There are many ways to make sticky rice flour, in which sticky rice cake is one of the family's favorite specialties, today Xiaoling shared a Kasda sticky rice cake to catch up with the simple practice, the taste is soft and sweet, eat a mouthful of can not stop, tasty do not want to, look at how I do it, exhaustive steps to you.

Step 1: first bowl pour 200 grams of glutinous rice flour, then pour 30 grams of cornstarch, 20 grams of sugar, 240mL of pure milk, add 25mL of cooking oil, mix well, mix and become silky smooth without powder particles of the surface sticky thick.

Step 2: Oil the grinder, pour in the batter and steam it for twenty-five minutes after the water boils. Below the pot pour 40 grams of glutinous rice flour, stir fry until slightly browned, into the dish reserved.

Step 3: Beat two more raw eggs in a bowl and set aside.

Step 4: Pour 35 grams of sugar, 25 grams of cornstarch, and 240mL of pure milk into the pan, cook over moderate heat until the buttermilk is hot and moist (no need to boil), and pour in the egg mixture, mixing constantly with a spatula and continuing to mix and thickening the state can be! Remove from the heat and their Castella is ready, pour into a bowl and set aside.

Step 5: time, glutinous rice flour is also steamed, no white heart shows that has long been cooked, remove and cool out of the mold, control panel sprinkled with some fried glutinous rice flour to prevent sticking to the cooked glutinous rice flour on the panel with the hands of rubbing, kneaded until fine immediately kneaded into a long strip, cut into uniform size of a small dose.

Step 6: Sprinkle flour on the control panel to prevent sticking, take a cut small dosage, knead the small dosage, and then use a rolling pin to roll him into a dumpling skin, and then scoop a spoonful of Kasbah sauce to put it up, and use the way to wrap a dumpling to close the edges, and then after the closing edges face down to the panel, and then take the hand to knead it slowly, and then roll it to a ring on the line, and then in the summer, you can eat it to wrap it up in a plastic bag to avoid drying it out, and then put it into a thin-film bag, and put it into a refrigerator or chill it. Put into the refrigerator inside the refrigerator or frozen for a few hours, eat when the cool ice, sweet sticky, more delicious than ice cream.