Q Bomb Glutinous Rice Cake [french Steam Oven Version]

Name: Q Bomb Glutinous Rice Cake [french Steam Oven Version]
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g (about 20glutinous rice cakes) Glutinous rice flour; 200g (about 20glutinous rice dumplings) Room temperature water; 200g (about 20glutinous rice dumplings) Coconut milk; 65g (about 20glutinous rice cakes) Sugar

by 尕繶eRCTW

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

When I was young, my childhood was very simple. There was no cell phone, no computer. I simply played marbles, flip flops, and little books...
5 cents to buy a portion of glutinous rice cakes, but my friends eat together, but they are surprisingly happy and beautiful"

Ingredients

250g (about 20glutinous rice cakes) Glutinous Rice Flour
200g (about 20glutinous rice dumplings) Room Temperature Water
200g (about 20glutinous rice dumplings) Coconut Milk
65g (about 20glutinous rice cakes) Sugar

Buy on JD Buy on Amazon

Q Bomb Glutinous Rice Cake [french Steam Oven Version]

1. Pour coconut milk, room temperature water, and sugar into a bowl and mix well.

2. Sift the glutinous rice flour, pour it into the coconut milk mixture and mix well.

3. Pour the stirred batter slowly into the glass dish.

4. Put it into the third floor of the French steam oven from top to bottom, select [Steam] mode, 100 degrees/30 minutes.

5. While steaming the dough, you can make the filling first. The peanut butter and red bean paste can be frozen in the freezer for 20 minutes, and then use a spoon to rub the sauce on the plate, and then put it in the refrigerator for later use.

6. After the dough is steamed, take it out and cut a small cut with a knife. If there is no powder and stick to the blade, then it is OK~ Let it cool until it is not hot to wrap the filling.

7. Take a piece of steamed glutinous rice dough, round it and press it flat.

8. Wrap the fillings and round into glutinous rice balls.

9. Dip the glutinous rice ball evenly with the shredded coconut.

10. Put on the shell, and you're done.

Tips:
1. The ratio of glutinous rice to water is very important. If there is too much water, it will not be done.
2. If the glutinous rice is not cooked, you can poke the flour with a tool to see if there is any moist batter sticking to the surface, if not.
3. The invagination can be replaced with your favorite food.