Chocolate Sticky Rice Cake

Chocolate Sticky Rice Cake

1. Raw material map

2. Put the chocolate in a clean stainless steel basin and heat it in water to melt the chocolate;

3. Melted chocolate sauce;

4. Bananas are digged into balls or diced with a ball scoop

5. Banana Ball

6. Take half of the chocolate sauce and stir in the banana ball

7. Tossed chocolate banana ball filling

8. Sift the other half of the chocolate sauce into half of the powder, then add half of the sugar and appropriate amount of boiling water to form a smooth dough;

9. The other half of the flour is added with sugar and some boiling water to make a smooth dough. After that, natural pigments can be added to make the desired color. This time I added strawberry flour to make a pink glutinous rice cake.

10. Divide the dough into equal parts, knead round, take a round ball and press flat;

11. Wrapped in chocolate banana balls;

12. Wrap the filling with both hands together, and round into glutinous rice balls;

13. Brush the zong leaves with a thin layer of oil to prevent sticking. Place the glutinous rice balls on the steamer;

14. Put the glutinous rice ball on the steamer;

15. After the water is boiled, put the pot on high heat and steam for 8-10 minutes;

16. The steamed glutinous rice ball is hot and coated with coconut paste.

Tips:

1. The chocolate should be melted by heating in water, it is not suitable to heat directly, because it is easy to paste the pot.

2. Chocolate can be directly made into small pieces and wrapped in glutinous rice balls. Steamed glutinous rice balls will naturally melt.

3. The filling can be replaced with different fruits or bean paste.

4. When making pastries or desserts, if you need to add oils that have a light fragrance, such as corn oil and salad oil, it is best not to use peanut oil, olive oil and other heavy flavors, because too strong flavor will affect the taste of the finished product.