Matcha Coconut Glutinous Rice Cake

Cake crust: 50g glutinous rice flour, 35g rice flour, 25g rice flour, 10g fine sugar, 20g salad oil (odorless), 160 grams of milk (I lacked milk on hand, so I used 40 grams of whole milk powder and stirred it with 120 grams of hot water instead)

Stuffing: red bean paste, 220 grams, divided into 20 grams each.

Another: appropriate amount of shredded coconut and appropriate amount of matcha powder.

Steps:

1. Place a large bowl on the scale, add all the correctly weighed ingredients one by one and mix well with chopsticks, let it sit for 5 minutes and then mix well until there are no particles. Steam in a pot of boiling water for about 15 minutes. (Until it is steamed)

2. Add an appropriate amount of matcha powder to the steamed glutinous rice paste (add it little by little until it reaches the color you are satisfied with) push it with a spoon, and when it is not hot, use your hands to spread it evenly Finally, divide into 25 grams each, and then wrap 1 bean paste filling.

3. Wrap up the glutinous rice and round it up, place every 2 pieces on a plate, put them in the microwave for 10 seconds (to make the surface sticky to stick to the coconut), then put them in the coconut and spread them evenly. .