Ingredients 300g short-grain white glutinous rice, 475ml water, 150g sugar, or as much as you like, 2 mangoes, peeled, cored and sliced, and 1 can (280g) of creamy coconut milk (optional)
Methods 1. Put the rice and water into a saucepan, set it over the heat and bring to the boil, then cover and reduce the heat to low. Cook for 15 to 20 minutes, until the water is completely absorbed.
2. Add your desired amount of sugar to the hot rice and mix. Divide the rice into 4 bowls. Spread mango slices over each bowl of rice and pour some creamy coconut sauce over the sliced mango rice to finish.
Glutinous rice with eight treasures
IngredientsGlutinous rice 300g, sugar 2 tablespoons, butter 1 tablespoon, salad oil 1/2 teaspoon, red bean paste 200g, roasted walnuts 20g, 5 dates, roasted pumpkin seed kernel 3g, roasted peanut rice 3g, sugar water orange petals 10 petals, peeled pineapple 1 slice, purified water 450 ml
Methods 1.Wash the glutinous rice, put it in cold water and soak for 50 minutes. Soak the rice in cold water for 50 minutes, drain, place in a rice cooker, add 450 ml purified water and cook the rice according to the rice cooker instructions to make sticky rice. Spoon into a large bowl and leave to cool for 2 minutes, then add the sugar and butter and mix well.
2. Wash red dates, soak in warm water for 30 minutes, remove pits and cut in half. Chop roasted pumpkin seeds, peanuts and walnuts finely. Mix the chopped walnuts into the red bean paste.
3. Wipe the inside of an 18-cm diameter shallow bowl with salad oil to prevent sticking. Place the pineapple slices in the center of the bottom of the bowl, and put the crushed peanuts and melon seeds in the empty space in the center of the pineapple slices. Place the dates and candied orange petals on the bottom of the bowl in a radial pattern with the pineapple in the center. Put 1/2 amount of glutinous rice and spread evenly; then spread walnut bean paste puree evenly; then spread another 1/2 amount of glutinous rice flat in the bowl, fill to the top and flatten. Add enough water to the steamer, place the bowl on the steamer grid, cover the pot, and steam over medium-high heat for about 25 minutes to allow the sugar and oil and other flavors to seep into the rice.
4. After steaming, carefully remove the bowl and let it cool for 5 minutes; use a knife to separate the sticky rice from the sides of the bowl; take a 22-cm-diameter plate and place the bowl upside down on the plate, so that the sticky rice is complete and poured out onto a plate.
Aromatic glutinous rice
Materials 150 grams of glutinous rice, 50 grams of black rice, jujubes, raisins, bicarbonate of fruit, corn, bean paste, sugar, each appropriate amount
Practice
1, glutinous rice, black rice, washed the day before, soak overnight, the next morning, boiled, do not have too much water, slightly more than the rice, a little bit good.
2, cooked glutinous rice while hot, mixed with sugar (cooked lard can be put into a spoon), mix well and let cool
3, jujubes, raisins washed, piquant fruit, corn peeled kernels, take a dry small bowl, the bowl brushed with a layer of oil, the dried fruits on the bottom of the bowl, set out the pattern of their own liking
4, in the dried fruits, a layer of rice, and put a suitable amount of bean paste, and then Then put a layer of rice
5, the glutinous rice pressure flat, and finally put some dried fruit around
6, on the cage steaming for half an hour, will be a small bowl inverted on a plate, remove the small bowl can be.
Reunion of eight treasures rice
Materials red dates, peanuts, red beans, black beans, raisins, melon seeds, bacon, lotus seeds, glutinous rice
Practice 1. peanuts, lotus seeds, red beans, black beans first clean, put in the refrigerator to soak for two hours; and then wrapped in gauze and tied up tightly, put the pressure cooker steamed for 10 minutes. Glutinous rice put in the refrigerator soak overnight, drain the water, steamed and spare;
2. bacon cut off the outer skin layer, cut into cubes, and steamed glutinous rice mix well. Use a suitable size bowl, inside a layer of plastic wrap, the mix of glutinous rice into the bowl and compacted and then buckle out;
3. Steam the decorative material pad in the bottom of the bowl, arranged into a certain shape, and then put the glutinous rice, compacted, and it is done. When you eat it, steam it again, buckle it on the plate, and it becomes a beautiful eight treasures of rice.
4. Eat with a thin layer of bran syrup, it is more authentic.
Honey Eight Treasures Rice
Materials round grain glutinous rice 500 grams, 10 honey dates, 20 grams of wolfberries, raisins, black rice moderate
Practice 1. Glutinous rice soaked overnight, take a round bowl, the inner wall coated with a layer of cooking oil, so as not to stick to the bowl. According to their own preferences to set out a beautiful shape, glutinous rice dry water control and spread evenly, then lay a layer of black rice, and finally lay a layer of glutinous rice, not too full. Then drizzle a little water.
2. Pressure cooker after rushing to the gas key logging 20 minutes, natural gas, take a plate buckle in the bowl, flip, the key in the top of the bowl removed, a complete eight treasures of rice is presented in front of you!
Osmanthus Eight Treasures Rice
Materials a 1 cup black glutinous rice, 1/2 cup white glutinous rice, 1/3 cup granulated sugar, b 1 red date, a few white raisins, a few various types of sweet peas, 1 tbsp granulated sugar, 1 tsp osmanthus sauce, 100 cc water, 1 tsp cornstarch, 1 tbsp water
Methods 1. Seasoning b to mix into the water of the cornstarch; soak the black glutinous rice in water for 8 hours, soak the white glutinous rice for 4 hours. Soak the black glutinous rice for 8 hours and the white glutinous rice for 4 hours.
2. Steam the black glutinous rice and white glutinous rice from recipe 1 in an electric skillet, then mix in the sugar while it's still hot.
3. Arrange ingredient b in the bottom of a hollow mold according to your preference, then fill the mold with the glutinous rice from recipe 2 and smooth it out.
4. Pour about 1/2 pot of water into a Chinese pot, bring to a boil, and steam for 5 minutes.
5. In a separate pot, add 100cc of water and 1 tbsp of sugar and bring to a rolling boil. Thicken the sauce with cornstarch water, add the osmanthus sauce, and pour over the sticky rice in recipe 4.