Dragon Fruit Glutinous Rice Cake

Name: Dragon Fruit Glutinous Rice Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Glutinous rice flour; 40g Caster sugar; Some Shredded coconut; 75g water; 1 piece Red Pitaya

by Q pig baby

4.6 (1)

Favorite

1

Difficulty

Easy

Time

1h

Serving

2

Glutinous rice is rich in nutrition, has the effects of nourishing the middle and nourishing qi, strengthening the spleen and stomach. My husband has a bad stomach and often drinks beer. So, when I watch a football game in the middle of the night, I prepared some fruit-filled glutinous rice cakes for him. While filling his stomach, he ingests pulp fiber, which is conducive to gastrointestinal detoxification. The glutinous rice dumplings made from pure glutinous rice will not harden in the fresh-keeping layer of the refrigerator or at room temperature. The taste is always soft!

Ingredients

Dragon Fruit Glutinous Rice Cake

1. Mix the caster sugar and water, and stir until the sugar is completely melted.

2. Then add 50 grams of glutinous rice flour.

3. Stir evenly with a manual whisk.

4. Brush the mold with a thin layer of oil, and then pass the slurry of step 3 through a sieve.

5. After the water boils, put it in a pot and steam for 15-20 minutes on high heat, then simmer for 10-15 minutes.

6. Draw a line, divide into 6 portions, and pack one portion each time with a spoon. Prepare a piece of plastic wrap, then brush a thin layer of oil on the plastic wrap, put in the cooked glutinous rice ball, cover with the plastic wrap, and squash the glutinous rice ball.

7. Use the small end of the ball digger to dig out the dragon fruit flesh.

8. Touch the smooth end with the glutinous rice sheet.

9. Lift the plastic wrap and tighten it so that the glutinous rice slices tightly wrap the pulp.

10. Then roll a circle on the shredded coconut and put it up with a paper holder.

11. Finished, 6 pieces of fruit glutinous rice cakes and beer, watch the football game with you all night.

Tips:
Many people reported that the glutinous rice balls made by this party were very sticky and could not be packaged, but I liked them very much. After steaming, don't take it out in a hurry, turn off the heat, simmer it for a while, then take it out and let it cool for a while. It's best to wrap it in a warm state. Sticky hands are normal. We can use a piece of plastic wrap, apply oil, and then spoon with some oil, then spoon the cooked glutinous rice ball, and then use the plastic wrap to flatten it, and use the plastic wrap to tighten it. During the whole process, the glutinous rice flour can't be touched by both hands. Why is it sticky? Anyway, I like this recipe very much myself, huh!