Glutinous rice flour is usually used to make glutinous rice paste, but it is best to add some corn starch.
In order to make glutinous rice paste taste less sticky, corn starch is usually added to neutralize the waxy nature of glutinous rice flour. This step is not recommended to be omitted. When making glutinous rice paste, you can play a lot of tricks, whether it is the skin or the stuffing. For example, sweet potato, purple potato or pumpkin can be added to the skin to achieve the color-changing effect, while fruit, bean paste or ice cream can be added to the stuffing, as long as you play your imagination.
Materials for making glutinous rice cakes:
Glutinous rice flour 120g, corn starch 30g, coconut milk 100g, milk 100g, fine sugar 50g, butter 15g, purple potato 1~2, coconut milk or hand flour (this formula can be made into finished products about/kloc
Steps:
1, making purple potato stuffing
Peel and clean the purple potato, cut it into large pieces, steam it in a steamer for about 20 minutes until it is cooked thoroughly, and then take it out and mash it. Purple sweet potato is sweet, so there is no need to add sugar.
2. Prepare batter
First, melt the butter insulation water into liquid, then pour glutinous rice flour+corn starch+coconut milk+milk+fine sugar into a large bowl and stir well, then add butter and stir into a delicate batter, which is as thick and smooth as yogurt.
3. Steamed batter
Pour the mixed batter into the steamer, cover it with high-temperature resistant plastic wrap or cover a plate, and put it in the steamer for steaming after boiling water 15~20 minutes. After that, pick it up with chopsticks to see if there is no white paste, which means it is cooked.
4, cool plastic surgery
Put the steamed batter into another big bowl without oil or water, cover it with plastic wrap and let it cool. After the dough is cooled, divide it into equal parts, take a piece of dough, knead it round and press it flat, put in purple potato stuffing, and wrap it with coconut or hand powder.
Making skills of glutinous rice paste1.Coconut milk is added to the formula to add flavor. If it is not available, equivalent milk can be used instead. Note that coconut milk and coconut milk are different foods. Coconut milk is more fragrant and thicker than coconut milk. Usually, coconut milk is recommended to be boiled before eating, while coconut milk is a processed drink and can be drunk directly.
2. Butter is used in the formula to add fragrance. If it can't be replaced by corn oil or salad oil, don't use sesame oil or peanut oil, so as not to spoil the taste.
3. The hand flour in the formula refers to the fried glutinous rice flour. If the glutinous rice paste doesn't like to be wrapped in coconut shreds, wrap the fried glutinous rice flour (that is, hand flour), which can prevent the glutinous rice paste from sticking to each other.
4. The dough is cooled before operation in order not to stick to hands. The warm glutinous rice paste is very sticky and difficult to operate.
Why do you want to put milk in glutinous rice paste to make glutinous rice paste with milk? The glutinous rice paste milk is more fragrant and is loved by adults and children. Because I often like to eat soft glutinous food such as glutinous rice, especially desserts made of glutinous rice flour. I really like to eat sweets. Before I got married, I didn't like to make them myself. At that time, I went to the bakery to buy cakes, bread and puffs. There were many additives sold outside. Although I was very happy at that time, I was particularly uncomfortable to gain weight. Now I have children at home and can make my own ingredients.