Glutinous Rice Cakes
1.
300g water milled glutinous rice flour, add 75g cornstarch and 100g caster sugar and mix well, then add 220g coconut milk and 220g 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 mixed batter into a large bowl, then boil the water and steam it in the pot for more than 20 minutes. Steam until there is no white heart in the middle. After steaming, cover it with plastic wrap and let it cool naturally.
6.
Same as above
7.
Same as above
8.
Peel the durian and press it into a puree, cut the mango into large pieces, wash the strawberries and remove the stems
9.
Same as above
10.
Same as above
11.
The purple sweet potato is peeled and sliced and steamed. After steaming, add condensed milk and mix well, then knead into purple sweet potato balls.
12.
Same as above
13.
Same as above
14.
After the glutinous rice ball is cool, put on disposable gloves, rub it with butter to prevent sticking, then put the steamed dough on a silicone pad 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 the 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 the 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 in coconut paste
18.
Same as above
19.
Same as above
20.
Same as above
21.
Same as above
22.
The glutinous rice glutinous rice cake 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 the glutinous rice flour must be ground with water. Ordinary glutinous rice flour will not work~
23.
The finished product!
