If you don’t have glutinous rice noodles, you can use starch instead, because the main ingredient for making this delicacy is glutinous rice flour, and you only need to use a small amount of glutinous rice flour. The prepared glutinous rice is soft, glutinous and sweet, and when paired with various fruit fillings, it tastes glutinous and sweet. It is quite delicious. So I will share with you the proportion of flour used in making glutinous rice and the specific method. The steps to make glutinous rice are simple, but you need to know the amounts of several flours

First of all, we need to prepare glutinous rice flour, corn starch or corn starch. What should be noted here is that the starch cannot be sweet potato starch or potato. Instead of starch, only corn starch can be used. We pour the glutinous rice flour and cornstarch into a basin in a ratio of seven to three, add three spoons of sugar and melted butter, and then stir the dough with chopsticks while adding milk, and this milk is the best It is warm. What should be noted here is that the milk cannot be poured in all at once. It must be added little by little. Otherwise, if you put too much, the glutinous rice flour will not form a ball. When the dough becomes dough, we will put it on our hands. Using plastic gloves, slowly knead the dough into a ball and slowly let the dough rise for a while. Then put the dough into a bowl, then put the bowl into a steamer, add boiling water to the pot, and steam for more than fifteen minutes. Making glutinous rice noodles requires mastering many skills

Then we put the glutinous rice flour into the pot and stir-fry it, then put the cooked glutinous rice flour on the panel, and put the glutinous rice dough in the cooked glutinous rice flour. We need to keep kneading the steamed glutinous rice dough. How far can it be kneaded? When we pull it with our hands, we can see a translucent film through the bright light. The glutinous rice made in this way can be soft and chewy, and it will look like string when eaten. Next, we roll the dough into a long strip, then use a dough knife to cut it into evenly sized pieces, and then roll or press it into a round cake with a moderate thickness. Place the glutinous rice skin in a round into a shaped mold, then put the prepared taro paste filling, date paste filling, chopped mango, strawberry and other chopped fruits into it. If you like cream, you can also squeeze some cream on it, wrap the glutinous rice wrapper like a bun, and then cut it Remove the excess part and turn it upside down, so that the glutinous rice paste is ready. Generally, some coconut paste is added to the finished glutinous rice paste. This is also the skill of making this delicacy.

The glutinous rice is cut in half. It is quite soft and glutinous when you take a bite. It tastes very sweet and has a rich milky aroma and a particularly good taste.