Method one
Materials
Pongrai rice 50 grams, 40 grams of black sesame seeds, 600 ㏄, a little salt, 50 grams of sugar
Practice
1. Penglai rice washed, soaked in water for about 3 hours spare.
2. Heat a wok, add black sesame seeds and sauté over low heat.
3. The method 1 of the Pong Lai rice, method 2 of the black sesame seeds into the juicer, and add 600 ㎡ of water, stirred into pulp.
4. Take a pot, pour into the method 3 good sesame char mixing and cooking, cook over high heat to a rolling boil, then turn to low heat and continue to cook for about 10 minutes, stirring while adding sugar, mixing and cooking until the sugar melts.
Method two
Materials
Black sesame seed powder 80 grams, 50 grams of peanut butter, 100 ㏄, No. 2 sugar 50 grams, 600 ㏄, water, and then 1 tbsp of rice flour
Practice
1.
2. Strain the drippings from Step 1 through a strainer and return to the pot. Add the peanut butter, granulated sugar, and milk and simmer over low heat until it comes to a boil.
3. Stir in 1-1/2 tbsp water and mix well. Pour the rice noodles into the boiling water in small batches and keep mixing to thicken the sauce until it comes to a boil again.