Practice 1: osmanthus cake
Materials: 100 grams of glutinous rice flour, 150 grams of water, 30 grams of sugar, osmanthus in moderation.
Steps:
1. Mix glutinous rice flour and sugar, add water and stir into a paste.
2. Add appropriate amount of cinnamon in a frying pan and stir-fry to get the flavor.
3. Pour the sautéed cinnamon into the glutinous rice flour paste and mix well.
4. Pour the mixture into the mold, steam for 15-20 minutes, remove and cool.
Practice 2: cinnamon mochi
Materials: 100g of glutinous rice flour, 70g of water, 30g of sugar, cinnamon, oil.
Steps:
1. Mix glutinous rice flour and sugar, add water and stir into a paste.
2. Add appropriate amount of oil and cinnamon in a frying pan and sauté for flavor.
3. Pour the sauteed cinnamon into the glutinous rice flour paste and mix well.
4. Pour the mixture into the pot and bring to a boil, stirring constantly, until the paste becomes transparent.
5. Put the transparent glutinous rice mochi into a bowl, add cinnamon and appropriate amount of sugar, and roll it into a ball with your hands.
Practice 3: cinnamon cake roll
Materials: 50 grams of glutinous rice flour, 30 grams of water, 20 grams of sugar, cinnamon moderate.
Steps:
1. Mix the glutinous rice flour, sugar and water and stir into a paste.
2. Add the right amount of oil and cinnamon in a frying pan and sauté for flavor.
3. Pour the sauteed cinnamon into the glutinous rice flour paste and mix well.
4. Pour the mixture into the pot and bring to a boil, stirring constantly, until the paste becomes transparent.
5. When the paste cools down, pinch out an appropriate amount of glutinous rice paste with your hands and smooth it into a rectangular sheet.
6. Sprinkle cinnamon and sugar on one side of the glutinous rice paste sheet and roll it up.