Material: glutinous rice1000g red bean stuffing 200g water.

Exercise:

After cleaning the round glutinous rice, pour twice as much water into it and soak it overnight for at least four hours.

Spread wet gauze on the steaming tray, pour the soaked glutinous rice into the steaming tray, and steam the glutinous rice with the cooking key.

Steamed glutinous rice is crystal clear, and it tastes delicious when it is empty. I have to steal a lot of food every time I cook Ciba, haha.

After the glutinous rice is steamed, put it in a deep dish while it is hot and mash it with a rolling pin.

With the breaking of glutinous rice particles, it becomes thicker and thicker and will stick to the rolling pin. Don't worry, keep pounding fast and hard until the glutinous rice is completely mashed. In fact, it doesn't need to be too defamatory. A little grainy tastes better. Handmade zanba tastes better with a little graininess.

Put some oil on your palm, grab a handful of glutinous rice paste and squeeze it out of the tiger's mouth.

Put it in the palm of your hand and form a smooth ball.

Put the ball in the palm of your hand and flatten it slightly, then put it on the oiled chopping board, press it thin with the root of your palm, and put red bean paste in the middle.

Wrap it up and form a circle.

Then put it on the chopping board and flatten it slightly.

The traditional glutinous rice Ciba is original and has no stuffing. After frying, add sugar or salt and moldy tofu to taste. This time, I tried to make it with red bean stuffing, which saved the seasoning and made it more convenient and delicious. The method is simple, so I must try.