250 grams of glutinous rice; Dried mango, dried longan, raisins and cranberries are suitable; Jujube, cashew nuts, cooked peanuts and black sesame seeds are suitable.
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1. Soak the glutinous rice in clear water for at least three hours, and the amount of rice can be adjusted according to the number of people.
2. Put the soaked glutinous rice into a steamer and pile it up. Rub your eyes a few times and steam for half an hour.
3. In the process of steaming, open the lid and pour boiling water twice, one and a half bowls at a time, and it's time to steam.
4. Prepare your favorite nuts and preserved fruits, and eat whatever you like.
5. Take a suitable small pot with good thermal conductivity, coat it with salad oil, and put in dried red dates first.
6. Add the steamed rice and gently compact it.
7. Put a layer of preserved fruit and cover it with rice, and my dried mango will be torn into small pieces.
8. Spread another layer of rice, compact it gently, leave no gaps, and water it gently.
9. Put it in the pot and steam for 20 minutes, that is, let the rice and fruit mix.
10. Steam it, take it out, then cover the plate, turn it up and down, turn it upside down, and then remove the small pot.
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Babao glutinous rice
200 grams of glutinous rice; 50 grams of sugar;
Ginkgo fruit, hawthorn cake, raisins, candied dates;
Appropriate amount of water starch.
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1. Soak glutinous rice for more than 4 hours and drain. 2. Soak the steamer cloth to squeeze out the water, spread the glutinous rice evenly on it and steam for about 20 minutes. 3. Take out the steamed glutinous rice and add sugar (lard will taste better at this time, but I didn't add it for health) and mix well. 4. Take a big bowl and arrange the fruits on it. 5. Spread a layer of glutinous rice and a layer of fruit. Spread the remaining glutinous rice in the bowl and flatten it. 6, on the steamer, steam for 30 minutes, take out the rice bowl, and buckle it in the plate while it is hot. 7. Put ginkgo nuts around, set fire to the pot, hook the water starch, put some sugar in the water starch according to your own taste, and pour it on the eight-treasure rice.
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Coconut milk eight-treasure rice
20g of red bean, mung bean and coix seed;
20g of sorghum rice, 20g of black rice and 20g of medlar;
200 grams of glutinous rice; 6 red dates;
50 grams of raisins; 50 ml of coconut milk;
Milk 100 ml; 50 ml condensed milk;
30 grams of honey; Three strawberries.
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1. Prepare the ingredients and soak the whole grains: red beans, mung beans, coix seed, black rice and sorghum rice at least 4 hours in advance, and soak glutinous rice alone for 4 hours. Wash raisins, medlar and red dates. Coconut milk and milk for later use. 2. Put the grain into the rice cooker. 3. Add glutinous rice, raisins, medlar and red dates. 4.50ml coconut milk is mixed with 50ml milk. 5. Stir coconut milk and milk evenly. 6. Pour the coconut milk into the pot, add 50 ml of milk, and mix all the ingredients evenly. Add some water, and the water for steaming rice will be enough. Choose brown rice steamed rice and it will be steamed in about 50 minutes. 7. The glutinous rice is steamed and smells like coconut milk. Serve a bowl of rice and compact it. 8. Babao rice can be eaten directly, and friends who like it can order condensed milk and honey. I prefer to eat like this. 9. Turn the five-grain rice upside down and put it on the plate. Sprinkle some sweet condensed milk. 10. Add some honey. Some strawberries. 1 1. pour some condensed milk on it, it will taste better!
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Double jujube and bean paste eight-treasure rice
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600 grams of glutinous rice; Jujube (fresh)18;
12 candied dates; 27 medlar; Sugar100g; White oil100g; Appropriate amount of bean paste.
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1. Preparation: Wash glutinous rice and soak it overnight; Wash-free boiled dates, candied dates, medlar, white sugar, white oil and red bean paste stuffing.
2. Fill the pot with water, put it in a steamer, spread gauze, pour glutinous rice and steam for 25 minutes (you can pour a bowl of hot water in the middle to make the glutinous rice not too hard). 3. When the glutinous rice is steamed, the red dates are cut in half to remove the core, the candied dates are fished out and cut into thin strips, and the medlar is washed and drained. 4. Melt the white oil in the pot and turn off the fire. 5. Pour the steamed glutinous rice while it is hot and stir quickly. 6. Immediately after adding sugar, stir quickly to taste (the feeding can be according to your own taste). 7. Put a piece of plastic wrap on a clean plate. Add the glutinous rice while it is hot, and add the bean paste. 8. Wrap the glutinous rice into a hemisphere, put it into your favorite pattern with medlar, red dates and candied dates, wrap it with plastic wrap, and soon a beautiful eight-treasure rice will be ready and frozen in the refrigerator. Take off the plastic wrap when eating and microwave for 5 minutes.
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Babao fragrant rice
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400g glutinous rice; Walnut (fresh) 25g；; 25g of lotus seeds and 25g of jujube (fresh); 25g raisin and 25g coix seed; Sugar100g; ; Peony bark 25g.
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1. Longan, raisins, glutinous rice, red dates, coix seed, lotus seeds, peony bark and walnut kernel.
2. Wash Coix lachryma-jobi seeds first, put them in a dish and soak them in 100g water. 3. Wash the lotus seeds and soak them in clear water 10 minute. 4. Wash the glutinous rice. 5. Coix seed and lotus seed are steamed with high fire until they bloom. 6. Put the glutinous rice into a porcelain bowl, add sugar and water, and stir well. Steam over high fire until cooked, and then take it out. 7. Take out the steamed glutinous rice. 8. Stir well and break up. 9. Wash and drain the coix seed after it comes out of the cage. 10. The steamed lotus seeds are also drained. 1 1. Wash red dates, remove cores and cut into small pieces. 12. Wash raisins, cut peony bark into small pieces, and cut longan meat into 0.3 cm square particles. 13. Brush the bowl with oil first, and spread the red dates, lotus seeds, raisins, longan slices and peony bark at the bottom of the bowl. 14. Spread a layer of coix seed evenly. 15. Put half steamed glutinous rice into a bowl. 16. flatten with a spoon. 17. Sprinkle the remaining lotus seeds. 18. Add walnuts. 19. Add the other half of glutinous rice, compact it with a spoon and put it in a steamer. 20. Steam for another half an hour and take it out. 2 1. Put it on the plate.