How to make this recipe:
1. Spread out the grated coconut on a plate.
2. Mix the glutinous rice flour, cornstarch, sugar, coconut milk, and water. The mixture will be very thin.
3. Steam the mixture in a steamer over high heat for 15 minutes, until the mixture is clear and solid. Remove the dough and allow to cool.
4. Scoop a tablespoon of the dough, flatten it, put a teaspoon of filling in the center, and roll it in coconut.
Tips:
1. The steamed dough is very sticky, so it's best not to wrap the mochi by hand, but to put a layer of plastic wrap, like Plastic Wrap for the refrigerator. Spread a layer of plastic wrap on the table, put a tablespoon of dough on top, and then spread another layer of plastic wrap on top.
2. Use a rolling pin to roll the dough very thinly through the plastic wrap, like a dumpling skin.
3. Lift up the top layer of plasticine and place a teaspoon of filling.
4. Shape the dough: put the top, bottom, left, and right sides together. The dough is very soft, and the two pieces of dough fit together seamlessly when you touch them. Once these four points are in place, the mochi is basically round, and then the other sides are brought together in the center.
Glutinous rice and sweet potato cake Sweet potato boiled and peeled, and glutinous rice flour according to the ratio of 1:1, add a little water and soft dough, ball into the size of the snacks flattened into the frying pan fried until golden brown, plate (slightly sweet, laxative) Corn pumpkin cake Glutinous rice flour and cornstarch according to the ratio of 1:1, add water, a little sugar and even into a soft noodle (a little harder than the sweet potato cake), if you want to save money, with canned corn as a filling, ball into a little larger than the snacks, with a small knife and a little bit more than the snacks, and the sweet potato cake. Slightly larger, with a knife in the surface of the north-south direction of the marks (that is, the pattern of the pumpkin), with the seaweed embellished with pumpkin leaves, steamed in a cage on a plate (pumpkin, corn flavor, can be used as a dessert) Shrimp roses fresh shrimp (chopped puree) and young corn seeds (or canned corn) according to the ratio of 1:1, seasoned with an egg, the right amount of salt, pepper and mix well; seaweed cut into a quadrilateral (supermarkets sell a roasted seaweed, square-shaped, with workbook-sized seaweed), and then cut into a square, with a few minutes of the seaweed, and then cut into a square. square, the size of a workbook, one can be cut into four); will be mixed into the shrimp into the size of a ball, one by one into the cut into the seaweed, the corners of the seaweed lift, a little together, in the middle of the hand gently pinched (like a package of siu mai as unsealed,), on the steamer for 15 minutes (the finished appearance of the petals of a rose in the black, wrapped in the red and tender yellow core of the flower, very beautiful)
coconut
The recipe from Station Station, which is more suitable for mass production, has the following quantities: 2 tbsp sugar, 1/2 tsp salt, 2 tsp dry yeast, 1/2 tsp milk, 1/4 tsp coconut milk, 1/4 tsp water, 4 tbsp margarine (or butter), 3 tbsp all-purpose flour, and one egg.
How to make:
1) Stir together the milk, coconut milk and water, microwave for a while, warm (warm is good, too hot will burn the yeast), add sugar, add yeast, stir to dissolve.
2) station said the flour to be sifted, then sifted, add salt, add eggs, with dissolved milk water and flour, kneaded dough, kneaded several times into the Maggie, has been kneading until smooth, this step, really tired hooves, kneading, while thinking, should buy a bread machine. Then put in a warm place to ferment until double the size.
3) buy the grated coconut plus egg a margarine a tbsp sugar moderate, stir into the coconut filling.
4) Hit the risen dough with your fist to release the air bubbles and divide it into small pieces on the board. Roll out into a thick crust and place the filling on the crust.
5) Wrap it up like a bun.
6) Once wrapped, seal down and place on a sheet pan.
7) Carefully roll out into an oval piece, don't push too hard, the coconut filling will run out.
8) Fold in half.
9) Make 4 equal cuts and flip them over so that the coconut filling is exposed. The small pieces I divided were too small to roll out, so they came out short and fat, not like Buddha's hand like the ones made by Station.
10) After making a few, I started to get impatient, so I rolled out the rest of the dough into a big cake, spread the rest of the coconut filling evenly, and sprinkled a handful of raisins that I had stored at home and couldn't finish. Roll it up and cut it into pieces.
11) second fermentation, and doubled in size, put into the preheated 350F oven, bake for about 15 minutes, the surface of the color into a nice yellow is cooked. This one is rice with raisins.