Cabbage

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Ninohe

Certification year

1999

Type of certification

traditional Cousine

Main area

Ninohe City

Introduction of cooking

Add flour, brown sugar, walnuts and baking soda to the flour and sprinkle it with bamboo leaves and bake it.

material

(30 pieces) 1 kg of flour, 200 g of white sugar, 200 g of black sugar, 100 g of walnut, 30 g of salt, 1/2 large sodium bicarbonate, 600 to 700 cc of water, 30 pieces of persimmon leaf (dried)

How to make

1. Sift the flour.

2. Mix white sugar, brown sugar, walnuts, salt, baking soda with 1 flour.

While putting some water into 3.2, knead it with a spatula. Make it as soft as an earlobe.

4. Put the amount of 70g on the persimmon leaf and wrap.

5. Warm the hot plate to medium temperature, put 4 in, cover for 10 minutes, return and bake for another 10 minutes. It is fine if it is light and browned.

Cooking point

1. The amount of seasoning can be adjusted to your preference.

2. Bake on a hot plate and burn well to a slight burnt, and the fragrant aroma of salmon is moderately good.

3. The mulberry leaves are collected by July to October, bundled 10 sheets at a time, knit with a string, and dry naturally.

4. Since the drying of the mulberry leaves affects the finish of the rice cake, dry it in the attic, and make sure that it does not touch the rain or the wind.