500 grams of glutinous rice, 200 grams of red beans, sugar

Practice?

1. red beans and glutinous rice were soaked in water overnight 2. soaked red beans and water with a pressure cooker to cook into red beans and rice (water to add some less), cooked, while hot, plus some sugar made of honey red beans standby

3. similarly, glutinous rice is also added a small amount of water to cook into the glutinous rice (should be dry, not dilute, or else it is not good to shape)

4. to find a container, which smeared on a little oil, take the amount of glutinous rice into the container and flatten it out. Take the appropriate amount of glutinous rice into the container and flatten

5. and then put a layer of honey red beans flattened

6. so on and so forth, put a few layers (can be decided according to the size of the container), and evenly pressed solid

7. done, and then put in the refrigerator for a few hours

8. out of the steamer on the steamer on the 5-8 minutes can be (you can also microwave it)

8. 9. When eating, sprinkle with sugar, rock sugar water or honey according to your preference

Black glutinous rice: appropriate amount White glutinous rice: appropriate amount

Red beans: appropriate amount Sugar: appropriate amount

Honey: appropriate amount

Method of production

Edit

1. Soak the black glutinous rice and the white glutinous rice and boil them separately, boil the red beans and drain them well. Red beans are boiled and drained.

2. Take a container (I used a cake mold) and line it with a layer of plastic wrap.

3. In order to spread the black glutinous rice layer, red bean layer, white glutinous rice layer, red bean layer, black glutinous rice layer. I cooked more black glutinous rice, so set up two layers, white glutinous rice more, the order can also be upset, in short, their favorite good.

4. After loading, cover with plastic wrap and press hard to make the rice compact, and then invert to the plate to remove the plastic wrap.

5. If you like it sweeter, you can add some sugar or honey to the glutinous rice and mix it well, then put it into a container.

Red bean and rice cakes

Method:?

1. Boil the red beans.

2, 100g of glutinous rice flour + 200g of rice flour + 45ml of sugar + 10 tablespoons of water mix well.

3, mix 1/2cup red beans into rice flour.

4: Pour the ingredients into a toast box (non-stick) and steam on high heat for 25 minutes.

5. Let it cool, then invert out and slice.

1. Wash the yam without removing the skin directly on the steamer, steam until the metal chopsticks a little force to penetrate when removed (very hot, wear chopsticks to take out), carefully tear off the skin. Two layers of plastic wrap cut a little larger rectangle spread all over the cutting board, like chopping meat as much as possible yam fine chopped puree, and then into the pounding milling dish fine processing or in a small bowl with a spoon crushed into mud, good yam puree should have a high viscosity. Put aside, it's okay to let it cool.

2. small red beans soaked 6 to 7 hours in advance, add water to cook, not too much water, to stir from time to time, until the chopsticks can easily poke means cooking just right. The water in which the red beans are cooked is poured out and set aside.

3. to boil honey beans. Add a small amount of water to a large iron pot, add rock sugar and stir to make it melt, continue to cook, add some sugar to cook together to color the syrup, be sure to keep stirring! Some viscosity of the syrup when added to the cooked red beans, stirring, even on the syrup, to cook for a while, during the constant stirring, you can see the red beans began to shine very beautiful. Never boil dry, almost off the fire, add some water before cooking red beans cover muffled cooking, stirring from time to time, check. Soup nearly similar to red bean paste when off the heat, sheng out most of the red beans, keep a little. Honey beans are finished. The red bean soup do not waste, can be steamed after the cake put into the red bean soup to cook a little, is the Japanese red bean soup ∪?ω?∪

4. red bean stirred on the yam puree, evenly distributed. The rice cake filling is ready!

5. The glutinous rice flour is stirred with chopsticks with the right amount of warm water, and then kneaded and pressed by hand to make a large dough. Dough should be moderately soft and not sticky, and then carefully rolled into a moderate thickness of the bar column, cut the dose, pad layer steamer cloth steamed soft. Cold for a while to pour moisture carefully removed (hand pulling the end of the cloth, the other hand dipped in water on the back of the key, the cloth taut and easy to remove). While the hand is wet, flatten it into a skin, wrap it with red bean and yam filling, pinch it tightly and roll it into a ball, and then shape it at will. If you want to dry the surface again, you can roll it in black and white sesame seeds, fried or not. You can also stir the filling directly into the dough and fry the surface with a little oil