Glutinous Rice Cakes
1.
Material group photo: 150 grams of glutinous rice flour, 50 grams of corn starch, 25 grams of sugar, 15 grams of oil, 250 grams of milk, lemon juice, red bean paste, and appropriate amount of shredded coconut.
2.
Stir glutinous rice flour, corn starch, sugar, oil and milk to form a non-granular powder slurry.
Squeeze in a few drops of lemon juice and stir well.
3.
Cover the lid, put it in the microwave, and turn on high heat for 1 minute.
4.
Take it out, stir it, and put it in the microwave on high heat for 1 minute.
5.
Repeated so many times until the batter was completely cooked, I spent 7 points in total.
6.
The freshly baked glutinous rice dough is too hot and sticky. Wait for it to warm up. Put on rubber gloves and apply some oil on the gloves. Knead the dough until it becomes smooth. If you knead it for a while, it will taste better.
7.
Knead the glutinous rice dough into long strips and divide them into equal parts.
Clenching every small portion tightly is also to make it more Q.
8.
Take one portion, press into a round cake, put a small spoonful of red bean paste, and wrap it.
9.
Then wrap the shredded coconut and make the others in sequence like this.
Tips:
1. The freshly baked glutinous rice flour dough is too hot and sticky. After it is warm, it is easy to put on rubber gloves and rub some oil on the gloves.
2. The cooked glutinous rice flour dough should be kneaded more, and it tastes better.
3. Adjust the time according to the firepower of your microwave oven, and don’t take too long to enter the oven each time.
4. Don't eat too much glutinous rice at a time.
