Sichuan Specialty Cold Cake Recipe | China Street Food Summer Snack
Servings: 4
Ingredients
- 150g cold cake powder
- 250ml warm water
- 1500ml boiling water
- 200g brown sugar
- 400ml cold water
Instructions
- Put 150g of cold cake powder in a container, pour 250ml of warm water into the cold cake powder and mix well, wait 30 minutes.
- Prepare 1500ml of boiling water in the pot, pour 750ml of boiling water into the cold cake paste and mix well. Next, pour the cold cake paste into the remaining 750ml of boiling water. Continue stirring on high heat until foaming (about 3 minutes), then turn to medium heat for 5 minutes, then turn off the heat, you need to keep stirring to prevent the pan from sticking.
- Wait for the bubbles to disappear and quickly put them into the appliance. Check the degree of solidification after about 30 minutes and continue to the next step.
- Pour the solidified cold cake into clean cold water and soak for 1 hour to remove the alkali taste. Change the water several times during the period.
- Pour 200 grams of brown sugar into 400ml of water and let it melt on low heat. This process will take a few minutes.
- Put the cold cake and brown sugar water in the refrigerator. The taste will be better after freezing.
- Add different fruits according to personal preference. Cold cakes need to be kept in water, it is best to eat them within two days.