Raw materials: 2-3 fresh mangoes, 150g glutinous rice flour, 20g clarified flour, 10g custard powder

Methods:

1, peel the mangoes and take the flesh, most of the flesh into the blender to make mango puree, a small portion of the flesh into a small grain to be used;

2, glutinous rice flour and clarified wheat flour sifted, then add 130ml mango puree and 4 spoons of sugar; hand rolling well into a soft dough; steam for about 10 minutes until cooked;

2, glutinous rice flour and clarified flour, then add the 130ml of mango puree and 4 spoons of sugar; hand rolling well into a soft dough; press thin and spread flat; steam for about 10 minutes.

2: Sift glutinous rice flour and clarified wheat flour, then add 130ml of mango puree and 4 spoons of sugar; roll it into a soft dough by hand, press it thinly and flatten it; steam it over high heat for about 15 minutes until it is cooked;

3: Add the custard powder and appropriate amount of sugar into 120ml of mango puree and mix it well; heat it in microwave oven on high heat for about 1 and a half minutes until it is thickened; mix it well with mango dices; put it in the refrigerator to cool down till it solidifies;

4: Cool down the dough and knead 1 tbsp of salad oil until smooth;

5: Add 1 tbsp of salad oil and mix it into a smooth paste. Knead the dough with 1 tbsp of salad oil until smooth; when the dough is completely cooled, add the filling; dip the surface of the dough into a little dry flour and press it into a mold to make a heart shape; finally, fry both sides of the dough in a pan until golden brown.

Date paste collapse cake

Raw materials: 650 grams of flour, 200 grams of glutinous rice flour, 150 grams of dates, rice porridge.

Seasoning: sugar, refined oil, cooked lard.

Production: red dates minced, and sugar, cooked lard into the filling. Flour, glutinous rice flour with porridge and into a dough, picked into a billet, wrapped in date paste filling, flattened. Heat a pan over medium heat, pour in a small amount of refined oil, place the collapsed cakes into the pan one by one, pour in a small amount of water, cover the pan and cook until the water dries up and the cakes are cooked, then turn the cakes over and fry them on both sides until they turn golden brown.

Features: golden color, rich jujube fragrance, soft, glutinous, sweet and fragrant taste.

Shredded Coconut Mochi

Ingredients: glutinous rice flour, milk, chocolate, red bean paste, peanut butter, shredded coconut

Practice: first of all, the glutinous rice flour and into the noodles. Here are a few points to note: 1, with warm water; 2, the best and soft some of the noodles, but if too soft into a liquid, you can not pinch the shape of the hand; 3, add a little milk will make the sticky rice cake becomes more creamy and rich, like sweet friends can add a little sugar and in the noodles; 4, it is best to add a little cooking oil, so that the noodles are less likely to be sticky, easy to process.

At this point, you can divide the flour into two parts, one directly used to make white mochi, and the other added to the melted chocolate syrup mix, made of chocolate mochi. Knead the dough into small balls and wrap them in the filling, either red bean paste peanut butter or chocolate, depending on your preference. Then round up the dough and steam it in a saran wrap lined steamer over medium heat for about 10 minutes. Remove from the steamer while still warm, roll gently in a bowl filled with shredded coconut and serve in small paper cups, sprinkled with some colored chocolate for garnish if available.

Features: Soft texture, sweet filling, beautiful shape, so eye-catching and tongue-catching dessert, I believe the girls will love it.

Korean sticky rice cake, also known as "rice cake," is made from steamed glutinous rice flour dough, which can be called the "pillar" of festival food in traditional Korean cuisine, such as a child's first birthday, weddings, and 60th birthday (in Korean tradition, 60th birthday is the most important day of the year). For example, on a child's first birthday, a wedding, and a sixtieth birthday (in Korean tradition, a sixtieth birthday means a new beginning in life), people make and eat sticky rice cakes to pray for peace.

While Korean mochi is also known as "rice cake" in English, it is made in a completely different way than Western confectionery. It is made from glutinous rice flour, not flour, and there is no butter, milk, eggs, or other ingredients. Depending on the other ingredients used, there are as many as three to four hundred kinds of Korean sticky cakes***, which include grains, soybeans, peanuts, dates, aegyo, pumpkin, sesame seeds, and citron, to name a few.

Korean sticky rice cakes are also made in a variety of ways, but most are still very traditional:

First, the glutinous rice is ground into glutinous rice flour. The next step can be done in different ways, depending on the sticky cake being made. Some people like to wet the glutinous rice flour and steam it directly in a clay pot; others prefer to add a proper amount of hot water to the glutinous rice flour and knead it into glutinous rice balls, after which the kneaded glutinous rice balls are steamed or boiled. The steamed glutinous rice balls can then be pounded into certain shapes or fried in oil.

Other processes, such as coloring the sticky rice cakes with various colors or garnishing them with colorful foods, make a variety of special Korean sticky rice cakes.

