About Vinh Phuc Learn To Make Hon Huong Canh Cake

Hon Huong Canh cake is a famous specialty of Huong Canh town, Vinh Phuc. The dish carries a strong sense of homeland breath with the faint aroma of rice, combined with the greasy taste of wood ear, minced meat and onion fat, which will attract the hearts of diners right away. Join us in the kitchen to learn how to make this famous Hon Huong Canh Cake.

Raw materials

The crust

300 grams of Taky glutinous rice flour

100 grams of Taky dough

Cake filling

Lean shoulder meat minced

Chopped scallions

Fungus

Fish sauce

Spices: salt, pepper.

Making

Step 1: To make delicious cake you should choose delicious rice, agricultural rice type 8, khang dan offline. Rice should be washed very clean, treat hotel, soak in water for about 3-4 hours, press the soft rice grains to be. After that, the rice needs to be washed clean again, picked out, drained. When the rice is dry, you can grind fine flour, cool hands, if there is no machine, put the rice in a mortar, then bring the sieve to make a fine dough. Once you have the flour, don't let it last long as it will quickly go sour.

Step 2: You put the dough into the boiling pot, take a few chopsticks around the inside of the jar, then gently add the dough in, until boiling for a long time, see a little evaporation, pulling out the chopsticks will have steam holes water in the bottom pot rises, the dough will cook evenly, when there is a lot of steam, porous dough is okay.

Step 3: Next, pour the cooked dough into a large clean pot, take water in the boiling water, mix it into the dough, knead vigorously, until the dough is not sticky, complete the dough.

Step 4: Now you proceed to make the bread.

Lean meat you buy, washed and finely chopped.

Jupiter wood soaked in warm water, then washed and diced.

Chopped green onion.

You mix all the ingredients together and season to taste.

Step 5: You hold each dough with guava fruit, thin, squeeze the meat, lean shoulder meat atrial shoulder in the middle, and then squeeze and cover your mouth like a ping pong ball. You do so until the material runs out.

Layer by layer cake to gradually put in the steam is suspicious. Cover the lower layer of skin with pudding, then arrange another layer on top. Simmer until the fragrance is so sweet, opening it up to see that the white cake is already white.

The cake tastes better when it is still warm. You can dot the semolina cake with diluted fish sauce, like the dipping sauce.

So you have completed the specialty dish of Huong Canh. Not difficult, right?

Takyfood wishes you success with this cake.

Image source (emdep.vn)