The oven version of glutinous rice cakes is easy to operate, soft and glutinous and super delicious. It can also be steamed in a steamer using the traditional method. I prefer a baking pan with a thin layer on a large baking pan. It will be ready in more than ten minutes. You must use a non-stick gold pan to bake it. If you use the baking pan that comes with the oven, be sure to brush it with oil. Never put oiled paper on it, otherwise it will make you cry when baked.

Ingredients

260 grams of glutinous rice flour

100 grams of corn starch

550 grams of water (or milk)

120 grams of fine sugar

50 grams of condensed milk

Adequate amount of bean paste (filling)

Grated coconut ( Surface) Appropriate amount

Sesame and peanut chips (surface) Appropriate amount

Procedure steps

1. Pour water, fine sugar, corn oil, and condensed milk into a large bowl inside.

2. Use a manual egg beater to mix evenly.

3. Then add glutinous rice flour and cornstarch. Remember to put the glutinous rice flour first, and then put the cornstarch on top of the glutinous rice flour. Because cornstarch easily clumps when exposed to water, the flour used here can be omitted. Sifted.

4. Mix everything evenly with a manual egg beater until smooth and without particles.

5. It is recommended that you use a non-stick gold pan to bake. I used to use a non-stick gold pan to bake bread. Today, the gold pan is used to bake bread in a large oven, so I use 40 I baked it in a small 1-liter oven. I brushed the sides and bottom of the baking pan that came with it with oil, and then poured the prepared batter into the baking pan.

6. Bake in the middle layer of the preheated oven at 150~160 degrees for 20 minutes. If it is a 4- or 5-layer oven, you can place the middle and lower layers and bake until big bubbles appear on the surface. It means it's cooked. Don't heat it up too high. It's okay if there's a little bit of white on the surface. Once it's out of the oven, mix it all together with a spatula while it's still hot.

7. After taking it out of the oven, mix it roughly with a spatula, and then wait for it to cool. Just cool it down until it's a little bit less hot to the touch. Don't put it completely in the cold. You can operate it when it's a little bit hot but not very hot.

8. I made two flavors, one with coconut on the surface, and one with crushed peanuts and sesame on the surface. The crushed peanuts and sesame are the traditional way of eating in the Chaoshan area here, peanuts and The sesame seeds are roasted, then crushed with a food processor and added with either fine sugar or brown sugar. Stir it and it will be delicious when chewed in your mouth.

9. Remember to wear gloves when operating. Then spread out a small piece and wrap it with bean paste filling. Knead it roughly like you usually do when making buns. Fill it with bean paste, mango, purple potato, or sweet potato, depending on your personal preference.

10. After wrapping, sprinkle coconut on the surface.

11. This one is made with crushed sesame seeds, peanuts, and fine sugar.

12. Soft and glutinous, the traditional flavor is super delicious.

13. The beautiful April day in the world, the most beautiful season of the year, lose weight while eating, only love and food cannot be let down.

Tips

As mentioned before, it is best to use a non-stick gold pan for baking. The black pan that comes with it must be brushed with oil.

You can choose the filling you like, and adjust the temperature according to your own oven, so don’t get overheated