Korean sticky rice cakes have played an important role in Korea's traditional history, and it is believed that they have been eaten in Korea for almost as long as grains have been eaten, long before the Three Kingdoms period in China. It is said to contain the meaning of sincerity, love and filial piety, and it is not to be missed in gift-giving on festivals, especially to the mother's family, and it is also customary to make sticky rice cakes and distribute them to the neighbors when moving house.

Smooth durian cream

Raw materials: 100 grams of fresh durian meat, 400 grams of fresh milk, 250 grams of flour, 50 grams of glutinous rice flour, 50 grams of sugar.

Method: ① flour, glutinous rice flour add sugar, fresh milk and kneaded on the cage to steam for 8 minutes.

②The steamed dough into a crust wrapped in stirred durian meat can be.

Features: glutinous but not greasy, durian flavor.

Bull's tongue

Raw materials: glutinous rice flour, brown sugar, cooking oil.

Method: glutinous rice flour into two parts, a pure powder, a brown sugar, respectively, kneaded with boiling water, pure powder dough rolled into a thin

slice, wrapped into the brown sugar dough rolled into a long strip, with a knife to cut into a uniform thickness of the slice, the ends of the twist. It is ready to be fried.

Features: Crispy and delicious.

Golden Fragrant Mango

Ingredients: mango, water-ground glutinous rice flour, sweet bean paste.

Production: mango peeled and core, take the meat mashed into mud, mixed into the glutinous rice flour kneaded into a ball, add the right amount of pumpkin juice kneaded, the next dose of sweetened bean paste into a mango shape, into the cage drawer on a low flame steam 20 minutes out, brush oil glazed that is completed.

Golden pastry pumpkin cake

Raw materials: old pumpkin 1000 grams of butter 75 grams of sweet bean paste 125 grams of cornstarch 100 grams of glutinous rice flour 100 grams of flour 75 grams of condensed milk 50 grams of egg wash 1 salad oil 1500 grams (about 80 grams)

Method: 1. old pumpkin washed and peeled, into the cage steamed? The pumpkin was steamed in a cage, and then pressed into a puree. Add glutinous rice flour, flour, condensed milk and mix well to make pumpkin powder dough; mix butter and sweet bean paste into butter bean paste filling.

2. The pumpkin dough into 12, and then wrapped into the butter bean paste filling, and then one by one flattened into a cake shape, drag the egg liquid, dipped in cornstarch, that is, into the pumpkin cake billet.

3. frying pan on the fire, put the salad oil to five or six hot, into the pumpkin cake billet, deep-fried until the color is golden and cooked through, drain the oil, plate that is complete.

Features: golden color, crispy outside and sweet inside.

Coconut sand yam cake

Raw materials: yam 1200 grams of butter 75 grams of sweet bean paste 125 grams of glutinous rice flour, 100 grams of flour, 1 egg white sugar 75 grams of coconut 50 grams of custard, salad oil, each moderate

Methods: 1. yam washed and peeled, into the cage steamed?

2. Divide the yam flour dough into 12 parts, respectively, wrapped into the butter bean paste filling, and then one by one, flattened into a cake, drag the egg mixture, dip the coconut, that is, into the yam cake biscuits.

3. frying pan on the fire, put salad oil to five or six hot, into the yam cake biscuits, deep-fried until the color is golden and cooked through, drain the oil, plate that is complete.

Features: golden color, crispy outside and soft inside, sweet and tasty.

Fried camas milk cake

Raw materials: 750 grams of red camas butter 50 grams of sweet bean paste 100 grams of glutinous rice flour 75 grams of flour 50 grams of white sesame 100 grams of custard Salad oil 1000 grams (about 80 grams of consumption)

Method:

1. red camas washed and peeled, into the cage steamed?

2. Divide the mashed pota dough into 10 portions, wrap them with the butter bean paste filling, roll them into a ball, dip them in white sesame seeds, and then flatten them one by one to form a cake, which will be the mashed pota milk cake biscuits.

3. frying pan on the fire, into the salad oil to forty-five percent of the heat, down into the camas milk sand cake biscuits, deep-fried until the color is golden and cooked through, drain the oil, plate that is completed.

Features: golden color, crispy outside, soft and sweet inside.

Milk yellow sticky rice cake

Milk yellow filling, practice is 20g oil or butter, the right amount of sugar according to taste, I put about 3 ~ 4TBSP, first stirred evenly, and then beat into an egg, probably 50 ~ 60ml of milk, all together and stirred evenly, and then custard powder, cornflour, clarified powder each 1tbsp into the custard paste, stirring carefully and evenly, and heat it under water until the custard paste is lumpy! ~ ~ ~ ~ wrapped up like a fat doll, popped into the water thump thump thump cooked, and then it is in the coconut rolled on the snowsuit, you can

2, leek mochi

Materials: 1 glutinous rice flour 250 grams of water 200 grams of shredded coconut,

2 pork 150 grams of stranded pork, leeks 30 grams of salt and sugar moderately

Practice: 1 leeks cut into granular form!

