1. The ingredients are ready, black rice is eaten alone, the taste is rougher, add glutinous rice according to the ratio of 2; 1 and steam together, not only the taste is softer and tender, but the nutrition is also improved! Wash the black rice and glutinous rice first, and soak them in clean water overnight.
2.
Black rice has a tough seed coat on the outside, which is not easy to boil, so black rice should be soaked overnight before cooking. If black rice is not boiled, not only will most of the signature nutrients be insoluble, but it will also cause acute gastroenteritis after eating too much, especially for children with weak digestive functions and the elderly. Therefore, it must be fully soaked and then put in enough water to fully cook it with the cooking program.
Add brown sugar to the cooked black rice and glutinous rice while they are hot, stir well with chopsticks, and cool slightly until it is not hot.
3. Pick up a ball of black rice, knead it with your hands and knead it into a flat circle. Place it on the cornmeal and roll it so that the surface of the black rice is evenly coated with flour.
4. After coating a layer of corn flour, dip the rice ball in some water, and then coat it with a layer of corn flour. After each flour coating, the rice ball must be squeezed tightly. After repeated four or five times, the corn flour is thickly coated.
5. When everything is done, put the black rice ball in a steamer with oil, boil the water and steam it for 15 minutes. Eat it while it is hot. It is sweet, soft and refreshing. You won’t feel greasy if you eat more. Too!
Tips:After the black rice is mixed with brown sugar, do not leave it too cold. As long as it is not hot, it can be kneaded. It can be squeezed while it is hot. If it is left cold, the kneaded dough will easily fall apart.
The thickness of the corn flour is according to your own preference. If you like to eat whole grains, wrap it in a few more layers.
