material
Glutinous rice flour 1kg, stem rice flour 0.5kg, sugar 200g, cooked sesame 200g, banana leaves (or bamboo leaves).
working methods
After mixing glutinous rice flour and stem rice flour, add appropriate amount of warm water, 100g sugar, and make dough.
200g of cooked sesame seeds are mashed, and sugar100g is stirred evenly.
Boil a pot of boiling water and add a little oil.
Cook the bamboo leaves in the pot and take them out so that the surface of the bamboo leaves is covered with a thin layer of oil.
Make a small dough, wrap it with stuffing 2 and wrap it with bamboo leaves.
The dough is placed in the middle of the bamboo leaves, and the two sides are folded in half, and the head and tail of the bamboo leaves are also folded in half to form a square block.
Steam in the pot.
skill
Straw powder is a powder ground from ordinary rice. Ciba made of pure glutinous rice is too sticky and makes me feel greasy, so I am used to adding some rice noodles.
Glutinous rice flour dough is easy to spread, so it is best to wrap the small dough with bamboo leaves immediately after filling.
Made of banana leaves, the shape is relatively uniform, and the steamed Ciba tastes different.
Ciba practice ii,
material
Glutinous rice flour 300g, peanut flour 100g, fine sugar 30+20g, proper amount of water and a little oil (for washing dishes).
working methods
1. Mix 30 grams of white sugar and glutinous rice flour evenly, then pour in a little water and stir evenly to make glutinous rice slurry.
2. Wipe the plate with a thin layer of oil with a paper towel, then pour the prepared glutinous rice slurry into the plate, steam it on a steamer for 15 minutes, and then take it out to cool slightly.
3. Pour the peanut powder into a non-stick pan and stir-fry for 5 minutes with low fire until fragrant, then take it out and add 20 grams of sugar and mix well for later use.
4. Cut the slightly cool glutinous rice cake into small pieces with scissors and put it into peanut powder. Wrap the whole body with peanut powder and serve.
skill
1, peanut powder can be bought in the supermarket, if not, stir-fry peanuts without red clothes and grind them into powder.
This kind of snack is actually very simple. The key lies in the soft and hard taste of glutinous rice cakes. Therefore, when adding water to make paste, glutinous rice flour should be made into rice paste instead of dough.
3. Brush a thin layer of oil on the plate before steaming, which makes it easier to take out the steamed dough. The steamed dough is particularly sticky. When scissors are cut, you can prepare a bowl of clear water next to it. Dip the scissors in water when cutting, so that they won't stick to the scissors.
4, because glutinous rice is not easy to digest, so don't overeat, otherwise the stomach will be overloaded.
Practice 3, super simple.
material
1 cup glutinous rice flour, appropriate amount of soybean powder or peanut powder, appropriate amount of sugar and appropriate amount of water.
working methods
1, add three spoonfuls of sugar to glutinous rice flour, add water to make a thin batter, and steam on the pot for fifteen minutes.
2. Add sugar to soybean flour.
3. Cut the steamed glutinous rice balls into small pieces with scissors and roll them out in step (2).
skill
Glutinous rice paste should not be too thin and not flowing, and the dryness should be the kind that just doesn't flow on the plate.
Method 4: Do it yourself.
material
polished glutinous rice
working methods
1. Soak glutinous rice overnight, drain it and steam it. Don't steam it thin, otherwise it will not be easy to form.
2. Steamed glutinous rice can be beaten with a rolling pin, rolled like a rolling surface, and rubbed by hand like washing clothes, in order to crush the glutinous rice.
3. Eat some peanut powder while it is hot. Wrap in sugar and fry with a little oil (originally wrapped in bean paste, red beans have no time to fry after steaming, so we have to use white sugar instead)