Ice Cream and Glutinous Rice Cake
1.
Take the ice cream (ice cream) out of the refrigerator, leave it for 5-10 minutes, and put plastic wrap on a small bowl.
2.
Use the spoon for digging ice cream to dig up half a spoon of ice cream and compact it. (About 35g/piece)
3.
Put it in a small bowl.
4.
Wrap it in plastic wrap, round it, and freeze it in the refrigerator until hard, at least 2-3 hours. (After making 2-3, put in the refrigerator, otherwise it will melt)
5.
Mix glutinous rice flour, sugar and milk, without granules.
6.
Add a small drop of food coloring and mix well. (It's okay to leave it alone)
7.
Pour into a greased 8-inch cake pan. (I use corn oil.)
8.
Put it in a pot of boiling water and steam on high heat for 20 minutes.
9.
Pick it up with chopsticks and it will be cooked without the powder flowing out.
10.
Stir in the butter while it's hot.
11.
Put it in a fresh-keeping bag, wear heat-insulating gloves and rub it so that the butter is absorbed by the dough. .
12.
I hammered the dough with a rolling pin for several minutes to make the dough more elastic.
13.
Sealed and refrigerated for 30 minutes. (The finished product is about 405 grams.)
14.
The glutinous rice dough is divided into about 28-30 grams per piece, and can be divided into 13-14 pieces. Dip it with cooked glutinous rice flour and knead or roll it out. (Because I only have 13 ice cream, so there are 13 skins, the skins are delicious, it doesn't matter if they are thicker, it is not recommended to be too thin, because it will break easily.)
15.
Put ice cream on the dough. (Ice cream is easy to melt. It is recommended to take one ice cream dumpling from the refrigerator every time, wrap it in the refrigerator and freeze it, and then take another one out to make it. If the ice cream melts and becomes soft, it won’t be wrapped.)
16.
Close up like a bun, put it in a paper tray, put some hand powder in the tray to prevent sticking, put it in the refrigerator immediately, and make a freezer. .
17.
Seal and freeze for 2-3 hours before serving.
18.
Cut it open, the outer skin is soft, and the ice cream is sweet.
19.
The daughter said it was the same as the one bought outside. This was frozen for about 3 hours. (If it freezes hard, take it out of the refrigerator for 5-10 minutes before eating, and the skin will become soft.)
20.
This is the 5th day, and the skin is still soft.
Tips:
1. The glutinous rice dough is very sticky, so you must use hand flour (cooked glutinous rice flour)
2. The finished ice cream glutinous rice cake must be sealed and frozen. Take it out for 5-10 minutes before eating, and the skin will become soft. The skin and the ice cream are very hard just after being taken out.
