Material:
- 2g of glutinous rice flour
- 1g of bean paste stuffing
- appropriate amount of sesame seeds
- appropriate amount of water
Steps:
1. Pour glutinous rice flour into a bowl, slowly add appropriate amount of water, and knead into dough.
2. Divide the dough into small pieces, roll it into thin slices, and then cut into small pieces.
3. Knead the cut small pieces of glutinous rice dough into small balls and flatten them into cakes with the palm of your hand.
4. Put a proper amount of bean paste stuffing in the middle of the cake dough, then knead the dough and knead it into a ball.
5. Sprinkle a proper amount of sesame seeds on the rubbed ball and compact it gently with your palm.
6. put the prepared prickly heat into a steamer and steam for about 2 minutes until the glutinous rice dough is cooked.
7. take out the steamed prickly heat and let it cool.
The key to making Dandong prickly heat lies in dough making and water control. The dough should be kneaded with moderate hardness and moisture, otherwise it will affect the taste of the prickly heat. In addition, the steaming time should also be mastered, too long time will lead to the prickly heat being too soft and rotten, and the taste is not good.