Chrysanthemum Cake
Chongyang (Double Ninth) Festival pastry made from a mixture of sugar, meat, and glutinous millet flour, topped with shredded meat, duck cake, and pomegranate seeds.
Ingredients
Broomcorn millet flour (main ingredient)
to taste
Sugar (seasoning)
to taste
Meat (shredded)
to taste
Duck pancakes (laid over the cake)
to taste
Pomegranate seeds (garnish)
to taste
Instructions
1
Prepare the dough
Mix the sugar, meat, and broomcorn millet flour together and knead into a cake dough.
2
Shape and decorate
Layer the shredded meat and duck pancakes on top, garnish the surface with pomegranate seeds, and insert small decorative flags.
