Ingredients: glutinous rice flour: 125g sugar: 50g milk: 100ml (it could have been blended with water, but I think it is better to season with milk) vegetable oil: 1 tablespoon glutinous rice paste.
Coconut shreds: proper amount of peanut butter (used to wrap the outside of glutinous rice balls): proper amount of peanut stuffing (I made it, which can be replaced with other stuffing) Practice: 1. Mix glutinous rice flour with sugar, add milk and vegetable oil and stir well. Knead the dough by hand until it becomes smooth. 2. Divide the kneaded dumplings into table tennis balls and knead them into balls by hand. 3. Poke a hole in the ball with your fingers like making dumplings, add peanut butter, and then wrap the dumplings around and knead them into balls. 4. Boil the water and put the brewed glutinous rice balls into the boiling water. 5. Cook until it floats to the surface. Take out the water and roll it in shredded coconut, so that the glutinous rice balls are wrapped in thick shredded coconut! It tastes better when it's cold!
Yuanyang glutinous rice paste
Glutinous rice paste is made of glutinous rice flour, so it is soft and sticky. So chaozhou people always likes to say "softer than glutinous rice paste" when he says something is soft. Ingredients: 4 ounces of glutinous rice flour (about 160g), 4 ounces of corn flour 1 tablespoon, 2 ounces of cooked flour (about 80g), 2 ounces of sugar (about 80g), 2 tablespoons of clean water12 cups, 2 tablespoons of crude oil, 4 ounces of peanuts (about 160g), etc. Production method; 1. Mix glutinous rice flour, corn flour, dry flour, sugar, crude oil and clear water into paste, pour into an oiled cake basin, and add glutinous rice paste.
Steam on high fire for about 30 minutes. 2. Stir-fry peanuts and sesame seeds, crush them, mix well with a little sugar water, and knead them into spherical fillings. 3. Pour out the steamed glutinous rice paste skin while it is hot, cut it into long strips, cut it into pieces and flatten it, wrap it with peanut stuffing, and stick it with coconut or black sesame. Tip: You can also cut the steamed glutinous rice paste into small pieces and stick peanuts on it. There is a very popular street snack on the market, which is made in this way. Features: soft, sticky, sweet and delicious.
Peanut butter glutinous rice paste
Ingredients: 50g glutinous rice flour, corn starch 1 teaspoon, sugar 1 spoon, 60ml coconut milk, water 120ml, peanut butter and coconut milk. Operation: 1. Open the coconut stand on the plate. 2. Mix glutinous rice flour, corn starch, sugar, coconut milk and water evenly. At this time, the mixed liquid is very thin. 3. Put the mixed solution into a steamer and steam for 15 minutes until the mixed solution is transparent and solid. Take out the dough and let it cool. 4. Scoop a tablespoon of dough, flatten it, put a teaspoon of stuffing in the middle, wrap it and roll it in coconut milk.
Two-flavor glutinous rice paste
Although the method of making this cake is a bit complicated, its biggest feature is that it is delicious and attractive! Raw materials for pastry: glutinous rice flour, corn starch, pumpkin, purple potato, instant black sesame powder, sugar, butter and shredded coconut. Pastry making method: 1. Peeling purple sweet potato, steaming, adding appropriate amount of sugar and butter, heating, mashing and stirring into mud, which is purple sweet potato stuffing; 2. Add a proper amount of boiling water, sugar and butter into the instant black sesame powder bit by bit and stir it into mud, which is the black sesame stuffing; 3. Steam the pumpkin, add glutinous rice flour, corn flour and corn oil (the ratio is 5: 1: 1) and stir; 4. Making pumpkin dough with moderate hardness; 5. Divide purple potato stuffing, black sesame stuffing and pumpkin dough into equal parts; 6. Take a pumpkin ball and press it into a thin slice, and add the stuffing; 7. Hold the dough with one hand and knead it into a ball with the thumb with the other hand and roll it into a circle; 8. Put baking paper under the mat, boil and steam for 10- 15 minutes; 9. Take it out carefully, and each one can be evenly rolled with thin coconut shreds. Intimate tip: 1, the step of steaming purple potato and pumpkin can also be operated by microwave, but purple potato is easy to dry by microwave, so add a little cold water before microwave; 2. Instant black sesame powder is commercially brewed black sesame paste; 3. Adding proper amount of butter when making stuffing can make the stuffing more moist and delicious; 4. The ratio of glutinous rice flour, corn flour and corn oil is 5: 1: 1. Adding proper amount of corn flour can reduce the viscosity of glutinous rice flour and make it less sticky, but if it is added too much, the dough will become hard and taste bad. 5. When it is finally steamed, it is already a semi-finished product. Although it is easy to make, it is necessary to reduce and increase the steaming time according to the size of the dumplings to avoid the phenomenon of individual unfamiliarity; 6. The prepared glutinous rice paste is recommended to be stored at room temperature and eaten as soon as possible.
It should be enough to replace peanuts with red beans, hehe.