Materials:
300 grams of glutinous rice flour, 45 grams of corn starch, 80 grams of milk powder, 60 grams of sugar, 30 grams of corn oil (butter), 300 grams of water, 1 bag of red bean paste (mung bean paste filling), coconut (or cooked glutinous rice flour) appropriate amount.
Methods:
(1) Weigh the glutinous rice flour, corn starch, milk powder and sugar according to grams and mix them in a container.
(2) Mix 30g of oil and 300g of water, and pour it into the mixed glutinous rice flour while stirring, until it becomes a paste as shown on the right.
(3) Strain the paste through a colander to remove the particles and set aside.
(4) Add cold water to the pot and steam the dough over high heat for 20 minutes. The right side is a picture of the steamed dough.
(5) After the cooked dough cools (not hot), put on disposable gloves, pull down about 30 grams of dough, press the dough into a thin cake, squeeze the red bean paste or green bean paste filling onto the cake, then close the bottom, and shape it into a round shape, and then wrap the mochi cake in coconut or fried glutinous rice flour.
(6) cooked glutinous rice flour production: put the glutinous rice flour into the pot, stirring constantly over low heat for a while, fried can be.
2, brown sugar sticky rice cake.
Materials:
300 grams of glutinous rice flour, 30 grams of brown sugar, a little salt.
How to do:
(1) Pour the glutinous rice flour into a larger container.
(2) A pinch of salt is added to act as a flavor contrast.
(3) Slowly pour in boiling water and stir with chopsticks.
(4) Stir into a flocculent shape, and when the temperature drops a bit knead the dough with your hands to form a smooth dough.
(5) Roll out the dough into a long strip and divide it into 12 equal parts.
(6) Roll out again.
(7) Press it with the palm of your hand to form a cake, as thick or thin as you like.
(8) Heat oil in a pan.
(9) Add the glutinous rice cakes and fry over medium-low heat until golden brown on both sides.
(10) If there is no more oil in the pan, put in some more oil and try to fry until there is a hard shell, it will be more fragrant.
(11) Add brown sugar to the pan.
(12) Melt it with hot water.
(13) Pour into the pot.
(14) Cover and simmer over medium-low heat until soft leaving a little broth.
3, soybean flour mochi.
Materials:
125 grams of water-ground glutinous rice flour, 215 grams of water, 155 grams of young sugar, 80 grams of soybeans, 230 grams of young sugar.
Methods:
(1) Wash the soybeans and stir-fry them in a pot.
(2) Golden brown out of the pan.
(3) the cooking machine grinding and sugar into powder, it is best to sieve the taste better.
(4) container with water sugar glutinous rice flour stirred evenly into a paste covered with plastic wrap, on the pot steaming 20 minutes.
(5) steamed.
(6) loaded into a laminating bag, the tip of the tip to cut a small opening to squeeze out the dough evenly wrapped in soybean flour.