Big, Soft and Bursting Dessert, Chocolate Glutinous Rice Syrup (with Detailed Steps Diagram)

Name: Big, Soft and Bursting Dessert, Chocolate Glutinous Rice Syrup (with Detailed Steps Diagram)
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Glutinous rice flour; 6 small pieces chocolate; 20g Powdered sugar; 10g cocoa powder; 80-90g Cold water; a little Coconut

by Summer rain and autumn

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

In fact, today’s protagonist is chocolate glutinous rice syrup, because I make glutinous rice balls at home and there is a lot of glutinous rice flour left, so today I will make a similar glutinous rice dessert.

Fangzi originated from the "Xiaobai Vegetarian Record" in Xia's kitchen. Xiaobai has published several books. Those who like vegetarian food can pay attention to it. This glutinous rice zi is a hot food. Not only children like many elders, but it is also a dessert for the whole family. It does not require an oven throughout the process, and it is very quick to make!
You can make six of the following materials, and you can increase or decrease them as you wish."

Ingredients

100g Glutinous Rice Flour
6 small pieces Chocolate
20g Powdered Sugar
10g Cocoa Powder
80-90g Cold Water
a little Coconut

Big, Soft and Bursting Dessert, Chocolate Glutinous Rice Syrup (with Detailed Steps Diagram)

1. Combine glutinous rice flour, powdered sugar, cocoa powder and water in a bowl.

Big, Soft and Bursting Dessert, Chocolate Glutinous Rice Syrup (with Detailed Steps Diagram) recipe

2. Mix all the ingredients into a dough. You can see that the dough and the dough on my picture are not very uniform, because the water absorption of different flours is different. I used 80g of water, and the dough that came out was slightly dry, and it didn’t look too good. uniform. Later I added a little bit and felt much better. So it depends on the situation, the water is between 80-90g.

3. After making the noodles, you can pack it, about 35-36g per group

4. After the dough is done, squeeze it flat, put a chocolate ball in, wrap it up, and make it round. Just make sure that you don’t reveal the stuffing, whatever you want.

5. The wrapped glutinous rice cakes are placed on the steamer, leaving enough space in the middle to prevent them from sticking together after being steamed. The steamer should also be anti-sticky. I use steamer paper, you can also cut a piece of oil paper to pad underneath, remember to poke holes on it. Or the original recipe can be steamed on a plate with cornstarch.

6. After the big fire SAIC, turn to medium heat and start steaming. It takes about 15 minutes.

7. After it's steamed, carefully pick it out with chopsticks, sprinkle with coconut paste, and you're done.

8. Complete the diagram.

Tips:
Tips

1. Nuomizi's fillings can also be very rich, just like the glutinous rice balls we tested, there are only fillings you can't think of, no fillings that you can't pack.

2. Don't be too greedy when steaming. Put the amount and size of glutinous rice according to the size of your steamer. If it sticks together after steaming, all the fillings will be exposed.

3. Because the water absorption of various powders is different, do not add water at one time when mixing with the powder, add it in stages and adjust it slowly.

4. The chocolate inside the glutinous rice zi is bursting out when it's hot, so you must eat it while it's hot. If you can’t finish it all at once, you can microwave it for 15 seconds before eating.