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12 ways to eat glutinous rice flour What are the ways to eat glutinous rice
1, the first: pumpkin sticky rice cake. Specific production method: prepare ingredients. 300 grams of glutinous rice flour, 200 grams of pumpkin, an appropriate amount of red bean paste, an appropriate amount of coconut. Put the pumpkin into the steamer and steam until it can be easily pierced with chopsticks. Roll the steamed pumpkin into puree with a small spoon and put the pumpkin puree into the glutinous rice flour bowl. Knead into a smooth dough. Roll the dough into a long strip and cut into small, even-sized pieces. Take one small dough, knead it well and flatten it. Then put a little bean paste filling in the center. Close the dough and roll it into a ball. Place the steamer tray in a steamer or steamer pot and steam for about 10 minutes after getting on the gas until it is ripe. Once steamed, remove and cover with a layer of coconut while still warm.

2, the second: red dates nest. Specific production methods: prepare ingredients. 250 grams of cornmeal, 80 grams of ordinary flour, 30 grams of glutinous rice flour, a few red dates. Wash the red dates and dry the water, and then remove the core and cut into pieces and spare. Mix the three kinds of flour, and then slowly pour in the right amount of boiling water, stir well. Put the dates into the bowl, as shown in the picture. Form a smooth dough. Take a small piece of dough and knead it, then use your fingers to press a hole in the dough, next turn and pinch it as you go to form a nest shape. Finally, put all the nests on a steamer cloth lined cage drawer, boil water on the pot, steam on high heat for 15-20 minutes to turn off the heat.

3, the third: red bean rice cake. Specific production methods: prepare ingredients. 220 grams of glutinous rice flour, 250 milliliters of milk, 200 grams of honey red beans, 80 grams of brown sugar. Heat the milk slightly, put the brown sugar into the milk and stir well. Sieve the brown sugar water and let it cool, put the glutinous rice flour into it, mix the glutinous rice flour with the brown sugar water, stir until there is no dry flour and no hard particles, put the honey red beans into the pot, take a rectangular mold, or it can be a glass plastic box. Put a layer of greaseproof paper in it, pour the batter into the mold, put it into the steamer or steamer pot, and steam it over high heat for about 45 minutes. Take out, tear off the greaseproof paper and cut or slice.

4, the fourth: sugar oil poop. Specific production method: prepare the ingredients. 200 grams of glutinous rice flour, 20 grams of brown sugar, cooked white sesame seeds. Slowly pour a moderate amount of warm water into the glutinous rice flour, and then and into a soft and hard dough, pour about 200 milliliters of warm water into the brown sugar and stir until there are no particles, and then put aside. Take a small amount of glutinous rice dough, put it into your hands and knead it, flatten it slightly and press it into a cake shape, put the finished cake into a pan, pour some cooking oil into the pan in advance, as shown in the picture. Turn on low heat and start frying, using chopsticks to turn over a few times during the frying process. Fry until the glutinous rice cake volume slightly larger, the surface is slightly yellow, ripe can be served, this time the glutinous rice cake is fried.

5, the fifth: dumplings. Specific production methods: prepare ingredients. 400 grams of glutinous rice flour, bean paste filling appropriate amount. Put the glutinous rice flour into the basin, and then pour the appropriate amount of warm water, knead into a smooth dough. The white dough is ready. Cover with plastic wrap and let it rest for 15 minutes. Put the dough into a plastic bag and roll out the white dough into an even thickness. Cut it into equal sized small dosage. Take a small dosage into the palm of your hand and flatten it, then put the appropriate amount of bean paste filling, next close the mouth and knead round. Pour the right amount of water into the pot and boil, then put the dumplings into the pot and cook until the dumplings float and mature.

6, the sixth: purple potato sesame ball. Specific production methods: prepare ingredients. 300 grams of purple potatoes, about 350 grams of glutinous rice flour, 20 grams of sugar, white sesame seeds. Steam the purple potatoes on the pot. Steamed steamed potatoes peeled and mashed. Put the glutinous rice flour and sugar into the mashed potato and knead into a soft dough. Take the appropriate amount of purple potato dough and knead, dip the surface of the kneaded dumplings into a little bit of water, and then put them into the white sesame seeds, so that the surface of a uniform layer of white sesame seeds, pour a moderate amount of oil into the pan, the amount of oil can be a little more. Oil temperature four or five percent hot, the purple potato rounds against the side of the pot into the pot (against the side of the pot in order to not let the oil splash out, so as not to burn), and then start frying on low heat, frying side of the kitchen utensils gently press until the purple potato sesame seed ball are floating up, ripe when you can control the oil out.

