Chestnut glutinous rice cake - rich coconut aroma
Overview
Combining the sweetness of chestnut, coconut, bean paste, and glutinous rice, it is refreshing in summer, and the glutinous rice is particularly refreshing after being refrigerated. I was busy in the kitchen and just tried to wrap one. My son couldn’t wait to chase me and asked: Mom, can I eat it? No. He looked very disappointed. It tasted better after being refrigerated, but the child couldn't wait any longer. Looking at that pitiful look, he thought, okay, let's just eat one. Unexpectedly, I immediately exclaimed how delicious it was after eating it. I found that my son is becoming more and more supportive now. I was busy wrapping up all the glutinous rice and putting it in the refrigerator. The next morning, it tasted really good. Infused with a rich coconut scent.
Tags
Ingredients
Steps
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Put coconut milk, milk, egg yolks, sugar, and salad oil into a large bowl.
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Mix well with a hand mixer.
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Add glutinous rice flour and corn starch.
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Mix well with a hand mixer.
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Divide into two bowls, cover with plastic wrap, and steam in a steamer for 20 minutes.
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Stir with chopsticks to make the dough smoother and more pliable, then refrigerate until cool.
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Put an appropriate amount of glutinous rice flour into a flat-bottomed non-stick pan and fry until it changes color slightly.
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After the cooked glutinous rice flour has cooled down, sprinkle a layer on the dough and start working.
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Divide into 40g small dough.
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Take a chestnut and wrap it with bean paste filling.
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Each chestnut is wrapped and ready for use.
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It is relatively sticky, so roll it into a round shape with plastic wrap, not too thin.
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Wrap the chestnut bean paste buns like buns.
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Wrap well and pinch the edges.
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Wrap it up and roll it in the coconut.
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Put it in the refrigerator for more than 1 hour, and it is ready to eat. The rich coconut aroma will linger between your lips and teeth...
