1. Weigh all the ingredients
2. Ginger is chopped into pieces, which is convenient for machine juice or crush
3. Directly squeeze the juice with a juicer, and use a food processor to mash it without a juicer, and then sieve the ginger juice
4. This is to extract ginger juice.
5. Pour the ginger juice into the glutinous rice flour, add in small amounts several times, and knead it into a dough
6. Put water and brown sugar in the pot
7. Heat on a low heat and turn off the heat until the sugar is thick
8. Pour the sugar liquid directly into the dough and use chopsticks to slowly stir it into a delicate batter
9. Put greased paper on the bottom of the pan and pour the batter
10. After the water in the pot is boiled, put it in the pot and steam for 30 minutes, until it is cooked
11.
After steaming, let it cool, then put it in the refrigerator and freeze for 1 hour.
Cut open again into the coconut paste to prevent adhesion
12.
Finally cut into small pieces. The ginger ale is ready.
Very Q bomb, not spicy or sweet.
Tips:The amount of ginger juice is added according to the specific water absorption of glutinous rice flour
