Preparation materials:
Glutinous rice flour:100g
Powder: 25g
Cooking oil: 10g
Water:165g
Black Sea Crisp: 30g
Fried dough sticks: 1
1. Mix glutinous rice flour and corn starch, pour into water, and stir into a paste similar to yogurt.
Finally, pour in oil (to prevent rice balls from sticking)
2. Then put the paste into a pot, boil it, steam it for 15 minutes, and stir it every 1-2 minutes.
3. After steaming, take it out and let it cool. At this time, you can melt the black West Point.
4. Spoon the warm glutinous rice balls into a fresh-keeping bag of moderate size, and roll them with a rolling pin to a thickness of 1cm, the length of which is equal to that of the fried dough sticks (the fried dough sticks I bought are only 15cm), and the width shall be subject to the fact that they can be wrapped (the shape I rolled is not good ~).
5. Cut the fresh-keeping bag along the edge, then coat it with a thin layer of black West Point (based on the sticky rice line at the bottom), and then put the fried dough sticks.
6. Then roll up the glutinous rice with the fresh-keeping bag at the bottom and roll it tightly.
7. Then wrap the rolled glutinous rice roll in a fresh-keeping bag and press it slightly with a bamboo curtain. Don't push too hard, or you will be deformed.
8. finally, open the bamboo curtain and fresh-keeping bag and you can eat it ~ you don't need to code and plate it. If you want to code the plate, remember to oil it; If you want to cut sections, remember to oil the knife ~
If you like salty taste, you can spread floss instead of black sea crisp.
If you like salty and spicy food, you can spread floss and mustard tuber ~ play by yourself ~
By the way, if you feel trouble, there is another simple way:
Soak glutinous rice directly for 5-6 hours with 150g-put it in a cold water pot, steam it after boiling15min-take it out of the pot-air-cool-brush oil on plastic wrap-spread glutinous rice with a thickness of 0.7cm. . The steps are similar, and glutinous rice is easier to control than glutinous rice balls.