Glutinous Rice Cake

Glutinous Rice Cake

1. Put the soybean flour in the steamer and steam for 25 minutes

2. The steamed soybean flour is actually cooked, but I don’t think it is too fragrant, so I stir-fried the beans in a pan for about five minutes. The aroma of the beans is stronger. Add appropriate amount of sugar and mix well. If you control the sugar, you don’t need to add it.

3. 200 grams of glutinous rice flour, 50 grams of corn starch, 20 grams of milk powder, 45 grams of sugar

4. Pour all into the basin

5. Add 290 grams of water or milk and mix well, then add 20 grams of corn oil and stir evenly. If you have a large plate, you can spread oil on the plate, pour it into the plate and steam. After the oil is steamed, the plate will not stick to the plate. I will directly put it in this pot. It's steamed inside, it's sticky after it's steamed

6. Cover with a high-temperature-resistant plastic wrap, and use a toothpick to pierce some holes in the plastic wrap

7. Put it in a steamer and steam for about 30 minutes

8. After steaming, stir or beat while it is hot to increase viscosity and toughness

9. Crumpled up

10. Put on gloves, take a piece and make a round, be sure to wear disposable gloves, otherwise it will be very sticky

11. Flatten

12. Wrap the red bean paste

13. Sealing and rounding

14. Put the soy flour into the soy flour, stick the soy flour

15. You can also pack stuffing mixed with cooked peanuts, cooked sesame seeds, and sugar

16. You can also don’t use stuffing, just take a piece and round it and eat it directly after filling it with soy flour.

17. Stuffed with red bean paste, sweet and soft

18. Peanut and sesame filling, crispy and elastic

19. At this moment, the sweetness of soybean flour and the softness of glutinous rice bloom between the lips and teeth~