Chongchong Cake

Chongchong Cake

　　Main ingredients: 500g rice, 400g water chestnut starch

　　Ingredients: 10g roasted sesame seeds, 15g ground roasted walnut kernels, 10g ground roasted peanut kernels, 10g roasted sunflower seeds, 10g ground roasted pumpkin seeds, 40g white sugar, 20g rock sugar crystals, 20g rose candy

　　Preparation: Soak the rice in clean water for 2 hours, then drain and dry, grind it into rice flour, sift out the coarse grains, mix with 150 ml of water, divide into 10 portions and place them in wooden molds, then steam in a special steaming pot to make rice cakes; soak 100 ml of water chestnut starch in 100 ml of water to soften and dissolve, then mix with another 100 ml of water to form a paste, prepare 10 small bowls, pour the water chestnut starch paste into each bowl, pour boiling water over the paste to cook and stir until it becomes a smooth, white, translucent and thick paste, place one piece of rice cake in each bowl and sprinkle with various ingredients before eating.

　　Flavor: Sweet and fragrant

　　Characteristics: Soft and chewy, delicious