Glutinous Rice Rolls
1.
Stir-fry the sesame peanuts for the filling (I used fresh ones).
2.
Mash the cooked peanuts and sesame seeds, mix with sugar powder and set aside.
3.
Weigh the glutinous rice flour and corn flour, put them in a large microwave-safe bowl, add salad oil, milk and sugar (I add 10 grams of matcha powder to my matcha flavored one), and slowly stir until there are no powder particles. Put the lid on the microwave and set it for 3 minutes and 30 seconds.
4.
After the microwave oven is stopped, take it out while it is hot and place it on the anti-stick kneading pad and knead it evenly. After it has cooled slightly, roll it into thin slices with a rolling pin, and sprinkle with the filling.
5.
After the filling is thinned, roll up from the side to tighten the flour sheet.
6.
Sprinkle cooked sesame seeds (or coconut flour) on this kneading pad, roll the flour flakes until covered with sesame seeds (or coconut flour).
7.
Cut into small pieces of the right size (everyone likes it, it can be big or small). Then glue the coconut flour and arrange it into the box.
8.
This is another original glutinous rice roll with red bean paste filling.
9.
Also put the prepared fillings in the microwave oven for 3 minutes and 30 seconds. The operation is the same as the matcha flavor.
10.
For this original flavor, I first rolled it into long strips, and then cut them into small balls of the same size, then spread them into thin slices, put red bean paste on them, and rolled them up.
11.
Dip the rolls with cooked sesame seeds and arrange them in the box.
12.
In this way, two boxes of glutinous rice rolls with different flavors are ready.
13.
It's afternoon coffee time! Make a cup of fragrant coffee, with soft and sweet glutinous rice cake, a combination of Chinese and Western ππ
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