Reference for homemade snacks made from glutinous rice flour:
1. Crispy glutinous rice cake
Ingredients: glutinous rice flour, soft white sugar, white sugar, peanut oil.
Method:
1. Mix the glutinous rice flour and white sugar evenly, pour in an appropriate amount of warm water in batches, and stir into a thick batter.
2. Pour the mixed batter into a basket covered with drawer cloth, spread it into a thick cake shape and steam it over high heat, then take it out to cool and cut into thin slices.
3. Pour peanut oil into the wok and heat until it is 50% hot. Add the glutinous rice flakes and push them with a spoon. When fried until golden brown, remove and drain the oil. Sprinkle with white sugar while it is still hot.
2. Glutinous rice cake
Ingredients: glutinous rice flour, peanut powder, fine sugar, appropriate amount of water, and a little oil (for wiping the plate).
Method:
1. Mix the sugar and glutinous rice flour evenly, then pour in water little by little and mix thoroughly to make glutinous rice slurry.
2. Use paper towels to wipe a thin layer of oil on the plate, then pour the mixed glutinous rice milk into the plate, put it on a steamer and steam for 20 minutes, then take it out and let it cool.
3. Pour the peanut powder into a non-stick pan and stir-fry over low heat for 5 minutes until fragrant, then remove and add sugar, mix well and set aside.
4. Use scissors to cut the slightly cooled glutinous rice cake into small pieces and put them in peanut powder, and then coat the whole body with peanut powder.
3. Tangyuan Chocolate Steamed Cake
Ingredients: dark chocolate, glutinous rice flour
1. First, cut the dark chocolate into 3 pieces the size of glutinous rice balls, and use Dissolve a little boiling water into a paste.
3. Then pour the glutinous rice flour into the chocolate paste bit by bit, and then mix it into a ball.
4. Break the ball into small balls the size of table tennis balls.
5. Wrap the bean paste filling, close the mouth, and form into a ball or steamed bun shape.
6. Steam for 8 to 10 minutes.