Sticky rice is one of the most popular grains, with a soft texture and a wealth of nutrients. As a glutinous rice lover, how to eat all like. Below, we have compiled a list of 6 ways to make sticky rice staple food, hope you like it~

The first one: glutinous rice cake

Cheese cake, each local practice, the ingredients are different. Below, we introduce you to the one made with red dates and glutinous rice. The method is very suitable for home making, only need a plastic box, you can make a piece of neat cut cake.

Specific production method

Step 1: Prepare the ingredients. 600 grams of glutinous rice, 300 grams of red dates. (It is best to choose round grain of glutinous rice, so that the taste is more soft and sticky.)

Step 2: Soak the red dates for 30 minutes and set aside.

Step 3: Clean the glutinous rice and add a small amount of water. Place in a steamer and steam over high heat for 25 minutes. (Because of time constraints, I did not soak the glutinous rice in advance. If the pro soak the glutinous rice in advance, then when steaming, the amount of water should be reduced accordingly Oh.)

Step 4: After steaming, use chopsticks to stir the glutinous rice until it is sticky, then cover the pot with a lid and steam for 20 minutes, and finally turn off the heat and simmer for 10 minutes, the glutinous rice is ready.

Step 5: Put the red dates into the pot and cook for 15 minutes, then fish out and set aside.

Step 6: Take a plastic box and lay a layer of plastic wrap inside. Then, wearing gloves once, spread the glutinous rice evenly on the bottom of the box, as shown in the picture, about 2 centimeters thick can be.

Step 7: Spread a layer of red dates, as shown.

Step 8: Spread another layer of glutinous rice, a layer of red dates, a layer of glutinous rice, until all loaded, the surface of the plastic wrap to cover, as shown.

Step 9: Find a heavy object to compact the cut cake.

Step 10: When it's time to eat, put some water on the knife, and then you can easily cut the cake. (Refrigerate and then sprinkle some sugar to eat, taste better oh ~)

Tips

You can also use a rice cooker to steam glutinous rice, after steaming, remember to stir for a while to make it sticky.

The second course: date dumplings

To introduce you to a relatively simple four-cornered dumpling package, the filling is red dates and glutinous rice. This package method of rice dumplings in good shape, not easy to leak rice, like the pro must try Oh ~

Specific production method

Step one: prepare the ingredients. 600 grams of glutinous rice, 150 grams of jujubes, the right amount of rice dumpling leaves, the right amount of cotton thread. (Glutinous rice is best to choose round grain, so that the texture is more viscous also more glutinous.)

The second step: clean and soak the glutinous rice overnight, then drain the water reserve.

Step 3: Clean the leaves of the rice dumplings one by one, and then put them into a pot of hot water to cook for 15 minutes, and then put them into cool water to spare. (Cooked rice dumpling leaves will be more flexible, in the package is not easy to break. In addition, I use fresh leaves. If you use dry rice dumpling leaves, be sure to soak them in advance to soften them before cooking.)

Step 4: Soak the small dates for 1-2 hours in advance, then drain the water and set aside.

Step 5: Start wrapping the dumplings. Take two rice dumpling leaves and cut off the hard corner of one end, as shown in the picture.

Step 6: Lay the two leaves flat and fold them in half, as shown.

Step 7: Fold both ends in half again, as shown.

Step 8: Open the leaves as shown.

Step 9: Fill with two spoons of glutinous rice, as shown.

Step 10: Put in a few dates, as shown. (If you like dates, you can put a few more.)

Step 11: Fill in some more glutinous rice, then spoon again to press the rice firmly. (Be sure to press a little tightly, so that it is easier to pack tightly oh.)

The twelfth step: the other part of the rice dumpling leaves folded over, and then casually pinch down both sides of the rice dumpling leaves, the next rice dumplings will be turned over, as shown in the picture.

Step 13: Fold back the extra section of the rice dumpling leaf and pinch it down, as shown.

Step 14: Bind the dumplings with string, as shown. (Do not tie too loose, otherwise it is easy to boil)

The fifteenth step: packaged dumplings, put the pot to cook can be. (Cooking date rice dumplings recommended cool water into the pot, the water should be dipped over the surface of the dumplings, high heat boil to medium heat to cook for 2 hours, and then turn off the fire to simmer for 30 minutes to 1 hour. Do not add raw water during the cooking process. (Also, if you think it's too much trouble to cook them in a regular pot, you can use a pressure cooker to press them for 20-30 minutes and then simmer them for a little longer.)

