Red Bean Paste and Glutinous Rice Cake

Name: Red Bean Paste and Glutinous Rice Cake
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Glutinous rice flour; Some Red bean paste; 130g water; 2 Winter leaves; Some oil

by w Green water lotus pond y

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Red bean paste and glutinous rice cake is a snack that our grandma would make for us when we were young, and it is also a delicacy that every household makes in October every year. At that time, the dough was made of glutinous rice paste that was ground by a stone and then drained. The water-milled glutinous rice cakes tasted soft and glutinous, and the glutinous rice cakes with red bean filling were fragrant and sweet. Of course, the fillings were varied. Bean sprouts chicken stuffing, lotus root pork stuffing, I prefer bean paste stuffing when I was young, and now my own baby also likes it very much.

Ingredients

Red Bean Paste and Glutinous Rice Cake

1. Pour hot water slowly into the glutinous rice flour

Red Bean Paste and Glutinous Rice Cake recipe

2. Stir evenly with a spoon while pouring

3. Knead into a moderately hard dough (slightly harder than the dough)

4. Divide small dough into 8 equal parts

5. Take a small dough and wrap it in red bean paste

6. Pinch round with mouth down

7. Put cold water into the pot, put two winter leaves on the steamer, smear with cooking oil, put glutinous rice embryos in sequence, and steam for 12 minutes on high heat.

Tips:
If you don’t have winter leaves, you can use zongzi leaves or use non-stick steamer mats. The steaming time should be increased or decreased based on the amount of glutinous rice embryos. It is best to put a single package into a fresh-keeping bag after steaming and letting cool. You can freeze it if you can't finish it.