Hawthorn Ginger Layered Jelly Cake

Ingredients:

For Hawthorn Paste:

• 100g fresh hawthorn (heads and cores removed)

• 400ml water

• 1 packet bowl cake powder

• 1 tablespoon sugar

For Ginger Paste:

• 150g fresh ginger slices

• 400ml water

• 1 packet bowl cake powder

• 1 tablespoon sugar

Additional:

• 2 teaspoons ginger powder (for added kick)

Step-by-Step Instructions:

1. Prepare the Ginger Juice:

   • Blend 150g sliced ginger with 400ml water in a high-speed blender until smooth.

   • Pour the mixture into a filter bag and squeeze out the juice, discarding the fibrous residue.

   • Add 1 tablespoon sugar and 1 packet bowl cake powder to the juice and stir until smooth.

2. Prepare the Hawthorn Juice:

   • Blend 100g pitted hawthorn with 400ml water until smooth.

   • Mix the puree with 1 tablespoon sugar and 1 packet bowl cake powder in a large bowl. Stir well.

3. Start Steaming the Layers:

   • Pour a layer of ginger mixture into a heatproof square mold or pan.

   • Steam over medium-low heat for 1 minute until set.

4. Add the Hawthorn Layer:

   • Pour a layer of hawthorn mixture on top of the ginger layer.

   • Steam again for 1 minute until it firms up.

5. Continue Layering:

   • Alternate between ginger and hawthorn mixtures, steaming each layer for 1 minute before adding the next.

   • Optionally, sprinkle 2 teaspoons of ginger powder in the middle layer for enhanced flavor.

6. Final Steam:

   • After the last layer, cover and steam the whole jelly cake for an additional minute to ensure it's fully set.

7. Cool & Slice:

   • Let it cool completely, then unmold the jelly cake and cut it into bite-sized pieces.

   • Enjoy the chewy "Q bomb" texture!