If you can’t finish the mandarins after Chinese New Year, just a few simple steps can turn them into a pleasing and lovely mandarin cake! This mandarin cake tastes sour and sweet and is very appetizing. The texture is elasticity, the taste is soft and it can melt in the mouth!
Super Easy Pastries
The process and ingredients of this mandarin cake can be regarded as very simple. One of the more time-consuming steps is the juicing step. It has to be juiced manually and then pick out the seeds so that the juice one will be tastier! I also try peeling and picking the seeds of the mandarins and using a food processor to make juice. But this method will make the mandarin juice taste bitter, so it will be worst for pastries! I think it may be that the seeds are not picked cleanly or the pith is illuminated.
If you like the mandarin cake recipe we shared, you are welcome to share it with your relatives and friends! I wish you a happy life~
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- 600 g Mandarin Juice you can add some water
- 120 g Sugar
- 80 g Cornstarch
- 20 g Tapioca Starch
- 100 g Fresh Shredded Coconut
- Pinch of Salt
- Cut the orange in half and squeeze the juice. Pick out the seeds and keep the pulp.
- Add sugar, cornstarch, and tapioca starch to the mandarin juice and stir well.
- Strain once into the pot to make sure there are no lumps.
- Turn on medium-low heat and keep stirring until thickened and smooth.
- Put it in a container and let it cool.
- Fry fresh shredded coconut with a pinch of salt in a dry pan until fragrant.
- Wait until the mandarin cake is completely cooled before unmolding and cutting it into pieces.
- Wrap the mandarin cake with shredded coconut and serve!