Why do we eat osmanthus cake on Double Ninth Festival? What kind of flour is used in osmanthus cake?

It is delicious and refreshing, easy to make, and has a variety of types to meet people's various taste needs. The thickness is uniform. The color is distinct yellow and white, the taste is sweet and delicious, and it has a strong osmanthus fragrance, which is very appetizing. Today I will share with you why we eat osmanthus cake on the Double Ninth Festival. Let us learn more about the story of osmanthus cake!

Contents of this article

1. Why do we eat osmanthus cake on Double Ninth Festival?

2. What kind of flour is used in sweet-scented osmanthus cake?

3. How to make coconut milk osmanthus cake and how to make it delicious

Why do we eat osmanthus cake on Double Ninth Festival?

1. Eating Chongyang cake is derived from climbing high. Chongyang Festival is also called "Climbing High Festival". Legend has it that climbing high can avoid disasters. People who cannot climb high or do not want to climb high eat cakes at home. Eating Chongyang cake comes from the "high" in "climbing high". The word "cake" and "high" are homophones, which symbolizes "step by step" and "everything is high".

2. According to historical records, Chongyang Cake, also known as "flower cake", "fattened cake" or "chrysanthemum cake", is a cake made of leavened dough, with supplementary ingredients such as dates, almonds, pine nuts and chestnuts. It is a dessert, and some are made with meat to make it savory. The production is relatively casual and simple.

3. Some people make it into a pagoda shape with nine layers, and make two lambs on top to match the customs of "Double Ninth Festival" and "Double Ninth Festival (Sheep)". Some people put small colored flags on the Double Ninth Festival cake and light candles, using "lighting candles" and "eating cakes" to replace the meaning of "climbing high", and the small colored flags are metaphors for dogwood.

4. During the Double Ninth Festival, Wu Zetian of the Tang Dynasty ordered her palace maids to pick hundreds of flowers, mash them with rice, and steam "flower cakes" (such as chrysanthemum cakes, osmanthus cakes, etc.) to reward her ministers and win their hearts. During the Ming and Qing Dynasties, the making method of Double Ninth Festival cakes became more sophisticated, with more varieties, and divided into adult and children's food. It is recorded that "The Double Ninth Festival flower cakes in the capital are extremely delicious. Some are made with oil and sugar in a candy furnace, some are made by steaming fruit with leavened dough, and some are made by mashing glutinous rice and yellow rice. Children also mash cakes with sour dates, roasted crisp dates, dried fruits mixed with sugar, and hawthorns strung with thread, and sell them around the streets."

What kind of flour is used in osmanthus cake

1. Osmanthus cake has a history of more than 300 years. It is a delicious pastry made from glutinous rice flour, sugar and honey osmanthus. It is a traditional Chinese snack. It has a long history, is delicious and refreshing, is easy to make, and has a variety of varieties to meet people's various taste needs. And it has a beautiful historical legend, which adds to the historical value of osmanthus cake.

2. Features of the dish: Complete shape, uniform thickness. Clear yellow and white color, no spots, no impurities. Moisturizing and soft texture, delicate residue, no coarseness, no sugar. Sweet and delicious taste, with a strong sweet-scented osmanthus fragrance.

How to make coconut milk osmanthus cake delicious

How to make coconut milk osmanthus cake:

1. Soak 40g of gelatin powder in appropriate amount of cold boiled water until it becomes completely transparent, then heat it in water until it becomes liquid and set aside.

2. Mix and heat. Put coconut milk, light cream and white sugar into a pot and heat. After the sugar is dissolved, add half of the gelatin powder liquid and stir until there are no particles. Turn off the heat.

3. Pour the pure milk into 2 and stir evenly, then pour it into a container and refrigerate until it solidifies.

4. Put 300 ml of water and 40 grams of sugar into a pot and bring to a boil. After the sugar is dissolved, add the remaining gelatin powder liquid, stir until there are no particles, and turn off the heat.

5. Add sugar osmanthus to the cooked syrup, stir evenly and let cool slightly.