7, the seventh: creamy pumpkin soup. Specific production methods: prepare the ingredients. Pumpkin 500 grams, 10 grams of sugar, 20 grams of glutinous rice flour, 250 milliliters of milk. Peel the pumpkin, remove the flesh, and then slice and spare. Put the cut pumpkin into the steamer, steam over high heat for ten minutes, after the pumpkin is steamed, put the milk together with the wall-breaker and begin to stir. Stir until fine, add half a bowl of water to the glutinous rice flour, and then stir well. Pour the whisked pumpkin paste into a pot, then pour in about 300 ml of water, then put the sugar into the pot, start heating over low heat, heating until the sugar melts. Slowly pour the glutinous rice water into the pot, stirring while pouring, until it is stirred evenly and without particles. Finally, the whole pot of pumpkin paste boil can turn off the heat.

8, the eighth: pan-fried pumpkin cake. Specific production methods: prepare the ingredients. 300 grams of pumpkin, 200 grams of glutinous rice flour, 150 grams of red bean paste, a little white sesame (can also be replaced with black sesame). Put the pumpkin into a steamer and steam it over high heat for about 20 minutes until you can easily pierce it with chopsticks. Roll the steamed pumpkin into puree with a small spoon and set aside to cool. Add the glutinous rice flour into the pumpkin puree little by little and knead it into a soft and smooth dough. Divide the dough into small balls of about 50 grams each. Take one small dough, knead it well and flatten it. Then put in about 15g of red bean paste, close the dough and roll it into a ball. Put the nan dough into the white sesame seeds and press it slightly so that all the bottom sticks to the sesame seeds. Pour a moderate amount of oil in the pan, when the oil temperature is forty-five percent hot, the pumpkin cake with sesame seeds side down, in order to put into the pan, low heat and slow frying.

9, the ninth: pumpkin wine round. Specific production methods: prepare ingredients. 200 grams of pumpkin, 150 grams of glutinous rice flour, a few jujubes, 1 small handful of wolfberries, a bowl of wine brewing, an appropriate amount of rock sugar. Peel and pith the pumpkin and cut into slices. Put the pumpkin into a steamer and steam until soft. Remove the steamed pumpkin, crush it with a spoon and set aside to cool. Add the pumpkin puree into the glutinous rice flour and mix well. Knead into a smooth glutinous rice dough. Divide the glutinous rice dough into small doses, then roll them into small rounds. Pour the right amount of water into the pot, then add rock sugar and red dates and boil. Put the rolled pumpkin dumplings into the pot and cook until they float. Add the wine into the pot and bring to a boil. Put the wolfberry into the pot and stir well, then turn off the heat.

10, the tenth course: sweet potato sticky rice cake. Specific production method: prepare the ingredients. 1 sweet potato, 150 grams of glutinous rice flour, 40 grams of corn starch, 30 grams of sugar, 25 milliliters of corn oil, 250 milliliters of milk, condensed milk moderate, coconut moderate. Press the steamed sweet potato into puree, then pour in the appropriate amount of condensed milk and mix well. The sweet potato filling is ready. Pour the glutinous rice flour, corn starch, sugar, corn oil and milk together into a large bowl. Stir until the batter has no particles, place the batter into a steamer and steam on high heat for 15 minutes. Put the dough into a plastic bag, roll it into long strips. When the dough cools down, cut it into small dosage, take one small dosage and put it in your hand, flatten it with your hand. Then put the appropriate amount of sweet potato filling, put the pinched dough into the coconut paste rolled a few times, so that the surface is sticky with coconut paste, a sticky rice cake is ready.

11, eleventh: donkey roll. Specific production methods: prepare the ingredients. 300 grams of glutinous rice flour, red bean paste appropriate amount, soybean flour appropriate amount, sugar appropriate amount. Put the sugar into the glutinous rice flour, and then pour the right amount of warm water. Make a soft and smooth dough, put a layer of oil on the bottom of a large bowl, then flatten the glutinous rice dough into the bowl, cover with plastic wrap and steam in a steamer for 30 minutes. While the dough is steaming, start frying the soybean noodles. Place the soybean noodles in a pan without oil or water and stir-fry over low heat. Stir-fry until the color darkens and it smells like paste, but don't stir-fry it black. Steam the glutinous rice dough and put it into a plastic bag and knead well. Panel spread a layer of soybean flour, then put the glutinous rice noodles on the panel, and then a layer of soybean flour, the bean paste evenly spread on the pastry, from one end to roll up, eat, cut into pieces can be.

12, the twelfth: glutinous rice dates. Specific production methods: prepare the ingredients. 150 grams of jujube, 80 grams of glutinous rice flour, sugar cinnamon moderate. Soak the dates for 1 hour in advance and standby. Use a knife to cut to the core of the dates, cut a circle along the core of the dates, and then remove the core of the dates. Into the glutinous rice flour into the amount of warm water, and into a soft and hard dough, the glutinous rice ball handfuls into chopstick thickness of the long strip, and then pulled into the length of the jujube and the length of the equivalent of the long strip, put the glutinous rice strip into the jujube, and then pinched tightly, the pot of boiling water, water boiling will be put into the pot of jujube cooking for 15 minutes or so can be fished out. When eating, sprinkle a little sugar cinnamon or honey can be.