What I share today is the simplest of several methods, which can be completed in only two steps. Cooking white can also be a success once. There are two kinds of cut cakes: jujube paste and bean paste. What I usually eat the most is jujube insulation wallboard. But as it happens, there are no dates at home, so I made them with bean paste, which is also delicious. Let's look at the whole process of specific satisfaction. In autumn, this traditional snack is the most mouth-watering, soft and glutinous, simple and easy to make, and adults and children are scrambling to eat it.
Food: 400 grams of fermented rice, appropriate amount of boiling water, and cooking technology of bean paste stuffing: soak fermented rice in cold water for more than 4 hours in advance, and then soak it overnight. Drain the cooked rice, spread a layer of tin foil on the baking tray of the steamer, spread the steamed rice as thinly as possible on the tin foil, drain the water of the steamer, and steam at 100 degree for 20min. Put the steamed rice into a container, pour it into boiling water in batches, mix it into glutinous rice, and then steam it with 100 degrees 18 minutes.
The sealed jar is covered with a fresh-keeping bag, a layer of glutinous rice cake and a layer of bean paste. Refrigerate in the refrigerator for more than 2 hours. Because glutinous rice is sticky, you can also dip the knife with water before cutting. So it won't stick. It is also easy to make jujube insulation wallboard. Boil red dates and black glutinous rice together, and change the bean paste in the middle. Then you should take a quick look. It's all done. I'm sure adults and children will scramble to eat. In autumn, this traditional snack is the most mouth-watering, soft and glutinous, simple and easy to make, and adults and children are scrambling to eat it.