1. Add water to the glutinous rice flour, mix well, cover with plastic wrap and heat in the microwave for two to three minutes. Take out and add vegetable oil, pound it with a rolling pin to make it stronger.
2. Wash the strawberries to remove the stalks and wrap them evenly with red bean paste, exposing the head.
3. Roll the glutinous rice dough into thin slices (dip a little powdered sugar if you dip your hands), and close the bottom of the strawberry. Slightly stretch the glutinous rice noodle thin slices when wrapping it. It is elastic and easy to wrap. Organize the shape after finishing. The glutinous rice noodles at the top of the strawberry are thinner and show the lovely red color of the strawberry. All right. . . You can enjoy it.
Tips:1. The glutinous rice dough must be pounded with a rolling pin for a while, the taste will be better after the strength.
2. The bean paste layer should not be too thick, and shape it slightly after wrapping. Try not to choose bean paste that is too watery or sticky, which is not easy to shape.
3. The glutinous rice noodles should not be rolled too thin, leaving room for stretching, otherwise it will break easily. The size of the noodles depends on the different strawberries.
4. Remember to store leftovers with a cover, otherwise it will dry out easily.
