3g of glutinous rice flour, 1g of peanut flour, 3+2g of fine sugar, appropriate amount of clear water and a little oil (for cleaning dishes)
Practice 1. Mix 3g of white sugar and glutinous rice flour evenly, then pour it into clear water and mix it evenly to make glutinous rice slurry
2. Wipe the dishes with a paper towel with a thin layer of oil. Then pour the evenly mixed glutinous rice paste into a pan and steam it in a steamer for 15g minutes, then take it out and let it cool slightly
3. Pour the peanut powder into a non-stick pan and stir-fry it for 5 minutes until it is fragrant, then take it out and add 25g grams of white sugar and mix well for later use
4. Cut the slightly cooled glutinous rice cake into small pieces with scissors and put it in the peanut powder, and wrap it all over it to serve an apple
Material
. Add 3ml boiling water to glutinous rice flour and stir until it is sticky.
2. Take a fresh-keeping bag suitable for microwave oven, brush a layer of oil on the inner wall, put the glutinous rice dough into the fresh-keeping bag, tie the mouth, heat it in a steamer for 5 minutes and take it out.
3. Dip your hands in cold water, press a proper amount of cooked glutinous rice balls into a round skin, take a proper amount of red bean stuffing, wrap a flat fruit into the red bean stuffing, knead it into a ball, then put the red bean paste stuffing on the glutinous rice skin, and wrap it.
4. Roll the wrapped glutinous rice balls on the coconut milk.
materials
taro, sweet potato, glutinous rice flour, milk, white sugar, vegetable oil, shredded coconut or minced coconut
Practice 1. Steamed taro and sweet potato in a pan, and pressed into mud in two large bowls respectively.
2. Add glutinous rice flour to sweet potato paste and knead it into dough. Add milk and sugar to taro paste and mix well to make stuffing.
3. Wrap the skin and stuffing like dumplings, apply a thin layer of oil on the steaming curtain, put the wrapped dumplings on, and steam for 1 minutes on high fire.
4. roll it in shredded coconut or minced coconut while it is hot (it won't stick if it's a little cooler), and let it cool before you can enjoy it.
materials
15g of glutinous rice flour, 2g of milk powder, 3g of sugar, 2ml of milk, 1 mango and appropriate amount of coconut milk
Method 1. Put glutinous rice flour, milk powder and sugar in a large bowl, add milk and stir until there is no granular slurry;
2. Cover the plastic wrap and put it in the microwave oven for 3 minutes, until it becomes transparent. Take it out of the microwave oven and stir it evenly.
3. Take out the mango pulp, which can be cut into pieces or dug into small balls with a ball digger;
4. Put on disposable gloves, put it in the warm glutinous rice flour ball, take a small piece, press it flat, and pinch it around (if it is too sticky, you can put some cold water on your hands);
5. Wrap a piece of mango and knead it round;
6. roll it in the coconut milk and stick the coconut milk on the whole.