It's my pleasure to answer your question. There are many soft waxy cakes. Many places have local soft waxy cakes, such as Henan pea cake, Beijing snowballing, Guangdong radish cake, taro cake, rice cake, etc. Soft waxy cakes taste good, and I like them very much. I have eaten many kinds of soft waxy cakes.

Tian Ai Huang uses glutinous rice flour, sticky rice flour and chopped and cooked Tian Ai as dough skin, wraps the stuffing made of shredded coconut and peanuts, rubs it into a round shape smaller than a fist, sticks lotus leaves on one side, and puts it in a pot for steaming. The crust is soft and sticky, with the fragrance of Tian Ai, sweet and delicious.

pumpkin pie: cut the pumpkin into pieces and steam it in a pot to soften it, then take it out and press it into pumpkin paste with a spoon, and mix it with glutinous rice flour and appropriate amount of white sugar to make a fist-sized oblate dough, and then steam it in a pot to eat it. It tastes soft and waxy, and the pumpkin has a strong fragrance. It can also be fried after steaming to make it more fragrant.

Fried Dumpling

is a snack made by kneading glutinous rice flour balls with water and sugar, wrapping coconut shreds or crushed fried peanuts as stuffing, rolling into a ball shape, dipping sesame seeds in it, and frying in an oil pan until it is golden. It tastes sweet, soft and sticky, representing the sweetness of reunion.

A dustpan cooker is a rice cake steamed with rice paste, so it has the word "dustpan" in its name, and it is a local specialty food in Zhanjiang and Maoming, Guangdong. The taste is soft and glutinous, and it is smooth and enjoyable with special sauce or garlic sauce.

northeast cake, soft and glutinous, is especially delicious.

There are usually two kinds, sweetness and fragrance. Sweetness means seasoning with white sugar and medlar. Flavor is seasoning with bean flour and a small amount of sugar.

two kinds of cakes with the same raw materials have different tastes.

some of them are filled with red bean stuffing, which is matched with brown sugar stuffing and jujube. They are soft and sweet, and are especially liked by old people and children.

But glutinous rice is acidic. For people with bad stomach, you must eat it in moderation and never be greedy!

hello! I'm glad to answer this question. Soft and sweet cakes include snowballing usury, glutinous rice paste, clear fruit, etc. Let me introduce their making methods:

Prepare materials for snowballing usury, 25g glutinous rice flour, 15g red bean paste, 2g yellow bean and 3g vegetable oil. First, put yellow bean into a baking tray, bake it at a high temperature of 18 degrees for 2 minutes, and set it aside for later use.

Start mixing glutinous rice flour. Add cold water to glutinous rice flour until it sticks to your hands. Brush the plate with oil, put the glutinous rice noodles on it, and steam for 2 minutes with high fire.

spread the bottom on the chopping board with baked yellow bean, put the steamed glutinous rice noodles on the chopping board and roll them thin with a rolling pin. Roll the bean paste into a stick shape and put it on the rolled glutinous rice noodles, and wrap the bean paste and stick it together.

cut into 5cm, about two pieces with a knife. Sprinkle yellow bean on the dough, and then the plate is finished.

two glutinous rice paste: soak glutinous rice overnight, steam it into glutinous rice, crush black sesame seeds with a rolling pin, and add sugar to mix.

beat the steamed glutinous rice with a rolling pin, rub it into a ball, and stick sesame sugar on it.

if you want to fry it, you can fry it in a pan.

You can also peel the mango and cut it into small puddings with uniform size. Beat the steamed glutinous rice with a rolling pin, knead it into balls, moisten your hands with water, flatten the balls, wrap them in mango pudding, knead them, and roll them in a dish full of shredded coconut, and the glutinous rice paste with the flavor of coconut and mango pudding will be ready.

stir-fry sesame seeds, add sugar and mix well to make stuffing. Wash fresh wormwood leaves and put them into a cooking machine, add water into them, beat them into juice, pour the juice into glutinous rice flour and make dough.

roll into dough. Wrap the stuffing with dough to make clear fruit. Put the clear fruit into the steamer and take it out in 15 minutes.

These small cakes are unique in flavor, soft and sweet. You can make them yourself if you like. I hope my sharing can help you!

Hello, I'm Sister Xia, and I'm glad to answer this question. My children prefer to eat the soft glutinous cakes, which are especially suitable for the elderly and children! Soft waxy cakes full of flavor

waxy yam and small stubborn purple potato

purple+white

Ingredients preparation:

Yam purple potato cake

Making method:

1. Prepare a small purple potato and a small bar of yam

2. Then scrape off their skins ~

3. Chop it. Poke a poke to judge that chopsticks can be easily poked down, which means they are ripe and can be pressed more easily later.)

