1. The donkey rolling in glutinous rice flour.
Ingredients:
Appropriate amount of glutinous rice flour, appropriate amount of soybean noodles, appropriate amount of red bean paste, appropriate amount of warm water.
Method:
(1) Pour the glutinous rice flour into the container and add an appropriate amount of warm water.
(2) Knead into a smooth and greasy dough.
(3) Apply a layer of sesame oil on the bottom of the plate, place the noodles on the plate, and wrap it with plastic wrap.
(4) Steam in the pot for about 20 minutes. Turn on high heat for the first 5 to 10 minutes, then reduce to low heat.
(5) Pour the soybean noodles into the pot and stir-fry until golden brown.
(6) After the noodles are steamed, take them out, wrap them in a lightly oiled plastic wrap and roll them into pieces.
(7) Cut off the corners and spread the red bean paste evenly on it.
(8) Roll it from one end into a roll.
(9) Sprinkle soybean noodles evenly on the outermost layer.
2. Rice dumplings.
Prepare ingredients: 100 grams of glutinous rice flour, 1 bowl of fermented rice, appropriate amount of wolfberry, and appropriate amount of sugar.
Method:
Slowly pour an appropriate amount of warm water into the glutinous rice flour, and then knead it into a dough of moderate hardness. Roll the glutinous rice dough into small balls of even size, pour an appropriate amount of water into the pot and bring to a boil, then put the balls into the pot and cook until they float. Put the wolfberries into the pot. Put the rice wine and sugar into the pot, bring to a boil again and then turn off the heat. Serve it out and get started.
3. Sweet potato cake.
Ingredients:
1 sweet potato/150g glutinous rice flour, appropriate amount of oil/appropriate amount of salt/appropriate amount of sesame seeds.
Method:
(1) Peel and cut the sweet potatoes into pieces, steam them, mash them into puree, add glutinous rice flour and a little bit of edible salt, mix well, and knead into a smooth dough.
(2) Take a small piece of dough, roll it into a ball, and flatten it.
(3) Sprinkle black sesame seeds and press lightly to make green sweet potato pancakes.
(4) Heat oil in a pan. After the oil is hot, add the raw sweet potato cakes and fry over low heat until the edges are slightly golden. Flip to the other side and fry until golden brown.
4. Red dates and glutinous rice cakes.
Ingredients:
1000 grams of glutinous rice flour, 500 grams of red dates, appropriate amount of water and appropriate amount of sugar.
Method:
(1) Pour enough glutinous rice flour into a basin, add an appropriate amount of sugar, and heat water at the same time. It is advisable to leave it until it is not hot to your hands.
(2) Pour water into the glutinous rice flour in batches, and stir quickly with chopsticks to make the glutinous rice flour gradually clump together and no dry powder can be seen, then cover with plastic wrap and leave for about 20 minutes.
(3) Take an appropriate amount of red dates and clean them.
(4) Use both hands to knead the well-cooled glutinous rice flour into large uniform particles.
(5) Place a layer of wet gauze on the steamer and place a layer of red dates evenly. Sprinkle another layer of glutinous rice flour on the red dates to completely cover the red dates.
(6) After covering with glutinous rice flour, spread a layer of red dates again, cover the pot and steam for about 15 minutes.
(7) After the time is up, sprinkle another layer of glutinous rice flour on the red dates, one layer of dates and one layer of glutinous rice, one to four layers (you can continue to increase according to preference) and continue to steam for 10 minutes or so.
(8) Apply a thin layer of oil on a flat plate, place the steamed rice cake upside down in the flat plate, dip it in a little cold water and pat it to make it easier to take off the rice cake.
(9) Cover the surface of the rice cake with a layer of plastic wrap and pat it into shape while it is hot to make the surface of the rice cake more delicate, smooth and compact.
(10) After forming, remove the plastic wrap, cool completely, then cut into strips or blocks and refrigerate. Steam and heat again or fry before eating.
