Traditional Chinese Pudding cake: Recipe, Ingredient Ratios & Step-by-Step Method

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In short: Traditional Chinese Pudding cake. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 855 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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pudding cakeRaw material formula 400g Fuqiang powder, 1kg fresh egg, 600g white sugar, 500g corn flour (300g of which is used for wine cake shell), 50g butter, 400g raisins, 400g walnut kernels, appropriate amount of vanillinPreparation method The method of making the cake is the same as that of …

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