. . . . I don’t know, but I have these simple summer dessert recipes. After the 15th day of the first lunar month, there is a lot of glutinous rice flour and cooked sesame bean paste filling left at home. I often use it to make snacks. Add water to the glutinous rice flour at a ratio of 1:0.8 to make glutinous rice slurry. Then put it in a microwave container with a lid and turn on medium heat for 3 and a half minutes. Then take it out, add cooked sesame seeds and bean paste, and wash it in with hot milk to make rice cakes with bean paste soup. . . It’s simple~~ Also, add sugar to the leftover mung bean porridge in the summer. Pour half of it into the popsicle mold. Don’t fill it up. Don’t put the stick in it yet. Put it in the refrigerator until it solidifies. Then pour the fermented thick yogurt into it. Add the popsicle sticks and continue freezing until the popsicles are formed. Double-layered popsicles are amazing, hahahaha~~~~

In addition, I have some here for your reference:

The effects of double red glutinous rice : Replenishing vital energy, replenishing iron and replenishing blood

Ingredients: 10 grams of pitted red dates, 20 grams of red beans, 50 grams of glutinous rice, 20 grams of longan meat,

100 grams of rice, Brown sugar and white sesame seeds are optional, so add them in moderation if available.

Steps:

1. Soak the red beans for half a day and cook over low heat for 10 minutes.

2. Wash other ingredients and soak in warm water for 15 minutes.

3. Mix all ingredients well and steam in rice cooker. After steaming, keep warm for 15 minutes.

4. You can mix it with brown sugar when eating.

Grape Chocolate MUFFIN

Ingredients:

100g butter, 50g sugar, 2 eggs, 140g self-raising powder, 15g cocoa powder, 70g milk grams, 16 pieces of dark chocolate (50 grams of Dove Dark Chocolate), 50 grams of raisins, 12 small paper cups

Method:

1. Heat over low heat until completely mixed and melted butter and chocolate (leave three pieces of chocolate and chop them for decoration)

2. After cooling slightly, add all the ingredients and stir with a whisk at high speed for 5 minutes

3. Pour the mixed ingredients into a paper cup until it is 70% full, and add chocolate decoration

4. Place in the preheated oven and bake at 180 degrees for 20 minutes

White chocolate Ice cream (can be eaten in a heating room, ice cream is more delicious in winter)

Ingredients: 2 teaspoons of sugar, 5 teaspoons of water, 300 grams of white chocolate, 3 eggs, separate the egg yolks from the egg whites, 300 ml of thick cream (whipping cream)

Method:

1. Line a one-litre square box or bowl with a layer of plastic wrap and spread it as flat as possible.

2. Heat the sugar and water slowly in a heavy-bottomed saucepan, stirring until the sugar melts. Once boiling, simmer for 1-2 minutes until reduced to a syrup, then remove the pot from the heat.

3. Chop the white chocolate into small pieces and stir into the syrup, continuing to stir until the chocolate is melted and combined with the syrup. Set aside to cool slightly.

4. Beat the egg yolks into the chocolate mixture and set aside to cool completely.

5． Beat the cream slightly until thickened, then pour the cream into the chocolate mixture.

6. Beat the egg whites in a bowl until smooth. Add chocolate mixture. Pour the mixture into a prepared box or bowl and place in the freezer overnight.

7. Remove from freezer 10-15 minutes before serving. Just pour out the contents of the box or bowl and cut into slices.

French Chocolate Toast

Ingredients: 50g dark chocolate, 150ml milk, 1 egg, 4 teaspoons strawberry jam, 8 slices of white bread, peeled and cut diagonally , butter or vegetable oil, 40 grams of marshmallows

Method:

1. Cut the chocolate into small pieces, place in a small saucepan, add the milk, simmer and stir until the chocolate is melted. Then set aside to cool slightly.

2. Break the eggs into a large bowl and whisk in the warm chocolate milk.

3. Heat slightly diluted strawberry jam. Then set aside to keep warm.

4. Dip each slice of bread into the chocolate milk. Heat butter or vegetable oil in a frying pan and fry the bread for 2-3 minutes, until crispy on both sides.

5． Sprinkle marshmallows on the bread and top with hot strawberry jam.