Homemade desserts during my aunt's period
1. Brown sugar glutinous rice balls
1. Boil two spoons of brown sugar with water.
2. Pour in the meatballs and cook over low heat.
3. Cook until thick, add two tablespoons of white sesame seeds, mix well and serve.
2. Milky red bean and black rice soup
1. Soak the red beans and black rice one night in advance, add red dates and brown sugar, and pour in water.
2. Cook until the red beans are soft, pour in milk, and continue to cook until thick.
3. Nuojiji brown sugar mochi balls
1. Mix 20g tapioca starch + 250ml milk + appropriate amount of white sugar.
2. Stir over low heat until thickened and turn off the heat.
3. Boil the water and add the small balls/taro balls/drain out the cold water.
4. Add appropriate amount of brown sugar and hot water to brew.
5. Add mochi/taro balls/add some honey beans.
6. Nuojiji is so delicious.
4. Tender brown sugar ginger with milk
1. Pour the squeezed ginger juice into a bowl and set aside.
2. Pour milk into the pot and add brown sugar.
3. Stir milk and brown sugar evenly.
4. Cook until it bubbles slightly.
5. Pour the cooked brown sugar milk into the ginger juice while it is hot.
6. Cover the lid and let it sit for 15 minutes.
7. To warm the palace and nourish the skin, just mix brown sugar ginger with milk! Super tender and smooth!
5. Brown sugar glutinous rose dumplings
1. Add rose petals + tapioca flour to boiling water, stir into floc, and knead into dough.
2. Shape into small glutinous rice balls.
3. Boil the water into the pot and cook.
4. Remove from cold water and set aside.
5. Open the water in the pot, add the wolfberry, and add the red dates, brown sugar, and ginger tea bags.
6. Add the fermented rice wine.
7. Pour in the rose meatballs and stir evenly.
8. Pour into a bowl.
6. Osmanthus stuffed small balls
1. Heat the glutinous rice flour and knead it into a ball.
2. Slice red dates and add water to boil.
3. Add the meatballs and cook.
4. Add fermented rice wine.
5. Add wolfberry.
6. Sprinkle with dried osmanthus.