Lotus Seed and Glutinous Rice Cake

Name: Lotus Seed and Glutinous Rice Cake
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 65g Glutinous rice flour; 20g corn starch; 110g milk; 30g Caster sugar; 10g Hot water; 12g butter; 180g Lotus seed paste; Some Coconut; 60g Cake flour (glutinous rice flour)

by Dark blue millet porridge

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Nuomi glutinous rice dumplings are also called champion glutinous rice dumplings, a traditional name. The glutinous rice cake is processed with glutinous rice as the main ingredient and supplemented with other condiments. This has a history. According to legend, in the second year of Qingyuan in the Southern Song Dynasty, Zou Yinglong from the village went to Beijing to take the test. Every household in the village sent glutinous rice cakes for him to eat on the road, and wished him a title on the gold list. On the way, Zou Yinglong was thirsty, drank a few sips of clear spring, hungry, and ate a few sips of glutinous rice cakes. After a long journey to Kyoto, due to his outstanding talents, the palace exams were answered fluently, and Emperor Ningzong's imperial brush personally ordered him to be the champion and the winner. When he presented the glutinous rice cakes he brought from his hometown to the emperor for tasting, even the emperor was full of praise and gave him the name "Zhuangyuan glutinous rice cake".
This time, I used glutinous rice flour to make glutinous rice cakes, and processed it in a microwave oven, which is simple and convenient!

Ingredients

Lotus Seed and Glutinous Rice Cake

1. Making cake flour: Put 60 grams of glutinous rice flour in a pot and stir-fry until cooked, set aside;

Lotus Seed and Glutinous Rice Cake recipe

2. Prepare ingredients: 65 grams of glutinous rice flour, 20 grams of corn starch, 110 grams of milk, 10 grams of hot water, 30 grams of fine sugar, and 12 grams of butter;

3. Melt the sugar with hot water and put it in the milk and stir it evenly (because this time I used a microwave to make the Xuemei Niang skin, so the milk is 10 grams more);

4. Sift the glutinous rice flour and corn starch into the milk and stir the batter;

5. The batter will have lumpy powder, so filter it through a flour sieve;

6. Pour the sieved liquid batter into the microwave heating box;

7. Cover the lid (leave an opening), put it in the microwave, and leave it on high heat for 4 minutes;

8. Melt the butter in heat insulation water, pour it into the steamed Xuemei Niangpi dough;

9. Put on disposable gloves and let it cool for a while, knead the dough until it is smooth, then put it in the refrigerator for 1 hour to cool down;

10. The frozen Xuemei Niang dough is divided into 6 small doses of about 30 grams each. After the small doses are rounded, put the dough in the cake powder and roll it;

11. Roll the dough into thin slices with a rolling pin;

12. The lotus paste filling is divided into 30 grams each;

13. Wrap the lotus paste filling into glutinous rice slices;

14. Move the edges closer to the middle and pinch the mouth tightly;

15. After harvesting, roll in the coconut paste to prevent sticking.

16. Delicious and ready!

Tips:
You can choose your favorite fruit based on the actual situation. Refrigeration is very important. Don't worry about it. You must wear disposable plastic gloves during the entire packaging process so that your hands will not stick to your hands.