4. Separate purple potato pieces and yam pieces and put them in two bowls

5. Press them into mud with the bottom of a spoon or a rolling pin

(add appropriate amount of sugar and honey respectively during pressing).

6 .. After you get two bowls of sweet yam paste and purple potato paste, you can freely put them into the mold for molding ~

(You can sprinkle some cooked glutinous rice flour in the mold to help perfect demoulding)

In this way, our soft glutinous purple potato yam cake is ready. Both yam and purple potato are relatively low-calorie foods and easy to digest.

I'd like to share with you the sweet potato and coconut balls just made last night. The method is simple, delicious and delicious, and the taste is special. Friends who like it can try it!

Here's how to share with you:

Preparation materials: sweet potato, glutinous rice, white sugar, 1 egg, and shredded coconut

1. Slice the sweet potato and steam it on the pot for 2 minutes;

second, add white sugar into sweet potato and mash it;

thirdly, add a proper amount of glutinous rice flour and knead it into dough;

fourthly, divide the dough into several portions and knead them into small balls;

5. Beat the eggs into a bowl, and pour the coconut milk and shredded coconut into the bowl;

6. Dip the sweet potato and shredded coconut balls in the egg liquid and roll them in the shredded coconut;

seven, steam on the pot for ten minutes.

I believe most people have no resistance to soft, delicate and beautiful cakes. After all, they taste great when eaten in their mouths. Whether the elderly miss their children or adults, they all like to eat soft and waxy cakes. What soft and waxy cakes have you eaten?

There are actually many small cakes with soft and waxy taste. The cakes sold in the pastry shop are exquisite and beautiful, but I don't like to eat the soft glutinous cakes I bought. Because the taste is too sweet, it is easy to get tired, and children and the elderly can't eat more, so I like to make my own soft glutinous cakes, and I can make them according to my own taste, and the ingredients I add can also be my favorite. The key is that its practice is also very simple, and its own production is relatively affordable, and the elderly and children can eat it. One of my favorite soft glutinous cakes recently is crystal purple sweet potato cake. This crystal purple sweet potato cake looks very nice, round and round, soft and glutinous, and its appearance is crystal clear. It looks even better with the dreamy purple color of purple sweet potato.

This soft, waxy pastry not only looks good, but also tastes very good. This pastry is not only soft and waxy, but also very Q-elastic, which is super enjoyable to eat. All the children in my family like it very much. I'll share the specific methods with you.

crystal purple potato cake.

ingredients: purple potato, condensed milk, sugar and sago.

1. Clean and peel the purple potato, slice and steam it, press it into purple potato paste, then add a spoonful of condensed milk and a little sugar, and stir it evenly for later use.

2. Put the sago into a flour mill and grind it into thin rice flour, then add a spoonful of white sugar to it, and add warm water a few times to knead it into a sago ball.

3. Divide the sago balls into small doses of equal size, take out a small dose, knead it into a flat package, put it on oil paper with the mouth closed down, put it all in a steamer, boil water in the pot, steam it for 2 minutes after boiling, and stew it for 5 minutes.

After steaming in the pan and taking it out, this small cake will become crystal clear, because sago will become transparent after steaming, and it will be very Q-shaped when you pinch it with your hand, which is particularly enjoyable and delicious. But when you make it, you can change the purple potato into your favorite ingredients, such as sweet potato, bean paste, pumpkin and so on. Conclusion.

In addition to the soft and glutinous cakes made of sago, there is also a kind of small cakes made of soft and glutinous rice flour, which tastes great at home and is much more delicious than what you bought. If you want to eat small cakes, you can make them yourself at home. If you like this little cake, you might as well try it. It's simple and tastes good.

Add one of my favorite glutinous cakes:

Brown sugar Baba!

Chongqing hotpot restaurant must have snacks.

This is a food made of glutinous rice, so it tastes waxy.

But it is different from other soft glutinous rice balls: this is a cake made by making glutinous rice into cubes and frying them at high temperature. It tastes crispy outside and waxy inside, with sweet brown sugar and yellow bean.

actually, it's like this. It's greasy when you eat too much. However, after eating the hot pot, one or two pieces were served. The thick brown sugar water with juice was hung outside the crispy glutinous rice cake, and then wrapped in a layer of bean-flavored soybean powder. That taste was really the best in the world.

It can be said that eating chafing dish without brown sugar is an incomplete chafing dish.

