Glutinous Rice Cakes
1.
Mix 300 grams of water-milled glutinous rice flour with 75 grams of corn starch and 100 grams of caster sugar, then add 220 grams of coconut milk and 220 grams of milk and mix well.
2.
Same as above.
3.
35 grams of butter melted into a liquid with insulated water, pour it into the well-mixed batter, and then mix well.
4.
Same as above.
5.
Pour the well-mixed batter into a large bowl, then boil the water and steam it in the pot for more than 20 minutes. Steam it until there are no white hearts in the middle. After steaming, cover it with plastic wrap and let it cool naturally before use.
6.
Same as above.
7.
Same as above.
8.
The durian is cored and pressed into a puree, the mango is cut into large pieces, the strawberry is washed and the stem is removed.
9.
Same as above.
10.
Same as above.
11.
The purple sweet potato is peeled and sliced and steamed. After steaming, add the condensed milk and mix well.
12.
Same as above.
13.
Same as above.
14.
After the glutinous rice ball is cool, put on disposable gloves and rub it with butter to prevent sticking. Then put the steamed dough on a silicone mat or cutting board and knead it until it is smooth, then pull it into a small agent for later use.
15.
Same as above.
16.
Same as above.
17.
Then it is to wrap glutinous rice cakes. The wrapping method is relatively simple. You don’t need to roll it with a rolling pin. You can squeeze it with your hands or make a pit, put in cut fruit pieces or fruit puree, seal the mouth and knead it into a ball, and then put it in the coconut paste. Just roll it a few times and wrap it with coconut paste.
18.
Same as above.
19.
Same as above.
20.
Same as above.
21.
Same as above.
22.
The glutinous rice cakes made by this recipe will be soft and glutinous, and it will not harden even if it is kept in the refrigerator for one day. The premise is that glutinous rice flour must be ground with water. Ordinary glutinous rice flour will not work.
23.
The finished product!
24.
The finished product!
