Butterfly Pea Flower Powder and Red Date Paste Cake

Mix the flour with butterfly pea flower powder, baking powder, and sugar evenly, then add cooking oil and a bit of water, stirring well to form a relatively soft dough. Cover and let it rest to rise.

Divide the homemade jujube paste filling into 20g portions each.

Divide the well-proofed dough into 10 equal portions and roll them into balls. Take one, flatten it, place the jujube paste filling inside, and seal it with the seam facing down.

Do them one by one.

Take out a portion of dough and roll it into a round sheet, then press it with a mold.

Then cut them separately according to the sections, pinch each corner, forming a flower shape.

The color of butterfly pea flowers is very beautiful.

Made two plates of dough.

Preheat the oven for 5 to 10 minutes, place the baking tray in the middle, bake at 180°C for the top heat and 160°C for the bottom heat for 10 to 20 minutes (cover with aluminum foil if necessary to prevent burning).

This is the second tray being baked.

Let it cool and serve, with a crispy and soft outer layer and fresh, fragrant filling.