Two-color Black Rice Matcha Panna
1.
Prepare Bama black rice.
2.
Weigh the black rice and glutinous rice and mix them.
3.
Soak in clean water overnight.
4.
Cooked into black rice.
5.
First take 5g gelatin tablets and soak them in cold water to soften them.
6.
Pour 75ml milk and 70ml whipped cream into the container, and then add 80g black rice.
7.
Use a blender to beat into a black rice milk paste.
8.
Put the black rice milk paste into the milk pan, add 15g white sugar, turn on a low heat and boil until boiling, then turn off the heat. (Stir constantly to avoid sticking the pot.)
9.
Put the soft soaked gelatin tablets into the milk paste, stir well and melt.
10.
Then pour into the mold, half full.
11.
Then let it cool and solidify, and put it in the refrigerator compartment if the weather is warm.
12.
Put the remaining sugar, milk and whipped cream in a milk pan, add matcha powder, and boil on low heat until it boils. (Stir constantly to completely dissolve the matcha powder.)
13.
Then filter the matcha milk liquid with a filter spoon (to filter out the matcha particles), and when it cools to below 50 degrees, pour it into the black rice milk custard and pour it full.
Tips:
Do not filter the black rice milk paste, because the residue is very nutritious and should not be wasted.
When the black rice milk paste is heated, it should be stirred continuously to avoid mashing the pot.
When the matcha milk must be cooled to below 50 degrees and it can flow freely, pour it into the black rice custard, otherwise the black rice custard will melt if it is overheated and the layer will be chaotic.
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