polished glutinous rice

300 grams

soymeal

30 grams

Peanut powder

30 grams

The practice of sweet glutinous rice

Wash the glutinous rice with clear water, pick out the impurities in the shell, put it in a basin, and inject enough cold water to soak the glutinous rice 10 hour.

Take out the glutinous rice, drain the water and put it in a cage lined with cloth.

Heat the water in the steamer with high fire, put the glutinous rice steamer in the steamer and steam for 40 minutes with high fire.

When steaming glutinous rice, sprinkle a little hot water on it every 10 minute to prevent it from drying out.

Pour the steamed glutinous rice into a large basin while it is hot, and stir it with a rice spoon.

If you turn it upside down and mash the glutinous rice repeatedly, the rice ball will become very sticky and have no rice grains at all, making it a basic glutinous rice ball. Cover the foundation with a wet cloth soaked in hot water to prevent it from cooling and drying.

Put the bean flour into a clean wok and heat the wok with low fire.

Stir-fry until the soybean powder turns yellow and discolored.

Put soybean powder and peanut powder into a large bowl and mix well for later use.

Put a layer of cooking oil on the chopping board, put a piece of rice cake on the chopping board and knead it for a while.

Make the basic Ciba rice into a ball and pull it into a small ball the size of a table tennis ball by hand.

Put the small Zanba ball in your palm and knead it into a ball.

Put the kneaded dough into the mixed flour, cover it with flour and put it in a plate.