material

Coconut sauce 30g

Butter 5g

450 grams of milk

5ml vanilla extract

Salt 3g

4 eggs

320g glutinous rice flour

Sugar150g

Appropriate amount of jujube slices

8-inch solid bottom round die

Practice of oven rice cake

Apply butter to the inner wall of the mold with a brush for later use.

Put the coconut milk in the oven and bake it lightly until brown, about 5 minutes. Put it aside.

Beat the eggs, add fine sugar and stir until the sugar dissolves;

Add glutinous rice flour and stir until it is semi-dry powder, then pour in 150g milk and stir until it is smooth and particle-free;

Pour in the remaining 300g milk and stir well;

Finally, vanilla extract and salt are added and stirred evenly;

Pour the batter into the baking tray and bake in the oven at 180℃ for 25 minutes;

Take out the baking tray, sprinkle coconut on the surface, then sprinkle a proper amount of chopped red dates, and gently press them into the batter with a spoon (in order to prevent the red dates from baking too dry and affecting the taste);

Put it in the oven again and bake at 180 degrees for 25-30 minutes, with enough noodles;

Take it out and let it cool a little.