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I ate ice cream in summer, thank you for reading.

I'm glad to answer your question. I'm a snack.

the following is my own food sharing.

1. It's a pea cake. Sand-free pea cake is very delicious, soft and sweet. The practice is also very simple, and the peas are cooked. Put it in a cooking machine and break it, put some sugar in it, then stir-fry it on the pot until there is no water, and find a container to dry and eat.

2. The second one is a thousand-layer cake. It is also very delicious and the method is very simple. Put the eggs, sugar and flour into a batter in a pan. Spread it into a crust. Then send some cream. Put in your favorite fruit, layer by layer, and you can make a simple thousand-layer cake.

I ate it myself. A bite of cream puffs, red bean buns and butter cookies. Everything is delicious.

I hope my answer will help you.

Hello, everyone. I'm glad to answer this question. I like to eat these soft and waxy cakes, such as Xuemei Niang, snowballing, green balls, dirty bags, big cakes, and so on. Today, I will talk about Xuemei Niang's practice.

ingredients: 1 grams of milled glutinous rice flour, 3 grams of corn starch, 18 grams of milk, 35 grams of butter, 6 grams of white sugar, appropriate amount of mango and strawberry, appropriate amount of cooked glutinous rice flour and appropriate amount of cream according to your own taste.

Steps:

1. Give it a piece of glutinous rice flour, corn starch and white sugar, mix and stir evenly, then pour in the milk, stir evenly, and make it into a slurry

2. Put the evenly stirred slurry aside and let it stand for ten minutes. If you have that fine sieve at home, you can sift it to make it taste more delicate and smooth. If you don't have a fine sieve at home. You can omit this step

3. Cover the paste with plastic wrap after it has stood still for 1 minutes, and steam it in the pan for 2 minutes

4. Let the steamed glutinous rice milk dough cool, pour in cream, and fully knead it while it is hot

5. You can send it yourself with whipped cream at home, and put it in the refrigerator for refrigeration. If not, you can buy that whipped cream for later use

6. Cut the fruit into pieces. Sprinkle with steamed glutinous rice flour, and divide the steamed rice flour skin into agents with uniform size

8. Take a small piece of steamed rice flour skin, which is covered with glutinous rice flour on your hands, and roll it with a rolling pin, which is almost the same as dumpling skin

9. Put a spoonful of whipped cream on the rice flour skin with one hand, then put in the diced fruit, and spread a layer of cream on it

1. Pinch your mouth tightly

11. Finally, stick a layer of cooked glutinous rice flour and put it in the refrigerator for better taste. I have eaten soft glutinous cakes, including: Beijing Lvgun, Qingtuan, Gordon Euryale seed cake, bamboo leaf cake, and white rice cake that my mother often makes.

Here are a few kinds of soft glutinous cakes:

1. Beijing snowballing usury

Now this kind of cakes may be sold all over the country, but the first time I ate snowballing usury was when I went to school in Beijing in the Millennium. At that time, snowballing usury was really available in Beijing, and I liked it the first time I ate it. There was a thick layer of yellow bean outside, and it was filled with glutinous rice with sweet bean paste (.

2. There are many green groups in the south. It has always been the Qingming Festival and the season of wormwood everywhere. People use the juice of this grass to mix glutinous rice to make skins, which are wrapped with various delicious fillings, including red bean paste, red jujube paste and peanuts, and now there are many new flavors: pork floss, fruit and so on. The difference between the Youth League and snowballing is that it directly contains a package of stuffing, which will be more greasy to eat.

3. Gordon Euryale Seed Cake

Gordon Euryale Seed Cake is a specialty of Xitang, which is made of chicken's head rice. It was the first time I ate this kind of cake when I was traveling there, and I was very used to it. The emphasis is sweet but not greasy, and it is very rich in taste. It is not easy to buy it in other parts of the country, but now the online e-commerce is developed, and you can buy it through e-commerce in any province and city.

4. Bamboo leaf cake

Bamboo leaf cake is a specialty of Sichuan. The first time I ate bamboo leaf cake, I didn't go to Sichuan to eat it, but I was attracted by online shopping. The yellow rice wrapped in bamboo leaves is in the shape of small squares, which is very cute. Just buy it and steam it in a pot for 5 minutes. It tastes like bamboo leaves and is delicious. I miss eating bamboo leaf cake for the first time with my mother very much.

5. White rice cake

White rice cake is a rice cake made by fermenting glutinous rice and white sugar. There is no added ingredients, only the thick rice flavor and sweet taste of the original materials. Every mother's rice cake should have its own characteristics and taste, which is love for children.