1. Put glutinous rice flour and corn starch into a small pot and mix
2. Add white sugar to the hot water at about 60 degrees and stir until it melts
3. Pour the sugar water into the flour and stir
4. Knead into a moderately hard dough, cover it with plastic wrap to prevent the surface from drying out
5. Divide the red bean paste into 15 grams, and divide the glutinous rice balls into 30 grams.
6. Spread small zong leaves in a steamer and apply a little vegetable oil on the surface. You can also use small oil paper cut out
7. Glutinous rice dumplings wrapped in red bean paste
8. Close up with a tiger's mouth
9. Close the mouth and squeeze it round again
10. Dip a layer of glutinous rice flour on the surface and place it on the zong leaves
11. Selected 50g moon cake mold to press out the pattern
12. Gently push out the cake body
13. Put it in a steamer and steam for 8 to 10 minutes.
14. The steamed glutinous rice cake is crystal clear.
15. Put it in a plate, drizzle with a little sugar and sweet-scented osmanthus and serve
16. It is delicious both hot and cold.
17. Finished product
Tips:Regarding the practice of sugar osmanthus:
1. After the osmanthus is harvested, rinse it gently with pure water and dry it. Prepare a clean, water-free and oil-free bottle, a layer of osmanthus and a layer of sugar, and finally seal it with an appropriate amount of honey. Wait until the sugar is completely melted.
2. 100 grams of water and 20 grams of white sugar are slowly boiled over a low fire. Add 1, 2 drops of lemon juice, continue to boil the sugar water to thicken slightly and then turn off the fire. Pour in the clean osmanthus while it is still hot and stir evenly.
The sugar osmanthus for the first method is placed for a longer time. The second method requires immediate consumption. The second method of osmanthus season is faster and more convenient.
