Ingredients

100g glutinous rice flour (can make about 15 glutinous rice cakes)

25g corn starch

30g vegetable oil

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Milk (or water) 120-160ml (the amount of water determines the softness and hardness of the glutinous rice skin, which can be adjusted according to preference. I like softer ones, usually about 150ml)

Fine Sugar 15g-20g

Matcha powder 5g-8g (can be increased or decreased according to preference)

Adequate amount of red bean filling

Adequate amount of shredded coconut

How to make glutinous rice cakes with matcha red bean filling

Prepare glutinous rice flour, corn starch, vegetable oil, sugar, matcha powder, milk and other ingredients.

Pour glutinous rice flour, corn starch, vegetable oil, sugar, matcha powder, milk and other ingredients into a basin and stir evenly into a batter.

Put the stirred batter into the pot and steam it for 20-30 minutes. The batter should solidify into a ball after steaming. After steaming, you can use chopsticks to stir it. If the batter can still flow easily, it means too much water has been added and it has not been steamed dry. At this time, you need to continue steaming for a while. After steaming, let cool.

Prepare a cutting board, lay a layer of plastic wrap on the cutting board, then put on disposable gloves to dig out the cooled glutinous rice balls from the basin and place them on the cutting board.

Pick the glutinous rice dumplings off the cutting board one by one, roll them into balls and flatten them, and put red bean filling inside.

Wrap the glutinous rice dumplings like glutinous rice balls, roll them in shredded coconut a few times, and then the perfect matcha glutinous rice dumplings are ready

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