Third course: sticky rice patties

Soft patties sprinkled with soybean flour and dipped in brown sugar sauce, one bite is all satisfaction and happiness.

How to make it

Step 1: Prepare the ingredients. 400g of glutinous rice, 100g of cooked soybean flour, 50g of brown sugar.

Step 2: Soak the glutinous rice in advance.

Step 3: After soaking the glutinous rice, put it in a steamer and steam it for about 1 hour until it is fully cooked.

Step 4: While the glutinous rice is steaming, put the brown sugar into a milk pot, pour in a small half bowl of water, and cook the brown sugar juice over low heat until it thickens.

Step 5: Remove the glutinous rice after steaming and pound it into a ball with a rolling pin. Pound until the glutinous rice dough is as sticky as possible, until no intact rice grains can be seen.

Step 6: When it's time to eat, pull a piece of glutinous rice ball and knead it round, then put it into the cooked soybean flour so that its surface is sticky with soybean flour, and finally drizzle it with brown sugar sauce and it's ready to go.

A few more words:

1, the best choice of glutinous rice round grain, sticky relatively better.

2, glutinous rice if soaked for a long time in advance, has been completely soaked soft, can be easily crushed by hand. Then, when steaming, you can drain the water, directly put the glutinous rice on the steam cloth to steam, halfway to the rice on the water once or twice can be. If the soaking time is not enough, it is better to put some more water when steaming. Because of the time, I only soaked the glutinous rice for two hours today. So, when steaming, I put some more water into the basin. If you are really pressed for time, you can also put the glutinous rice directly into the rice cooker to steam as you usually do, and then mash it for a while after steaming, the result is also good.

3, soybean flour I use is ready-made cooked soybean flour. Pros can also be fried soybeans, and then put into the cooking machine into powder to use. You can also add some peanuts, the flavor is better oh.

4, pounded glutinous rice dough is sticky, in the kneading, you can rub a little water on your hands, the bottom of the container can also be smeared with a little cooking oil, which can play a role in anti-sticking.

5, some of the bread machine has a rice cake function, you can also use the bread machine directly to do, save a lot of work Oh.

The fourth: lotus leaf glutinous rice chicken

Lotus leaf glutinous rice chicken, glutinous rice sticky, chicken smooth, mushroom fresh, lotus leaf fragrance, in a fried a steam between, mutual penetration in together. Slowly unwrapping the lotus leaf, the pungent fragrance of the nose gives a long aftertaste.

Specific production method

Step 1: Prepare the ingredients. 1 big bowl of glutinous rice, 3 chicken thighs, 50 grams of dried shiitake mushrooms, a few dried lotus leaves, the right amount of ginger, the right amount of green onions.

Step 2: Soak the lotus leaves in hot water in advance to soften them, then clean them and set aside.

Step 3: Soak the dried shiitake mushrooms in advance.

Step 4: Start working on the chicken thighs. Here's a quick way to debone chicken thighs. Use a knife to cut off the ankle of the chicken thigh to expose the bone, as shown in the picture.

Step 5: Hold scissors against the bone from the opening and cut through the meat.

Step 6: Then cut all the meat attached around the bone all the way to the top of the bone, as shown.

Step 7: Cut the remainder of the top. The bone and meat will be completely separated, as pictured.

Step 8: Dice the chicken thigh meat, dice the shiitake mushrooms, and mince the scallions and ginger and set aside.

Step 9: Pour a moderate amount of oil into the pan, when the oil is hot, put the diced chicken into the pan and stir-fry until browned.

Step 10: Add onion and ginger to the pan and stir-fry for flavor.

Step 11: Add the diced mushrooms to the pan and stir-fry well.

Step 12: Add 2 tablespoons of dark soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of sugar, and half a tablespoon of salt to the pan and stir-fry well.

Step 13: Add the glutinous rice to the pan and stir-fry evenly.

Step 14: Take a lotus leaf and unfold it, then put the right amount of glutinous rice in the center, as shown in the picture.

Step 15: Wrap the rice.

Step 16: Put all the wrapped glutinous rice into the steamer and steam for 25 minutes over high heat.

Tips

1, dry lotus leaves I bought from the almighty a treasure, two or three cents a piece.

2, you can according to their own taste, and then put some corn, green beans, sausage, salted egg yolk, etc., taste is also good.

