Pour all the ingredients (including oil and sugar) together, add water and mix into a paste without particles. There will be no oil slick on the surface of the mixed batter, and all the oil should be mixed in! The prepared batter is thinner than the batter, because it can flow down quickly when the eggbeater is lifted. ) Not too thick.
The picture shows the state of the batter after stirring. If you lift the eggbeater, it will flow down quickly. If you lift it with your fingers, you can hang it thinly on your fingers, which is redundant. The batter will flow down soon, just? good
Pour the prepared batter into a plate and steam in a steamer until the batter is completely cooked! (The time depends on the amount of batter) You can stick chopsticks into the batter. When you take out chopsticks, they are clean, which means they are cooked. Remember to poke it!
Put the steamed glutinous rice paste into the pot while it is hot, and rub the glutinous rice with a rolling pin until the glutinous rice is rolled into a smooth state with a rolling pin!
Mash the glutinous rice by yourself ~ until it becomes a ball and the rolling pin is smooth ~
This is a short video of my mother pounding glutinous rice with a rolling pin. That's what she did!
Cooked glutinous rice can be wrapped. When wrapping, grab a piece of glutinous rice. Squeeze by hand. Be sure to wear disposable gloves when wrapping, otherwise it will be particularly sticky. Because of the large amount of water, it will not be hard).
Put 2 spoonfuls of stuffing on it and you can wrap it. Roll it in coconut milk and take it out!
It is convenient to wrap coconuts with two spoons.
The prepared glutinous rice paste can be sealed at room temperature or stored in refrigerator, and it is not easy to harden. Remember to keep it sealed!
Chubby, snow-white glutinous rice paste
Take a bite. The sugar hasn't melted yet, but it's also delicious. It's really delicious when the sugar melts!