1, 3 pieces of dark chocolate, the size of glutinous rice balls, melted with a little boiling water to thicken.
2, glutinous rice flour chocolate paste, about 3 times (you can do it at will, you can start with less)
3. Pour chocolate paste into glutinous rice flour in batches to form dough, which is neither soft nor hard (I have to grasp this by myself, but I think it is very simple, just add less chocolate paste first).
4. After forming a group, divide into small groups, not too big, just the size of table tennis.
5, wrapped in bean paste stuffing, closed, into a ball or a nest.
6. Wrap the washed raisins on the surface (wrap them tightly or they will be steamed off).
7. Steam for 8~ 10 minutes.
Crispy glutinous rice cake
Ingredients: 300 grams of glutinous rice flour, 30 grams of soft sugar, 25 grams of white sugar and proper amount of peanut oil.
Methods: 1. Mix glutinous rice flour and soft sugar evenly, pour appropriate amount of warm water in several times, and stir into thick batter.
2. Pour the prepared batter into a drawer covered with drawer cloth and spread it into a thick cake shape. Steaming with strong fire, taking out, cooling and cutting into thin slices.
3. Pour peanut oil into the wok and heat it to 50%. Add glutinous rice slices and keep pushing with a spoon. When fried to golden brown, remove and drain the oil. Sprinkle sugar while it is hot.
Cantonese snacks: sugar is not dumped.
Material: glutinous rice flour 200g warm water 120g or so (bit by bit until it is suitable); White sesame; Peanut kernel; 30 grams of sugar (without sugar); 20 grams of maltose; Egg (one)
How to make it: (The craft drawing was taken when sticky rice flour was used. The dough is a little dry and should be moist. )
1. Stir-fry white sesame seeds with low heat for later use.
2. Use a special microwave dish for peanuts, put it in microwave fire for one minute, take it out, let it cool, peel it, and crush it in a plastic bag.
3. Break the eggs, add a small amount of sugar and starch, spread them into egg skins in a frying pan, and cut them into filaments.
4. Glutinous rice flour mixed with warm water (I add water in stages, so the amount is not very accurate)
5. Sprinkle dry glutinous rice flour on the plate to prevent sticking, and knead the dough into small balls in sections. Let it dry naturally for 20 minutes, so that it won't be deformed when picked up.
6. Boil the water in the pot and put the meatballs in the pot.
7. Cook until it floats to the surface, which is ok.
8. Open another milk pot, put 30 grams of sliced sugar (which cannot be replaced by white sugar) into 30 grams of water, cook until it bubbles, then add 20 grams of maltose and cook until it melts. Add the pre-cooked dumplings and cook until the syrup is a little dry.
9. Pour out the dumplings and sprinkle with peanuts, egg skins and white sesame seeds. You can eat them, and you'd better eat them while they are hot. Peanuts and white sesame seeds will not be brittle if they are soaked in syrup for a long time.
Cooked glutinous rice is mashed into paste.
Materials:
Glutinous rice flour 300g, peanut flour 100g, fine sugar 30+20g, proper amount of water and a little oil (for washing dishes).
Exercise:
1. Mix 30 grams of white sugar and glutinous rice flour evenly, then pour in a little water and stir evenly to make glutinous rice slurry.
2. Wipe the plate with a thin layer of oil with a paper towel, then pour the prepared glutinous rice slurry into the plate, steam it on a steamer for 15 minutes, and then take it out to cool slightly.
3. Pour the peanut powder into a non-stick pan and stir-fry for 5 minutes with low fire until fragrant, then take it out and add 20 grams of sugar and mix well for later use.
4. Cut the slightly cool glutinous rice cake into small pieces with scissors and put it into peanut powder. Wrap the whole body with peanut powder and serve.