LozengeSitting on the cold bench, it cannot stay there indefinitely until it goes bad.Strive to find a way to handle it.

ThisRice glutinous ricelozengecake, perhaps this is not a bad choice.The method somewhat resemblestarocake, but it is not salty-flavored.It may even be considered less sweet because only 5 grams of sugar are used.Extremely skeptical about how much sweetness the 5 grams can bring, thus decided to add an additional 10 grams on my own, though this amount might still be too small.

Used the most primitive manual method to mash the lozenge meat; with such a small quantity, I really did not want to use machinery.Do not understand whysteamingafter 10 minutes requires stirring, perhaps for even heating.Perhaps it could be directly made into small pieces to avoid this hassle.Placed in silicone molds and filled tightly.Steamed over high heat with sufficient steam, seems effective.

　　Rice floursoftens the taste of lozenge, making the taste less unpleasant.Not much sweetness, can be dipped in sugar if you want it sweeter....

Moonlily meat 125 grams,Rice glutinous rice flour50 grams,rice flour 50 grams, water 75 grams,cornoil 30 grams, sugar 15 grams.

Method:

1. Mashed moonlily meat and mixed with glutinous rice flour.Then added rice flour and mixed well.Poured insugarand mixed thoroughly.Added water, stirred evenly.Doused with oil.Kneaded into a uniform dough.Divided into seven equal parts.

2. Placed in molds and pressed tightly.Placed in boiling water pot, steamed over high heat for 20 minutes or more.Cooked through, cooled down.Demolded, heated or eaten directly.

3. Similar toNew Year cake....