Ginger fudge
Ingredients: 250g of ginger, 0/50g of glutinous rice flour150g of brown sugar150g, 50g of clear water and appropriate amount of coconut milk.
step
1, prepare a piece of ginger, glutinous rice flour and brown sugar and weigh it for later use.
2. Peel the ginger and cut it into small pieces. In order to make the cooking machine produce more juice, chop it up as much as possible.
3. Pour ginger into the juicing cup, add 20g of water and squeeze into ginger paste.
4. Filter out 150g ginger juice with a sieve or gauze.
5. Pour glutinous rice flour into ginger juice and stir evenly to form streamlined batter.
6. Pour the brown sugar into the milk pot, add 30 grams of water and heat until the brown sugar melts and boils.
7. Pour the hot brown sugar water into the glutinous rice batter and stir well. Put oil paper or high-temperature plastic wrap in a steaming bowl, or brush a thin layer of colorless and odorless cooking oil, filter the glutinous rice brown sugar paste and put it in the bowl.
8. Steam the glutinous rice brown sugar paste in a steamer for 30 minutes. It's time to take it out and let it cool, and then put it in the refrigerator for freezing 1 hour. Sprinkle the coconut on the chopping board, cut the ginger jelly after demoulding into small pieces and dip it evenly in the coconut. You can also dip in powdered sugar or white sugar.
Peanut sesame glutinous rice roll
Ingredients: glutinous rice flour 1 10g, boiled water 90g, sugar 15g, peanuts, black sesame seeds and white sesame seeds.
Specific practices
1, add sugar to glutinous rice flour, pour boiling water, stir while pouring, stir until the flour is dry, and knead into smooth and soft glutinous rice dough.
2. Prepare two sheets of non-stick paper, one is placed on the bottom, coated with a thin layer of cooking oil, the kneaded dough is placed on the top, and the other is placed on the top, and rolled into a rectangular thin sheet.
3. Pour two bowls of water into the new multifunctional electric baking pan to boil, put it in a steamer, put the dough pieces together with oil paper, and steam for 10 minute.
4. When steaming noodles, peanuts will be fried and peeled, and black sesame seeds and white sesame seeds will be fried.
5. Pour peanuts, black sesame seeds and white sesame seeds into fresh-keeping bags, crush them with a rolling pin, and keep some small particles, which is more fragrant.
6. Steamed glutinous rice dough to prevent cold, sprinkle with a layer of peanuts and sesame seeds, and leave a little on the side.
7. Roll up the dough from one side, grease the knife edge and divide the dough into seven parts.
8. Preheat the electric baking pan, apply a little oil, put the glutinous rice roll in, and fry until both sides are slightly yellow and crisp.
Ma Zhi tangtangyuan
Ingredients: 200g glutinous rice flour, boiled water160g, white sesame, black sesame, peanut and sugar.
Specific practices
1, first prepare stuffing, stir-fry white sesame seeds, black sesame seeds and peanuts, crush them with a rolling pin and add a spoonful of sugar. I also prepared some bean paste stuffing.
2. Pour boiling water into glutinous rice flour, stir while pouring, and stir until there is almost no dry flour in the basin.
3, start to knead into a smooth dough, you must not use too much force. Cover the dough with plastic wrap at any time.
4. Knead the dough into long strips and divide them into agents with uniform size, so as to make jiaozi with medium size of 18-20.
Take a noodle, you don't need to roll it with a rolling pin, just make a nest with your thumb and forefinger and wrap it with stuffing.
6. Close jiaozi with jaws. The jaws must be closed tightly, and there is no obvious crack.
7. Boil water in the pot. When putting the dumplings into water, be sure to boil them before putting them. Cover the pot and cook over high heat.
8. Cook until jiaozi floats on the water.
9. Cook the dumplings with a colander, roll a circle of sesame and peanut stuffing one by one, and put them in a bowl.
Brown sugar crackling Baba
Ingredients: glutinous rice flour 120g, boiled water 80g, rose brown sugar 1, and proper amount of edible oil.
Specific practices
1. Prepare a bowl of glutinous rice flour and a piece of rose brown sugar. I used120g brown sugar to make one serving.
2. Boil a pot of boiling water, pour 80 grams of boiling water into glutinous rice flour, stir while pouring, and knead into a smooth dough.
3. Knead the dough into a rectangle and cut it into strips one centimeter wide.
4. Pour oil into the pot, heat it, and fry it with sticky rice strips. Don't stick sticky rice strips together, they will swell when fried to prevent sticking.
5. Fry each side of the sticky rice strip until it expands, and the skin is crisp and elastic when pressed.
6. Pour a tablespoon of water into the frying pan, add a piece of rose brown sugar and cook until the brown sugar melts and thickens.