2 pork, chives, sugar, salt and mix well into the filling

3 ingredients 1 mixed into a dough, and then divided into small pieces of about 30 grams each

4 small pieces rolled into a round piece, and then wrapped in the filling

5 rolled into a round, into the steamer for 15 minutes

6 finally in the surface of the shredded coconut (the surface of the dough coated with a small amount of water can be

3, taro mochi

Materials: taro powder

condensed milk

glutinous rice flour (or called rice flour, are the same)

shredded coconut

2) to do mochi method:

glutinous rice flour 120 grams, 100 grams of coconut milk, 100 grams of evaporated milk, condensed milk, 2 tablespoons, 40 grams of sugar. Then pour the batter into a non-stick pan with a certain depth, and steam the pan on high heat for 40 minutes.

The steamed glutinous rice noodles are now cooked, so let them cool a bit and start stirring them with a wooden spatula; the original recipe is to use your hands to stir them, but I think it's too hot. Keep stirring until the noodles are cool, this is very troublesome and requires patience, because the dough is very sticky and will stick to the wooden spatula, so stirring requires a little strength.

How to make taro filling:

Because to distinguish the white glutinous rice cake, the filling must have color. I first brewed a cup of strawberry tea instead of coloring. It's the kind of fruit-flavored tea bags you can buy in the supermarket. This way, the color of the tea is reddish purple.

Put the red tea in a small saucepan, add 3 tablespoons of condensed milk, 2 tablespoons of milk, half a cup of coconut milk. Bring to a boil. At this point the liquid in the pot has turned a light purple color, the color of taro.

Take a bowl, put 4-5 spoons of taro powder (or starch, it doesn't matter), make water starch. Pour it in the light purple liquid in the boiling pot, leave it on the heat, and stir it with a spoon, and it becomes a super-sticky light purple solid. Put it aside to cool, it will be a little harder

Wrapping mochi:

This is the time to use your hands, "taro filling" rolled into small balls. Take a piece of dough and roll it into a ball in your hand, then flatten it out and wrap the ball of filling in it like a bun, then roll it into a ball again. Roll it in coconut and you're done.

The heart is too soft

-Ingredients: glutinous rice flour, red dates, rock sugar (HaoChi123.com)

-Operation: 1) Glutinous rice flour small half a cup of warm water and dough, non-nuclear red dates washed, with scissors to cut a little (found a nucleus, I was eliminated on the spot), and then, the glutinous rice dough rolled into a strip, and with a knife, cut it into a length of about the length of the dates, then stuffed into the red dates, and then the red dates, and then the red dates. small grains, and then stuffed into the red dates.

2) After all the stuffing, prepare some icing sugar, according to their preferred sweetness to adjust the amount of it. I used 1/4 cup and found it a bit too sweet.

3) Pour the rock sugar and cool water into a pot and boil until the water is hot, then pour the dates in.

4) Turn the heat down and slowly simmer for about half an hour, I didn't look strictly at the meter, anyway, I think, it's just that the folds on the jujube are all simmering open and that's about it. (HaoChi123.com)

Donkey roll

-Ingredients: glutinous rice flour 100g + 25g chengduo powder + 20g sugar + 35ml oil + 150ml water

-Operation: 1 mix, steam on the pot for 10 minutes.

2Take it out of the pan, preferably with a piece of plastic wrap to make it thinner.

3Squeeze with bean paste.

4In hindsight, if you flatten the bean paste, the rolls will come out in a circle like a windmill cookie.

5 raw soybean meal on the pan fried, the fire should not be big ah, a moment will be scorched.

6 I sprinkled on the net sieve.

7 cut into sections.

Sticky rice balls [picture]

- Ingredients: 300 grams of bean paste, 150 grams of cornstarch, 150 grams of coconut flour, 500 grams of glutinous rice flour.

5 tbsp salad oil, moderate amount of sugar, 1 bowl of boiling water. (HaoChi123.com)

-Actions:

A. Pour out the glutinous rice flour, corn flour, coconut flour and bean paste.

B. Blanch the cornstarch in boiling water and use chopsticks to make a paste.

C. Add the cornstarch paste to the glutinous rice and stir, knead, and form an elastic dough.

D: Divide the dough into appropriate sizes, pack them one by one with the appropriate amount of bean paste, then knead them into soup dumplings and press them into round cakes.

E: Put the glutinous rice cakes into a steamer basket coated with salad oil and steam for about 10 minutes, then take out and dip into coconut flour to finish.

Tips:

A. When mixing the cornstarch paste with the glutinous rice flour, add a little bit of water depending on the wetness and dryness of the glutinous rice flour.

B, the steamer basket should be smeared with a little salad oil, so as not to make the steamed glutinous rice cakes sticky.