I. Coconut mochi
Ingredients:
Blood glutinous rice 100g Black rice 60g Sugar 30g Water 300g Coconut 15g
Methods:
1. Blood glutinous rice and black rice weighed
2. soaked water into the bread machine, add a small amount of oil
4. start the rice cake function, a *** 1 hour 25 minutes
5. bread machine began to work, pre-heating, the rice cooked
6. began to stir, stirring while heating
7. water is almost dried up, add sugar
8. bread machine continues to stir, glutinous rice more and more soft and sticky, until it stops working
9. will glutinous rice out, not very hot hands with a small spoon to dig a small ball
10. round, and then rolled in coconut, the surface of coconut dusted with grated coconut
Tips:
1. there are a variety of ways to do glutinous rice, you can also use the pressure cooker, this is just a test of the bread machine's new features
2. Do a good job of glutinous rice ball to eat hot, taste better, but after cooling even into the refrigerator will not become very hard
Two, strawberry glutinous rice dough
Instruments:
Sticky rice flour 350g strawberries 10 Bean paste filling appropriate amount of strawberry juice 30ml sugar 30g coconut appropriate amount of red currant powder 2g
Practice:
1. Prepare all the ingredients.
2. Take 4 strawberries and put them into a blender to make strawberry juice.
3. Add sugar to the glutinous rice flour.
4. Add strawberry juice.
5. Add red currant powder and 40g of water
6. Knead the flour slowly with your hands so that the glutinous rice flour becomes loose like rice flour.
7. You can grab a handful of flour and knead it into a ball, then roll it in your palm, not loose means the moisture is just right.
8. Then put the flour into the steamer with a few small holes inserted in the top with a say.
9. Cover and steam on high heat for 15-18 minutes.
10.Wash the strawberries and absorb the water with kitchen paper.
11.Put the strawberries into the bean paste filling
12.Slowly wrap them up to become the filling.
13. Remove the steamed glutinous rice dough and place it in an oiled bowl and pound with a rolling pin for 5-8 minutes to increase the stickiness of the dough.
14. Divide the dough into equal pieces.
15. Take a portion of the glutinous rice dough and wrap it in the bean paste strawberry filling.
16. Slowly close the mouth to form a glutinous rice ball.
17. In order to do a good job in rolling full of coconut flour can be served.
Tips:
The amount of water added to the glutinous rice flour can be adjusted, as long as the flour kneaded into a ball and rolled in the hands, will not be loose that the water is just right.
The steamer should be padded with a steamer cloth, the steamer cloth should be stained with water to steam the dough is easy to remove.
The steamed glutinous rice dough should be put into an oiled basin and pounded with a rolling pin, so that the texture of the glutinous rice dough is more Q-bouncy.
Three, glutinous rice rolls
Ingredients:
300g glutinous rice, 100g red beans, 25g sugar, 50g oil, 40g sesame seeds, 30g peanuts
Practice:
1. First, make the bean paste, you can omit it if there is ready-made bean paste.
Wash 100g of red beans, add 250ml of water into the pressure cooker pressurized for 30 minutes, to completely thin.
2. Then pour the thinned red beans into the frying pan, add 50 grams of oil, 25 grams of sugar, stir fry until the paste can be dry, but also thickened. Note: want more delicate effect into the food mill into the puree.
3. Sample the bean paste and set aside.
4. Soak the glutinous rice in water for a few hours and cook or steam it.
5. Microwave the peanuts for a few minutes until crispy.
6. Sesame seeds should also be dipped in the microwave for a few minutes until crispy.
7. Break up the peanuts and sesame seeds and set aside.
8. Pour the cooked glutinous rice onto a non-stick surface and knead it as if it were pasta, dipping your hands in water if it is sticky, or wearing rubber gloves and greasing them with oil.
9. Then spread the sticky rice on the case, not too thin, otherwise the layers are not very clear, I do a little too thin.
10. Top with a layer of bean paste.
11. Then rolled up, rolled to the end of the ground peanut sesame seeds sprinkled with powder; continue to roll a week, ground peanut sesame seeds on the sticky rice rolls stained.
12. Finally, cut into small pieces.
Tips:
1. The red bean paste made by myself did not peel, and did not enter the grinder into the puree, buy the finished product will be more delicate, but very sweet.
2. The best thing to do is to eat it now.
Four, purple yam cake
Ingredients:
Glutinous rice flour 130g clarification powder 35g iron stick yam 350g purple yam flour 30g boiling water 100ml oil moderate amount of sugar 50g coconut moderate amount
Practice:
1.
