Traditional Cantonese Snacks Fruit Bowl Cake

Prepare all the ingredients.

First, make the plain cake batter by adding 40 grams of white sugar and 400 ml of warm water into a large bowl.

Stir until the sugar dissolves.

Pour in 250 grams of Pok Chai Ko powder.

Stir and mix until there is no dry powder.

Filter the cake batter once.

Take another large bowl, add 20g of white sugar, 200ml of warm water, and 200ml of American cranberry juice, and stir until the sugar is dissolved.

Add 250 grams of pot cake flour.

Stir and mix evenly.

Filter the cake batter once, and the cranberry juice cake batter is ready.

Mango, kiwi, nata de coco, and dried American cranberries, 100 grams each, cut into small cubes.

Evenly brush a small amount of salad oil on the inner walls of the bowl for steamed rice flour pudding.

Add an appropriate amount of diced fruit and dried cranberries to each small bowl.

Half of the molds are filled with the original-flavored cake batter.

Pour the other half of the mold with cranberry juice jelly mixture.

Put it into the steamer.

Cover with the lid, bring to a boil over high heat, then reduce to medium heat and steam for about ten minutes.

Steam until the color becomes fully transparent and there is no white core in the middle, then take it out and let it cool naturally; do not put it in the refrigerator.

Use a bamboo skewer to draw a circle around the edge of the small bowl.

You can just pick it out in reverse.