1, mango mochi

Raw materials: glutinous rice flour, coconut flour, milk, powdered sugar, mango, oil, starch

Practice:

1.? Peel the mango and cut into small pieces; mix the glutinous rice flour, cornstarch and sugar, add oil and milk and stir to form a paste without particles, and steam in a steamer over high heat until solidified, about 15 minutes.

2. Steamed glutinous rice dough out of the pot to not hot hands, on the hands of some water to prevent sticky hands, take a small piece of dough pressed flat, put the filling, like a package of dumplings will be wrapped up the filling, rolled, wrapped in coconut can be.

2, purple potato mochi

Raw materials: purple potatoes, glutinous rice flour, sugar, oil, green bean paste, coconut

Practice:

1. Steam the purple potatoes, press into purple potato puree, transfer to a pot, add glutinous rice flour, grasp and knead evenly with your hands, put it into an oiled glass pot, microwave it for 3 minutes, stir it and heat it for another 3 minutes.

2.? With a spoon moderate amount of cooked purple sweet potato glutinous rice dough, put into a small amount of corn oil coated plastic wrap, through the plastic wrap will be pressed into the dough into a cake shape, put a mung bean paste ball, wrapped up into a ball shape, put into the crushed shredded coconut, evenly dipped into the crushed shredded coconut can be.

3, orange scented mochi

Ingredients: glutinous rice flour, red bean paste, coconut, oil, clarification powder, fruit treasures, sugar

Practice:

1.? Use cool water + orange fruit treasures + sugar to mix a cup of water, add glutinous rice flour into a batter; take the clarified powder, scalded with boiling water, mixed with the batter, add the right amount of salad oil and form a dough, made of glutinous rice crust.

2.? Divide the glutinous rice crust into small portions, pinch it into a bowl shape, wrap it into a small ball of red bean paste filling, pinch it together, roll it round, steam it in a pot for about 10 minutes, take it out and roll it in coconut paste.

4, pumpkin mochi

Raw materials: 200 grams of pumpkin puree, 120 grams of glutinous rice flour, 15 grams of corn starch, 30 grams of sugar

Practice:

1. Pumpkin slices steamed, pounded into puree, mixed with glutinous rice flour, corn starch and sugar, kneaded into a soft dough.

2.? Take a small portion, roll it round and press it flat, squeeze the bean paste filling, wrap it into a round shape, put it into a steamer, steam it for about 8 minutes over high heat and roll it in coconut.

5, durian mochi

Raw materials: durian, starch, glutinous rice flour, milk, oil, powdered sugar

Practice:

1.? Mix all ingredients except durian, steam in a cage over high heat for 15 minutes until cooked through, then cool until not hot; dry pan over medium heat, pour in glutinous rice flour and stir-fry for about 1 minute.

2. Dip both hands in 20 grams of cooked flour, take down the dough while it is still hot, knead it into strips, cut it into small pieces of equal size, flatten it, wrap it in durian meat, and put it into the refrigerator for about an hour.

6, ice scented mochi

Raw materials: 150 grams of glutinous rice flour, 75 grams of water, 25 grams of sugar, 20 grams of clarified powder, 15 grams of boiling water, 25 grams of cooked lard, 150 grams of mung bean paste, coconut flour

Practice:

1.? Glutinous rice flour, water, sugar mixed and kneaded evenly; boiling water rushed into the clarified powder, scalded it, kneaded into the glutinous rice flour dough.

2.? Add cooked lard into the dough and knead evenly into the glutinous rice skin, pinch the skin into a bowl shape, wrap it in bean paste and knead it smoothly.

3. Steam on the cage on high heat for ten minutes, remove the surface while hot will be dipped in shredded coconut that is ready.

7, black sesame mochi

Raw materials: glutinous rice, black sesame, sugar

Practice:

1. Glutinous rice soaked overnight, steamed into glutinous rice; fried black sesame seeds crushed with a rolling pin, add sugar and mix.

2.? Steamed glutinous rice, with a rolling pin to hit, the patties rolled into a ball wrapped in sesame sugar can be.

8, tofu mochi

Raw materials: fat tofu, glutinous rice flour, shredded coconut, peanuts, sesame seeds

Practice:

1.? Dry pan heat adjusted to low heat, put sesame seeds, keep shaking the handle of the pan, smell the sesame aroma can be loaded on the plate.

2.? Peanuts into the pot, stirring constantly over low heat, stir-fry flavor, peanut coat discoloration and cracking can be, the peanut coat rub off.

3. Put the peanuts and sesame seeds into a two-layer plastic bag, crushed with a rolling pin, add the right amount of sugar and mix well.

4.? Boil water under the pot, put the inner fat tofu after the soy flavor, fish up and drain the water, press into the mud, add glutinous rice flour, sugar and a small amount of hot water, knead into a ball.

5.? Take the appropriate amount of dough with your hands and knead into a small bowl, wrapped in peanut sesame filling.

6.? Put the finished tofu glutinous rice balls into a plate brushed with oil, boil the pot of water, put it into the steam for 5-6 minutes, make a roll in the shredded coconut.