Icing sugar yam and red bean glutinous rice cake ingredients

Small red bean moderate amount of glutinous rice flour moderate amount of ordinary yam half of a large piece of icing sugar moderate amount of sugar according to the preference of warm water moderate amount

Icing sugar yam and red bean glutinous rice cake steps

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Steps 1

Yam is not washed. The yam should be steamed until the metal chopsticks can penetrate it (very hot, use chopsticks to wear them out), and then carefully tear off the skin. Two layers of plastic wrap cut a little larger rectangle spread all over the cutting board, like chopping meat as much as possible, the yam as fine as possible, and then into the pounding grinder fine processing or put in a small bowl with a spoon crushed into a puree, good yam puree should have a high viscosity. It's okay to set aside and let it cool.

Step 2

Small red beans soak for 6 to 7 hours in advance, add water and cook, not too much water, stirring from time to time until the chopsticks can be easily poked and stirred, that is, cooked just right. Pour out the water and set aside.

Step 3

To simmer the honey beans. Add a small amount of water to a large iron pot, add the rock sugar and stir to dissolve it, continue to cook, add some sugar and cook together to color the syrup, make sure to keep stirring! Some viscosity of the syrup when added to the cooked red beans and stir, evenly on the syrup, to cook for a while, during the constant stirring, you can see the red beans began to shine very beautiful. Never boil dry, almost off the fire, add some water before cooking red beans cover muffled cooking, stirring from time to time, check. Soup nearly similar to red bean paste when off the heat, sheng out most of the red beans, keep a little. Honey beans are finished. The red bean soup don't waste, can be steamed after the cake into the red bean soup to cook a little, is the Japanese red bean soup ∪?ω?∪

Step 4

Red bean stirred on the yam puree, evenly distributed. The rice cake filling is ready!

Step 5

The glutinous rice flour is stirred with chopsticks in a moderate amount of warm water, and then kneaded and pressed by hand to form a large dough. The dough should be moderately soft and not sticky, and then carefully rolled into a moderately thick and thin bar column, cut the dose, pad layer of steamer cloth steamed soft. Cold for a while to pour moisture carefully removed (hand pulling the end of the cloth, the other hand dipped in water on the back of the key, the cloth taut and easy to remove). While the hand is wet, flatten it into a skin, wrap it with red bean and yam filling, pinch it tightly and roll it into a ball, and then shape it at will. If you want to dry the surface, roll it in black and white sesame seeds, toasted or not. You can also stir the filling directly into the dough and fry the surface with a little oil ~ tantalizing dessert is complete!