A delicious, soft and sticky egg salad cake, housewives can choose to add lotus seeds to suit their taste. With a simple way of making, easy-to-find ingredients, this cake is suitable for self-preparation at home. Below are the steps to take.
Step 1: Make lotus seed filling (if adding lotus seeds to the filling)
Fresh lotus seeds after removing the heart, wash them and put them in a pot to boil until soft. Take out the lotus seeds, drain and grind them finely. Next, use a sieve to sieve the lotus seeds smoothly, helping the filling after simmering to be soft and smooth.
Put the grated lotus seeds in a pan, add coconut oil, salt, cornstarch and sticky rice flour. Put the mixture on medium heat, stir well until the filling is combined into a sticky, smooth block and no longer sticks to the pan.
Turn off the heat, let the filling cool down a little and then divide into 2 equal parts, each part about 50g.
Step 2: Preliminary processing and steaming caviar
Wash the egg yolk with a little white wine to remove the fishy smell. Then, arrange the eggs in a tray and steam until cooked. When the eggs are cooked, take them out to cool before making the cake.
Step 3: Make the crust
Put sugar water and 17g of sticky rice dough in a large bowl, stir well to mix the dough with sugar water. Continue to add the remaining sticky rice dough and grapefruit flavor, mix well until the mixture becomes a sticky, smooth and homogeneous dough block.
Step 4: Cover the filling and shape
Use your hands to spread thinly the cake crust. Place a portion of the lotus seed filling that has been divided on top, press gently to make the filling flat and spread evenly. Next, place 4 steamed egg yolks in the middle, then cover the remaining lotus seed filling on top.
Skillfully wrap the outer crust of the cake, slowly smooth and cover the entire filling, avoiding the crust being torn or open. After the cake has been tightly wrapped, cover a thin layer of flour into the mold to prevent stickiness.
Place the cake in the mold, use your hands or presses with moderate force to shape the cake clearly. Gently remove the cake from the mold and you're done.
With the above quantity, the formula is suitable to make a sticky cake of about 350g, with a soft, smooth lotus seed filling, a fatty taste combined with rich salted egg yolks.