2. Put the glutinous rice flour, chengduo powder, 20g of sugar and purple potato flour into a large bowl.
3. Add boiling water and make a dough.
4. Peel and cut the yam into small pieces.
5. Put the purple potato dough, and yam into the steamer.
6. Steam on high heat for 25 minutes.
7. Remove the yam and press it into yam puree.
8. Add 30 grams of sugar and mix well.
9. Steamed purple potato dough removed slightly cooled, and then hit with the palm of your hand more sticky.
10. Coconut pudding on the board on the purple potato dough, dough covered with plastic wrap.
11. Roll out the dough into a large rectangular piece and spread the yam mixture on top.
12. Then roll out the dough into long strips.
13. Then cut into small pieces and serve.
Tips:
Purple potato flour is the purple potatoes dried and polished into powder, and then frozen, can be made into pastries or pasta is very convenient and practical, if you do not have it with steamed purple potatoes instead of puree.
Steaming the dough with the palm of your hand can produce stronger adhesion, at first a little sticky, palm a little oil will be better operation.
Roll out the dough, spread the coconut underneath, and cover with a piece of plastic wrap to keep it from sticking.
Five, sesame chestnut glutinous rice dough
Instruments:
300g glutinous rice flour 200g cooked chestnuts 200g oil moderate amount of powdered sugar 50g milk moderate amount
Practice:
1. Preparation of ingredients: glutinous rice flour, cooked chestnuts, sesame seeds, powdered sugar, milk
2. milk in the microwave oven with 70 ° of Heat
3. Glutinous rice flour and milk and into a smooth dough
4. Cooked chestnuts shelled
5. Chestnuts with the back of a knife into chestnut puree, add a little powdered sugar mix evenly
6. Pull a small piece of hand-rolled round, and then pressed into a small cake shape, wrapped in chestnut puree
7. Rolled into a small ball
8. Open and close the steamer with water, brush a layer of vegetable oil, add the glutinous rice ball blanks, boil and steam for 10 minutes
9. Hot pan under the white sesame seeds, sesame seeds stir-fried over low heat, the fried white sesame seeds sprinkled on the glutinous rice ball can be
Tips:
Milk can be heated up to 70 °
So that the glutinous rice flour is soft and tasty
Steaming time should not be too long, 10 minutes or so!
You can wrap the cooked glutinous rice dough evenly cooked sesame seeds
Eat while hot, the best, soft and sweet
Cool on the hard
Six, spinach glutinous rice cake
Instrument:
Glutinous rice flour 300g, spinach 100g, oil, 50g of bean paste
Practice:
1. 7. electric pie pan energized, preheating brush on a layer of vegetable oil
8. add biscuits
9. press the pie button, the sound of the drop, turn and continue to fry until both sides of the golden brown
Tips:
Spinach leaves beat the more broken the better, without filtering
Sticky rice cake is easy to cook, not long to fry, or else it will be mush
eat while hot special sticky
seven, sweet potato sugar does not throw
Instruments:
Sticky rice flour 100g sweet potato 200g yellow icing sugar 40g brown sugar 10g peanut rice 30g cooked white sesame seeds 20g shredded coconut
Do:
1.The collection of materials used.
2. Sweet potato washed and sliced, steamed on the steamer. (Or microwave turn cooked)
3. Steamed sweet potato cooled, peeled, added to the glutinous rice flour.
4. Slowly roll into a ball.
5. Take an equal amount of the dough and roll it into small, even balls. (The rolled dumplings should be moist and shiny, tough, no powder, non-sticky hand is considered standard)
6. Boil water in the pot, put in the dumplings, slow cooking.
7. Another pot, add water to boil melted yellow rock sugar and brown sugar, (you can cook the dumplings while simmering syrup)
8. Syrup slowly simmering slightly thick, into the cooked sweet potato rounds can be slightly boiled fish out.
9. Peel the cooked peanuts and white sesame seeds and put them into a mortar to mash, add a little shredded coconut to the mashed peanuts and sesame seeds powder and mix well.
10. Finally, add the powder directly to the dumplings, a nutritious, delicious sugar does not throw off the finished.
Tips:
There are many versions of the sugar not dumping, white glutinous rice made of rounds, or added sweet potato made of rounds, or even pumpkin rounds, no matter which one, as long as you can make with the family, to share together, that eating are sweet drops.
Eight, sweet potato sticky rice cake with bean paste
Instruments:
Sweet potato 1 glutinous rice flour 60g clarifying powder 20g oil moderate amount of sugar moderate amount of red bean paste moderate amount of sesame seeds moderate amount
Practice:
1. sweet potato washed, cut and steamed
2. steamed sweet potato while still hot, use the spoon to press into the puree and put the right amount of sugar to mix well
3.