Fifth: red bean long rice dumplings

This long rice dumplings package is very easy to get started, and, because of the tightly tied, it is not easy to leak the rice when cooking. In addition, this red bean dumplings will rice, beans, dumpling leaves aroma well blended together, moderately sweet, nutritious. Favorite pro must try~

Specific production method

Step 1: Prepare the ingredients. 500 grams of glutinous rice, 100 grams of red beans, rice dumpling leaves, a few rice dumpling rope. (Glutinous rice is best to choose round grain, so that the taste is more viscous also more glutinous.)

Step 2: clean and soak the glutinous rice for five or six hours.

The third step: red beans clean and soaked for two hours.

The fourth step: the rice dumpling leaves a sheet clean, and then put into a pot of hot water to cook for 15 minutes, boiled and put out into the cool water standby. (Cooked rice dumpling leaves will be more flexible, not easy to break when wrapped. In addition, I use fresh leaves. If you use dry rice dumpling leaves, be sure to soak them in advance to soften them before cooking.)

Step 5: Drain the glutinous rice and red beans, then put them together and mix well.

Step 6: Start wrapping the dumplings. Take two rice dumpling leaves and cut off the hard corner of one end, as shown in the picture.

Step 7: Lay the two rice dumpling leaves flat and fold them in half, as shown.

Step 8: Fold each end of the leaves toward the center, as shown.

Step 9: Pick up the leaves and open them up to make a pocket in the center. Then fill a few spoons of rice inside the leaves, as shown in the picture. Then press it firmly with a spoon.

Step 10: Wrap the glutinous rice with the leaves on the side, as shown in the picture.

Step 11: Take a dumpling rope and tie the dumplings together. After the dumplings are all wrapped up, put them into the pot and cook them. (It is recommended to cool water into the pot, the water should be soaked over the dumplings, high heat boil and then turn to medium-low heat to cook for 1 hour, and then turn off the fire to simmer for 30 minutes to 1 hour. Do not add raw water during the cooking process. (Alternatively, if you think it's too much trouble to cook them in a regular pot, you can use a pressure cooker for 20-30 minutes and then simmer them for a little longer.)

Sixth course: cranberry glutinous rice cake

Glutinous rice and dried cranberries make a glutinous rice cold cake, which is sweet and sour, soft and delicious, and can be said to be the best of the delicious.

Specific production method

Step 1: Prepare the ingredients. 150 grams of dried cranberries, 400 grams of glutinous rice.

Step 2: Wash the glutinous rice and add a small amount of water. Place in a steamer and steam over high heat for 25 minutes. (Because of time constraints, I did not soak the glutinous rice in advance. If you have soaked the glutinous rice in advance, then when steaming, the amount of water should be reduced accordingly Oh.)

Step 3: After steaming, use chopsticks to stir the glutinous rice until it is sticky, then cover the pot with a lid and steam for 20 minutes, and finally turn off the heat and simmer for 10 minutes.

Step 4: Add a small amount of water to the dried cranberries, then place in the steamer and steam for 10 minutes, pouring off the excess water from the bowl when done.

Step 5: Use a wooden stick to mash the sticky rice a bit after it's done steaming so that it tastes better.

Step 6: Take a mold or a plastic box and put a layer of plastic wrap inside. Then, wearing disposable gloves, spread the glutinous rice evenly on the bottom of the box, as shown in the picture, about 1 to 2 centimeters thick.

Step 7: Spread a layer of dried cranberries, as shown.

Step 8: Spread another layer of glutinous rice, a layer of dried cranberries, and a layer of glutinous rice until it is all packed, as shown in the picture. Then, cover the surface of the sticky rice cake with plastic wrap. Next, press a weight on it and put it in the fridge to chill. (If you can't find a suitable weight, you can fill a plastic bag with some water and put it on top of the glutinous rice cake.)

Step 9: When the glutinous rice cake is fully formed, you can take it out and cut it into pieces. (The glutinous rice cake is quite sticky, you can wipe a little water on the knife when cutting, which can play a role in preventing sticking.)

A few more words:

1, the best choice of glutinous rice round grain, this glutinous rice sticky strong, after the sticky rice cake taste better.

2, if you have enough time, you can soak the glutinous rice for a few hours in advance.

3, you can use a rice cooker to steam glutinous rice, steamed, remember to stir for a while, so that it is more viscous, eat more soft and sticky.

4, you can also eat when sprinkled with some sugar, taste very good oh.