7. Put the fried rice cake into a bowl, pour the boiled rose brown sugar water on the rice cake, eat it while it is hot, and it is fragrant and soft.
Wucaixiao jiaozi
Green dumplings: 50 grams of spinach juice, 50 grams of glutinous rice flour and 5 grams of sugar.
Orange Tangyuan: 50g carrot juice, 50g glutinous rice flour and 5g sugar.
Purple sweet potato dumplings: 50 grams of purple sweet potato paste, 40 grams of milk, 50 grams of glutinous rice flour and 5 grams of sugar.
Yellow glutinous rice balls: 50 grams of pumpkin sauce, 60 grams of glutinous rice flour and 5 grams of sugar.
Red dough: glutinous rice flour 60g, 65438+ monascus powder 0g, milk 50g and sugar 5g.
step
1. Slice pumpkin and purple sweet potato separately, steam them in a pot, take 50g each, and grind them into mud with a spoon for later use.
2. Add water to half a carrot, pour it into the meat grinder, and take 50g carrot juice for later use.
3. Chop 1 spinach, add water, pour it into a meat grinder, and take 50g spinach juice for later use.
4. Mix pumpkin puree, purple sweet potato puree, carrot juice, spinach juice and red rice flour with glutinous rice flour and white sugar to form dough.
5. Divide each kind of glutinous rice dough into several small doughs, and then knead them into balls one by one. Sprinkle some dry glutinous rice flour on the small dumplings so that they won't stick together.
6. Small dumplings that can't be eaten at one time are directly poured into the plastic wrap and frozen in the refrigerator.
7. Boil water in a pot, pour colorful jiaozi into it, and cook until all jiaozi floats on the water.
With purple potato balls? Sticky? rice
Ingredients: purple potato150g, glutinous rice flour 60g, milk 50g, sugar10g, and appropriate amount of glutinous rice.
step
1, glutinous rice soaked in water for half a day in advance.
2. Peel and cut the purple potato into pieces and steam it in a steamer.
3. Add sugar to the purple potato while it is hot, grind it into purple potato paste with a spoon, add glutinous rice flour and stir it evenly with chopsticks, and then knead it into a smooth dough.
4. Knead the purple potato dough long and divide it into 10 small portions. You can also dose according to your body shape.
5. Grab a handful of glutinous rice in your hand, put a purple potato ball, and roll the purple potato ball evenly with a layer of glutinous rice.
6. Steam the dumplings in cold water for 25 minutes. The glutinous rice is soaked in advance, and the whole will be cooked better.
7. Steamed purple sweet potato dumplings are the best now. Long-term exposure to the sun will harden glutinous rice. If it can't be eaten in a short time, put it in the refrigerator for refrigeration or freezing. Take it out and steam it again when you want to eat it.
Banana milk glutinous rice cake
Ingredients: 50 grams of banana, 30 grams of milk, eggs 1 piece, glutinous rice flour 150 grams.
step
1, prepare ingredients, bananas, milk, eggs, glutinous rice flour and bananas, and try to choose cooked ones.
2. Mix all the materials into a smooth glutinous rice dough. I didn't add sugar, so the finished product is not sweet. I like to eat sweet food with 5 grams of sugar or squeeze it into 10 grams of condensed milk to make dough together.
3. The kneaded dough is divided into small portions. I suggest you divide it into small doses of 10.
4. Take a small dose of round and flatten it to get some black sesame seeds. Glutinous rice dough is easy to dry, so be sure to cover it with plastic wrap or pot cover in time when cooking.
5. Pour the oil into the pot, put the oil into the glutinous rice cake and fry it on low heat.
6, fry until one side is golden, turn over and continue to fry. When heated, glutinous rice cakes will swell, soften and have crispy skin.
Yam and apple glutinous rice cake
Ingredients: iron stick yam 60g, apple one third, glutinous rice flour100g, clean water 60g, and proper amount of edible oil.
step
1, peeled and cut into small pieces, steamed in a pot, and chopped apples for later use.
2. Yam is ground into yam paste while it is hot. Add glutinous rice flour, add 60 grams of water and stir well.
3. Pour in the cut apples and knead them evenly. Don't rub too hard. Apples are rich in water. Too much force will rub out all the water in the apple, and the dough will be soft, so the finished product can't eat granular apples.
4. Knead the dough and divide it into small portions according to the size you want. Take a pill, rub it round and flatten it.
5. Pour cooking oil into the pot, add yam and apple glutinous rice cake, and fry on low heat. Stir-fry will be faster, but for the sake of health, we still stir-fry with low heat.
6, fry until both sides are golden, the middle is raised, and it is cooked. If you especially like sweet food, you can add a spoonful of osmanthus or sprinkle some sugar on the fried glutinous rice cake.