Warm and adorable large white glutinous rice cakes
Overview
I accidentally discovered a super simple way to make glutinous rice cakes on TV. Just mix the glutinous rice slurry, put it in the microwave for three minutes, and it's done~ Compared with steaming the outer skin of glutinous rice cakes, it saves time and effort~
Tags
Ingredients
Steps
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Let’s make the filling for the glutinous rice cake first. I made it with black sesame filling. Fry the black sesame seeds, then crush them with a rolling pin or grind them into powder in a food processor.
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First, weigh 55g of the glutinous rice flour in the auxiliary ingredients, and then fry the glutinous rice flour over low heat until cooked.
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Add 30g of fried glutinous rice flour (the remaining 25g of glutinous rice flour can be used as hand flour), 20g of white sugar and crushed black sesame seeds.
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Stir the filling evenly and set aside.
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Heat a small pot over low heat and pour in vegetable oil.
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Add filling.
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Stir-fry over low heat until the sesame seeds can hold together.
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Next, make the skin of the glutinous rice cakes. Weigh the remaining 40g of glutinous rice flour.
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Pour in 160ml of milk. (It wasn’t enough before, so I added some more later)
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Add cornstarch.
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Add cornmeal.
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Pour in corn oil.
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Stir until smooth. Pass the paste through a sieve to make it more fine.
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Cover with a layer of plastic wrap or a plastic bag and prick a few holes with a toothpick.
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Put it in the microwave, cook it on high heat for three minutes, then take it out and let it cool.
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Stir the glutinous rice cake with chopsticks until smooth. The cooled glutinous rice cakes are very sticky to your hands, so you need the hand powder prepared in the previous step to prevent them from sticking.
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Divide into thirds.
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Take one portion and shape it into a round cake.
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Add the prepared black sesame filling.
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Tuck it shut and wrap it up.
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Make three. (The three on the left are glutinous rice cakes that have been kneaded for a long time, and the surface can be seen to be very smooth. The two on the right are negative teaching materials, because they are not kneaded properly, and the surface is bumpy (⊙﹏⊙)b)
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The chocolate pen melts and draws large white eyes on the surface.
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The glutinous rice cake will taste better if it is refrigerated for a while~
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Xiaobai Pangpang~
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Beautiful black sesame filling~
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Heartwarming Dabai~