How to make:
Boil red beans with a proper amount of soup, and mix in glutinous rice flour, cornflour, sugar and baking powder to make a similar shape. Oil the square dish, pour in the batter, scrape it flat, steam it in a cage, cool it and cut it into small pieces. If you add some sugar to hang flowers, it will become osmanthus red bean cake. It can also be made into mung bean cake and jujube paste cake, which is a delicious snack suitable for summer consumption.
Ingredients: glutinous rice flour? 600 grams? 400g of japonica rice and 200g of adzuki bean.
Seasoning: lard (suet) 150g? Roses? 10g red yeast rice 3g white sugar 400g proper amount.
How to make it?
1. Remove impurities from red beans, wash them, put them in a pot, add water to cook them, and drain them.
2. Pour glutinous rice flour, japonica rice flour, sugar and monascus powder into the jar, and take out 300g for later use. Pour 300 grams of clean water into the rice noodle jar, stir while pouring until the rice noodles are dry but not wet, rub them into fine powder with a fine mesh sieve while sieving, and then pour the cooked red beans into the jar and mix well.
3. Take a steaming bucket, pour the evenly stirred rice flour into the bucket, and steam it on a boiling pot until the powder is jade-colored. Mix the spare 300g rice flour with pork plate oil particles, put it in a steaming bucket, steam for about 65,438+05 minutes until the powder is cooked, pour it on a clean counter, flatten it by hand, roll it thin, and sprinkle with roses.
Sweet osmanthus 14g, glutinous rice flour and japonica rice flour 500g each, red beans and sugar 100g each. ? [ 1]?
manufacturing method
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Wash and cook red beans for later use. Pour glutinous rice flour, japonica rice flour and white sugar into a basin, mix well, take out a little for fabric, then pour in water several times, knead with both hands until all the water is consumed, then pour the cooked red beans into the basin and mix well. Take a wooden steamer, put a piece of steamed cloth under it, pour in the evenly stirred cake, open the lid and steam it with boiling water for about 20 minutes. When the steamed powder on the surface turns red, evenly sprinkle a little cake powder used as fabric on it, cover it and stew for a while, and it is cooked. Sprinkle osmanthus on the steamed cake and cut it into cubes with a knife.
Edible instructions