3. Glutinous rice flour with the right amount of chengqi No chengqi can not be put Mix well
4. Powder and groundnut puree and into a slightly hard smooth dough
5. Homemade red bean paste and white sesame seeds and a little black sesame seeds garnish
6. Dough and bean paste into separate groups
7. Slowly push the dough upwards to wrap the bean paste
8. flatten into a small cake
7. I use biscuits to make a small cake
8. p>9. I used a cracker mold made of flowers
10. Cake side of a little water on the sesame seeds with a hand press a press solid stained sesame seeds
11. done sesame seed cake a pan frying
12. hot pan pour a little oil into the cake on a low flame and slowly fry sesame seeds on the side of the first to put in
13. frying until the two sides of the golden brown can be Eat it while still hot is very tasty Oh Surface The golden place is slightly crispy, very good
Tips:
Frying with low heat, the sesame side first
9, deep-fried cake
Instruments:
Glutinous rice flour 100g red bean filling 100g oil moderate amount of sugar moderate amount of corn flour moderate amount
Method:
1.the ratio of corn flour and glutinous rice flour is 1 to 4
The ratio of corn flour and glutinous rice flour is 1 to 4
1. The ratio of cornmeal to glutinous rice flour is 1 to 4
2. Use warm water to mix the noodles and let them stand overnight
3. Put the red bean filling into the appropriate amount of sugar and mix well
4. More oil into the deep-fried cake
9. medium-low heat, frying frying both sides of the golden cake bulging on the good
10. outside the charred tender filling sweet fried cake is ready
Tips:
Face and dry a little easy to wrap up and good surface and leave the surface overnight face to fully absorb the water
Ten, pumpkin and bean paste glutinous rice cake
Ten, pumpkin and bean paste glutinous rice cake
Ingredients:
Please note:
This is a good idea. p>Ingredients:
Pumpkin 200g oil moderate amount of glutinous rice flour moderate amount of red bean paste moderate amount
Practice:
1. pumpkin cut into pieces and steamed
2. crushed
3. add glutinous rice flour, kneaded into a ball
4. take a small piece of glutinous rice ball, flattened, put bean paste filling
5. wrapped up, put into a pot, medium-low fire Fry
6. Fry until both sides are golden brown
Tips:
1. After adding the glutinous rice flour, it can be kneaded into a ball.
2. When frying, medium-low heat, glutinous rice cakes become soft, basically cooked.
Eleven, date mud donkey roll
Instruments:
200g glutinous rice flour 200g warm water 200g soybean flour moderate amount of date mud filling moderate amount
Practice:
1. First to fry soybean flour, raw soybean flour into the pot, stir fry over low heat
2. Fried color yellow, smelled the aroma of the fire up
3.
3. Put the glutinous rice flour into a pot, add warm water, and pour the water in while stirring
4. Then form a ball
5. Use a flat bottom plate, and brush a thin layer of oil
6. Spread the evenly stirred batter in a container, and then put it into a steamer for 15 minutes over high heat
7. Sprinkle a layer of fried soybean flour on the plate, and then spread the steamed noodles over it. Spread the steamed glutinous rice noodles over the soybean noodles
8. Use a rolling pin to roll out the dough into a square, and sprinkle both sides with the fried soybean flour
9. Spread a layer of jujube paste filling on the surface
10. Then roll up the dough from the bottom to the top, and then use a knife to cut it into even segments!
Tips:
Date paste filling:
1. Pitted red dates, and then add water to cook until the dates are soft.
2. Pour the boiled red dates with water into the cooker and puree it.
3, and then poured into the frying pan inside, with a small fire fried, slightly collect the water can be!
4. Let it cool, then you can use it. If you won't use it for a long time, you can put it into a plastic box and store it in the refrigerator!
Twelve, glutinous rice potato cake
Instruments:
Potato 220g glutinous rice flour 220g oil moderately Wine 100g homemade peanut sesame sauce moderately water moderately
Practice:
1. ready for the main ingredients: potato, glutinous rice flour and rice wine
2. will be peeled potatoes boiled and pressed into a puree.
3. Pour in the rice wine and mix well.
4. Pour in the glutinous rice flour.
5. Add some water as needed and form a dough.
6. Spread a damp cloth on the table, knead the dough into a long strip and divide it into equal parts.
7. Roll each portion into a circle.
8. Take one portion, press a small hole with your thumb, put some filling and wrap it up;
Dust one side with sesame seeds and press it flat.
Note: Choose the filling freely according to your favorite.
9. Wrap them one by one and set aside.
10. Take a skillet and evenly spread some oil on the bottom. Piece in the raw pieces, with gaps in between so that they don't stick to each other.
11. Cover the pan and fry on low heat until both sides are golden brown and transparent. Note: You can add a small amount of water to the pan to make it easier to cook through.
Tips:
1. Fillings are free to choose according to your favorite.
2. When frying pancakes, you can point a small amount of water and cover the pan, it is easier to fry through.
3. The amount of rice wine should not be too large, otherwise it will be too sticky. If you don't have rice wine, you can leave it out.
4. The amount of glutinous rice flour should also be enough to form a ball, not loose, at least the same weight as the potatoes.