The Konjac Dumpling Cake

The konjac dumpling cake is a delicacy made of leek, sugar and konjac.Konjac is warm, pungent and poisonous; it can promote blood circulation and remove blood stasis, detoxify and detumescence; it can relieve bowel and relieve constipation; it is mainly used to treat such diseases as scrofula and phlegm nucleus, injury and blood stasis, constipation and abdominal pain, sore throat and swelling gums. In addition, konjac has the functions of calcium supplement, salt balance, stomach cleansing, intestines regulating and detoxification.

How To Make The Konjac Dumpling Cake

Step 1

Stir the leek, mushroom and konjac in blender, then add soy sauce, sesame oil, onion and garlic powder, a small amount of salt, sugar and chicken essence, mix well. There are fried eggs in the stuffing

Stir the leek, mushroom

Step 2

Knead the flour and divide it into small pieces

Knead the flour

Step 3

Put the pressed dough into the mold and press well

Step 4

Take out a small piece of dough and press it flat. Continue to press the edge so that the middle of the base is thick and the third edge is thin

Take out a small piece

Step 5

Put in the stuffing

Step 6

Put on another layer of flatten dough

Put on another layer

Step 7

Stick the edge of the mold wall

Stick the edge

Step 8

Demoulding. And then put it in the pot and steam it for 15 minutes and it’s done.

Demoulding

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