Q-Ball Cake


Q-Ball Cake
Q-Ball Cake

Homemade bowl cakes are a perfect "sweet weapon" to coax your baby! In terms of appearance, they are placed in small molds, which are delicate and cute. You can also add your favorite fruits freely. They are colorful, such as mango yellow, dragon fruit red, and various jams you like. They are very eye-catching when placed on the table. The taste is even better. The cake body is Q-elastic and wrapped with fresh fruit pulp. Take a bite, and the fruit sweetness and elastic taste will bloom on the tip of your tongue. The children are happy to eat, and we are free to make them, easily controlling the taste buds and hearts of the little babies~

Ingredients

Steps

  1. Take an appropriate amount of sugar, add 1/3 of water, turn on the fire and cook, stirring continuously until the sugar is completely dissolved and boiled. Then pour in the remaining cold boiled water, 170ml of water, stir quickly to cool the sugar solution.
    Take an appropriate amount of sugar, add 1/3 of water, turn on the fire and cook, stirring continuously until the sugar is completely dissolved and boiled. Then pour in the remaining cold boiled water, 170ml of water, stir quickly to cool the sugar solution.
  2. wait for the sugar solution to cool slightly, slowly add water chestnut powder, stirring while adding to ensure that the water chestnut powder is evenly dispersed without obvious lumps.
    wait for the sugar solution to cool slightly, slowly add water chestnut powder, stirring while adding to ensure that the water chestnut powder is evenly dispersed without obvious lumps.
  3. Continue to add the cake flour, stirring continuously in one direction until the flour and sugar solution are fully blended to form a fine, particle-free paste.
    Continue to add the cake flour, stirring continuously in one direction until the flour and sugar solution are fully blended to form a fine, particle-free paste.
  4. Sieve: Pour the mixed paste into the sieve, filter out the residue that cannot pass through, and get a smooth slurry for later use.
    Sieve: Pour the mixed paste into the sieve, filter out the residue that cannot pass through, and get a smooth slurry for later use.
  5. Prepare the tableware for making the bowl cake (glass bowls and silicone molds are easy to demould), put your favorite diced fruits, jams, etc. into the mold, such as mango pieces, dragon fruit cubes with blueberry jam, to add flavor and appearance.
    Prepare the tableware for making the bowl cake (glass bowls and silicone molds are easy to demould), put your favorite diced fruits, jams, etc. into the mold, such as mango pieces, dragon fruit cubes with blueberry jam, to add flavor and appearance.
  6. Pour the sieved slurry into the mold with the filling until it is 80% full. Put cold water in a pot, bring to a boil over high heat, then turn to medium-low heat and steam for 13 minutes. After turning off the heat, do not open the lid in a hurry, and simmer for 3 minutes to let the bowl cake set in the residual heat.
    Pour the sieved slurry into the mold with the filling until it is 80% full. Put cold water in a pot, bring to a boil over high heat, then turn to medium-low heat and steam for 13 minutes. After turning off the heat, do not open the lid in a hurry, and simmer for 3 minutes to let the bowl cake set in the residual heat. Pour the sieved slurry into the mold with the filling until it is 80% full. Put cold water in a pot, bring to a boil over high heat, then turn to medium-low heat and steam for 13 minutes. After turning off the heat, do not open the lid in a hurry, and simmer for 3 minutes to let the bowl cake set in the residual heat.
  7. After the bowl cake has cooled, you can directly demold it; if you want to demold it more easily, put it in the refrigerator for half an hour after cooling before demolding. After it is done, pack it for your child to take away, share it with your friends, and enjoy this chewy and delicious food together~
    After the bowl cake has cooled, you can directly demold it; if you want to demold it more easily, put it in the refrigerator for half an hour after cooling before demolding. After it is done, pack it for your child to take away, share it with your friends, and enjoy this chewy and delicious food together~ After the bowl cake has cooled, you can directly demold it; if you want to demold it more easily, put it in the refrigerator for half an hour after cooling before demolding. After it is done, pack it for your child to take away, share it with your friends, and enjoy this chewy and delicious food together~ After the bowl cake has cooled, you can directly demold it; if you want to demold it more easily, put it in the refrigerator for half an hour after cooling before demolding. After it is done, pack it for your child to take away, share it with your friends, and enjoy this chewy and delicious food together~
  8. Alternative solution for no-bozaigao flour (tapioca flour + glutinous rice flour version) Ingredients for 12 pieces: 200g cassava flour, 50g glutinous rice flour, 340g water, 80g sugar 1. Raw paste making: Pour cassava flour and glutinous rice flour into a container, add 150g water (part of the total water volume, which can be fine-tuned according to the water absorption of the flour, and it should be thin and flowable after stirring), stir with a whisk to ensure that there is no dry powder and no lumps, and get "raw paste". 2. Cooked paste making: Put the remaining 190g water + all 80g sugar into the pot, boil over low heat and stir continuously (to prevent the sugar from sinking to the bottom of the pot), and turn off the heat after the sugar is completely melted to get "sugar water cooked paste". 3. Fusion of raw and cooked batter (key! Two steps to make the texture more stable): Step 1 (scalding batter): Take 2-3 spoons of raw batter (about 30-50 grams, scoop with a small spoon), quickly pour into the "sugar water cooked batter" pot that has just been cooked, and stir madly while pouring! At this time, the sugar water will react quickly with the raw batter to form a small part of "super thick cooked batter". Step 2 (mixing): Immediately pour this part of the "super thick cooked batter" in the pot back into the original raw batter container, and quickly stir it with the remaining raw batter. You will find that the overall batter is becoming more and more viscous and shiny. This is the correct "raw and cooked batter mixing", which can make the bowl cake have a chewy feeling without being too hard or too soft~
    Alternative solution for no-bozaigao flour (tapioca flour + glutinous rice flour version) Ingredients for 12 pieces: 200g cassava flour, 50g glutinous rice flour, 340g water, 80g sugar 1. Raw paste making: Pour cassava flour and glutinous rice flour into a container, add 150g water (part of the total water volume, which can be fine-tuned according to the water absorption of the flour, and it should be thin and flowable after stirring), stir with a whisk to ensure that there is no dry powder and no lumps, and get Alternative solution for no-bozaigao flour (tapioca flour + glutinous rice flour version) Ingredients for 12 pieces: 200g cassava flour, 50g glutinous rice flour, 340g water, 80g sugar 1. Raw paste making: Pour cassava flour and glutinous rice flour into a container, add 150g water (part of the total water volume, which can be fine-tuned according to the water absorption of the flour, and it should be thin and flowable after stirring), stir with a whisk to ensure that there is no dry powder and no lumps, and get
Languages
Q-Ball-Kuchen - Deutsch (German) version
Q-Ball Cake - English version
Pastel Q-Ball - Española (Spanish) version
Gâteau Q-Ball - Français (French) version
Kue Q-Ball - Bahasa Indonesia (Indonesian) version
torta Q-Ball - Italiana (Italian) version
Qボールケーキ - 日本語 (Japanese) version
Q-볼 케이크 - 한국인 (Korean) version
เค้กคิวบอล - แบบไทย (Thai) version
Q彈缽仔糕 - 香港繁體中文 (Traditional Chinese - Hong Kong) version