My family always keeps glutinous rice flour, because all my family members especially like to eat delicious food made of glutinous rice flour. Glutinous rice paste and glutinous rice new year cake often appear on my dining table. Family members like to eat glutinous rice flour, but they need to choose the right one in summer. What I want to share with you this time is the method of glutinous rice cold cake, which is sweet and not greasy when mixed with the prepared glutinous rice cold cake, and the key is that it is very simple. You can't miss learning how to make delicious snacks. For friends who like to eat glutinous rice flour, learn several different cooking methods, and you can cook them when you want to eat them in the future. Below, I will share the practice of glutinous rice cool cakes with you in detail and cook them for your family after learning.

Method of glutinous rice cake:

Spare ingredients: 42g glutinous rice flour, 65g corn oil, 6g sugar, 75ml water and appropriate amount of osmanthus honey;

manufacturing process: step 1, the glutinous rice flour is filtered twice with a sieve, put into a slightly larger container, and then corn oil and white sugar are added into it, and water is added into it a little at a time, while stirring;

Step 2, stop adding water until it is stirred into a paste. After the paste is made, prepare a stainless steel flat plate, brush it with a thin layer of cooking oil, and then pour the paste into it.

Step 3, flatten the surface of the paste with a spoon, add water to the pot, put the container filled with the paste into the pot from the water, and start steaming with high fire, and prepare a little medlar in this process;

Step 4, soak Lycium barbarum in warm water for a while, and prepare osmanthus honey at the same time. When the glutinous rice cake is steamed for about 45 minutes, stew it for a while after turning off the fire, and then take it out and naturally cool it.

Step 5, after the mold is released by upside down, cut the glutinous rice cake into pieces, pour it with osmanthus honey, sprinkle it with Lycium barbarum, and put it in the refrigerator for a while to enjoy.

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Xiaobian Summary: The glutinous rice flour has its own sticky properties, which makes the food cooked by it popular with adults and children. Since my family likes to eat glutinous rice flour, I often use various methods to cook it. In summer, glutinous rice sorbet is one of the things I often make. The glutinous rice sorbet made in this way is soft and glutinous, and it tastes sweet and delicious. Maybe many people usually buy it at food stalls, and every time I make glutinous rice cakes with this method, my family always says that they are more delicious than those bought outside, which shows its charm. For you who also like to eat glutinous rice cakes, you have learned this practice, so that your family can enjoy the delicious food without leaving home.

Cooking tips:

1. The glutinous rice flour is filtered with a sieve in advance to make it more delicate, and the finished glutinous rice cake will taste better. Of course, you don't have to filter it if you don't mind, and the added corn oil can be replaced by salad oil or other tasteless edible oil;

2. The amount of white sugar can be adjusted according to personal taste. The sweetness of the white sugar in this proportion is moderate, and there is no fixed amount of water added. Pour it into glutinous rice flour several times until it is stirred into a paste, and master the water consumption by yourself;

3. When glutinous rice flour paste is put into a container, you need to brush some cooking oil in advance, which is convenient for demoulding after steaming. When steaming, it will be cooked in 45 minutes, or you can stick chopsticks into the glutinous rice cake and pull it out without raw glutinous rice paste.