Osmanthus and Tong Leaf Fruit

Osmanthus and Tong Leaf Fruit

　　Ingredients: 500g carrots, 400g glutinous rice flour, 100g sticky rice flour, appropriate amounts of custard powder, white sugar, lard, cocoa powder, etc. Seasonings: Osmanthus sugar, pork leaf lard, cake flour, walnut kernels, yeast starter, white sugar. Preparation method: Roast and fragrantly fry the walnut kernels and yeast starter, pound them into paste, then add white sugar, osmanthus sugar, pork leaf lard, and cake flour to mix well, and prepare the filling for later use. Rinse black glutinous rice, sorghum, and white glutinous rice, soak them, then drain and dry. Grind them into fine powder using a stone mill, then add an appropriate amount of white sugar and water, mix and knead into a rice flour dough. Shape the dough into portions, wrap in the osmanthus sugar filling, form into oval-shaped raw pieces, wrap them in freshly washed and oiled tong leaves, then steam in a steamer for 10 minutes to finish. Flavor characteristics: Soft and glutinous texture, sweet and delicious, with a rich aroma of tong leaves and osmanthus. This variety won the silver award at the 4th National Culinary Competition. Technical tips: The rice flour must be finely sifted. (Zunyi)