Glutinous Jade Snow Crown

Name: Glutinous Jade Snow Crown
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Glutinous rice flour; 30g Pumpkin puree; 40g Shredded coconut; 1 yolk; 100g White sugar; 20g milk powder; 20g butter; 30g corn starch; 4g Chestnut flour; 50g Low-gluten flour; Moderate Salad dressing; Moderate ketchup

by Star Chef House

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Glutinous rice is the most traditional food for occasions. Laba porridge, eight-treasure rice, rice cakes... In addition to the fragrant fresh glutinous rice, which means a good harvest in a year, glutinous rice also has mild nourishing effects such as nourishing Qi and warming the stomach, which is suitable for this cold season.
More health benefits: Regular consumption can also benefit the symptoms of nausea, decreased appetite, neurasthenia, muscle weakness, physical weakness and fatigue, and abdominal distension during pregnancy. The wine made with glutinous rice, angelica, wolfberry, etc. can also nourish, keep healthy and cure diseases. It is often consumed and has the effects of strengthening energy, refreshing, beautifying longevity, relaxing muscles and promoting blood circulation.

Diet taboo: Since glutinous rice is not easy to digest, if you suffer from gastritis, duodenitis, gastrointestinal inflammation, etc., you should eat less.
Using glutinous rice flour as the main raw material, and trying coconut and pumpkin puree as ingredients, the pastry is crystal clear after steaming, and the original milky aroma of coconut shreds makes the pastry unique. It is more suitable for consumption during vacation and leisure.
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Glutinous Jade Snow Crown

1. Prepare ingredients, glutinous rice flour, white sugar, butter, eggs, milk powder, low-gluten flour (or flour: corn starch = 3:1, chestnut flour, coconut shreds, pumpkin puree.

2. 200g glutinous rice flour, use warm water and dough.

3. Part of it is alive into dough and part is left in the basin.

4. Add water to the pot to boil, divide the live dough into three pieces and put it in the pot.

5. Wait for the dough to float and turn off the heat.

6. Put in the remaining glutinous rice flour, add 30g of white sugar to make a dough evenly, and add 30g of corn starch.

7. Live into dough for later use.

8. Steam the pumpkin for 20 minutes, control water and mix into pumpkin puree.

9. Add 50g of low-gluten flour, normal flour without low-gluten flour: cornstarch 3:1.

10. Add egg yolk, shredded coconut, 60g white sugar, pumpkin coconut filling, and butter.

11. Pumpkin puree and glutinous rice balls are ready.

12. The live dough is evenly divided into 15 pieces.

13. Wrap into stuffing and knead into a circle.

14. Steam it on the pot, put it in the pan, and it's ready for 15 minutes.

15. After steaming the shredded coconut with 10g of white sugar on the package, it is ready. Note that the steamed glutinous rice balls are easy to stick together. Please use a knife that takes up water to separate each piece. This is not easy to stick and break. Also, it must be separated by heat, or the surface will become non-sticky and unable to stick to the coconut shreds, but it will stick with a little brush with a layer of water.