Chongming cake（崇明糕） is one of Han Chinese pastries Shanghai Chongming area. It is a special snack in Chongming Island. It is an important part of Shanghai culture. There are two kinds of Chongming cake: hard cake and muffin. Chongming cake pays attention to the choice of materials and reasonable ratio, moderate sweetness, pulp amount. As Chongming cake is scientifically cooked, it has relent fragrance, tastes waxy and sticky, so it has been sold outside the island.
Chongming cake is made by a certain percentage of selected glutinous rice and white rice, the main steps are: compounding rice, soaked, milling, and knead materials, steamed.
First, compounding rice: rice with glutinous rice and rice is based on the characteristics of the selected, generally select 7: 3 and 8: 2, which can reach waxy and not greasy taste.
Second, soak: after compounding rice, washing rice, soak the rice for a certain time, and the time for soaking matters a lot. After soak the rice, drain of the rice.
Third, powder. Powder should be done after soaking. You can choose different machine to make fine powder and common powder. Common powder is easy to cook thoroughly, but it doesn’t taste fine and smooth. Fine powder is not easy to cook thoroughly, but it has a better taste.
Fourth, knead materials. Knead materials means to knead all substantial material into the cake. Then add some water to stir it into paste. Brown sugar and white sugar is needed in Chongming cake. There is also Chongming cake with no sugar which is suitable to eat for diabetes patients. But without sugar, Chongming cake is not easy to cook thoroughly. So it requires better cook with excellent skills. Then, according to the need to add the red jujube, preserves, walnuts, red, green, preserved fruit, sweet osmanthus, lard oil, pine nuts, seeds, etc., but the most popular ingredients is red bean, red bean can be made into sweetened bean paste to standby.
Fifth, steam. This is the final step and it is also the step that test the skill of the cook. The cook should select a suitable food steamer and adjust the proper strength of steam. First, put clean and wet cloth in the drawer. Then put rice powder into a cake powder, scrape it as embryo, put some ornament on the powder embryo, such as candied jujube meat, walnut meat, red and green, and red bean or bean paste. And then add with boiling water to steam. With glutinous rice powder color from white to sprinkle with red, green fruit, continue to evaporate cake and cook it thoroughly again, then it can be taken away from the fire. Master cook good steamed cake with fine powder taste better than pure glutinous rice, it is not greasy, not sticky.
Add on: Nanxiang Small Steamed Bun
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Small Seafood Wonton
Pan-Fried Steamed Bun
Spare Ribs with Rice Cakes
Glutinous Rice Roll
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