5. Sesame balls.
Ingredients:
100g white sesame seeds, 500g glutinous rice flour, 100g white sugar, 200g red bean paste, 10g baking powder, 200ml water, cooking oil.
Method:
(1) Dissolve the white sugar in water, then add 50ml oil, baking powder and glutinous rice flour, stir evenly, and knead it into glutinous rice noodles by hand (take the dough It shall not stick to your hands).
(2) Divide the mixed glutinous rice noodles into 10 equal portions and press them into small cakes. Divide the bean paste filling into 10 equal portions, wrap each of the bean paste fillings with glutinous rice flour pancakes, and form into balls.
(3) Dip the outside of each ball with white sesame seeds (or black sesame seeds).
(4) Heat the oil in the fryer over medium heat. When it is 60% hot, put the sesame balls in, turn off the heat immediately, and fry for about 3 minutes. During this time, be careful to keep pushing ( (so that the sesame balls are heated evenly), wait until the sesame balls gradually expand, the filling is cooked through, and the outside is golden, then remove the oil from the pan and put it on a plate.
6. Snow Mei Niang.
Ingredients:
100g glutinous rice flour/30g corn starch/180g milk, 10g butter/appropriate amount of diced mango/appropriate amount of diced strawberries, 100g light cream/10g powdered sugar/40g white sugar.
Method:
(1) Sift the glutinous rice flour, corn flour and white sugar into a container and stir evenly.
(2) Add 180g of milk, stir evenly, and then steam in hot water for about 15 minutes.
(3) Add melted butter to the steamed glutinous rice dough and knead it into a smooth dough.
(4) Dice mango and strawberry (you can add any fresh fruit you like here).
(5) Add light cream to powdered sugar and beat until ready for decoration.
(6) Divide the glutinous rice dough into 10 equal portions, roll one portion into thin slices with a rolling pin (wrap the rolling pin with a layer of plastic wrap so it won’t stick when rolling), and squeeze a layer of cream onto it , put a few diced mangoes, and squeeze a layer of cream. To prevent sticky hands during operation, you can sprinkle some cooked cake powder on the chopping board and hands.
(7) Adding strawberries is also the same step. Finally, wrap the dough like a bun, and then gently roll it into a round shape. The white and plump Snow Meiniang is completed. It will taste better after being refrigerated. oh.
7. Mango glutinous rice cake.
Ingredients:
Glutinous rice flour 120g corn starch 30g milk 100g coconut milk 100g caster sugar 50g butter 15g shredded coconut.
Method:
(1) Mix glutinous rice flour, corn starch and caster sugar;
(2) Pour in milk and coconut milk and use a whisk Beat until there are no particles;
(3) Melt the butter with insulated water, pour it into the milk batter, and stir evenly;
(4) Place it in a heat-resistant container and cover it Put the plastic wrap in the microwave oven and heat it on medium heat for 3 minutes;
(5) After the program is completed, take it out. Stir evenly with chopsticks, take it out and put it into a clean container, cover it with plastic wrap and let it cool;
(6) Cut the mango into cubes, divide the dough into small portions, and knead it into a smooth dough;
(7) Flatten it, wrap it in the pre-cut mango cubes, wrap it up, and pinch it tightly;
(8) Put the glutinous rice into the shredded coconut, roll it around, and press it slightly with your hands Just be real.
8. Don’t throw away sugar.
Ingredients:
Appropriate amount of glutinous rice flour (depend on how much you want to make), cooked peanuts, honey.
Method:
(1) First add water to the glutinous rice flour and stir it with chopsticks.
(2) Then knead the dough into a medium-soft dough, knead it long, cut it into small pieces, and then knead it into glutinous rice dumplings.
(3) Pour water into the pot, heat it up and put in the glutinous rice dumplings. After cooking, take them out and put them on a plate for later use.
(4) Pour honey on top of the glutinous rice dumplings.
(5) Put the peanuts into the bag and smash them into pieces.
(6) Sprinkle the crushed peanuts onto the glutinous rice dumplings, and the delicious sugar is ready.