1, black sesame glutinous rice balls.
Ingredients: glutinous rice flour, black sesame balls, cooked white sesame seeds.
Production: add appropriate amount of water to glutinous rice flour and knead it into smooth dough; Divide the glutinous rice dough into small balls; Pressing 1 glutinous rice balls into cakes; Wrapped in black sesame balls and kneaded into balls; Roll in the cooked white sesame seeds, so that the sesame seeds are evenly stained on the surface of the glutinous rice balls; Add a little oil to the hot pot, put the black sesame seeds into the pot and stir fry slowly; Stir fry until golden brown.
2, purple potato bean paste cake.
Ingredients: purple potato, red bean paste, glutinous rice flour, white sesame seeds and sugar.
Production: steamed purple potato, peeled, pressed into mud with a spoon while it is hot; Add sugar while it is hot, and then add about half of the purple sweet potato paste glutinous rice flour. Uniformly mixing; Knead the purple potato dough and bean paste stuffing into small balls and get ready; The purple potato dough is pressed into round pieces, wrapped with bean stuffing, wrapped and pressed into cakes, and the surface is drenched with water.
Put the purple potato cake into the cooked white sesame seeds and press it on both sides to make it stick with sesame seeds; Heat the pan and add a little oil. Put the cake in the pot and fry it slowly.
3, glutinous rice bean paste cool cake.
Ingredients: 220g glutinous rice flour, 255g milk, 20g sugar, and appropriate amount of red bean paste.
Production: add sugar and milk to 200 grams of glutinous rice flour, and milk can be replaced by the same amount of water. Don't have too much sugar, because the red bean paste also contains sugar. Stir glutinous rice flour and milk evenly with a manual whisk, without particles. Fix a large plate on a large bowl to prevent water vapor from dripping, put it in a steamer and steam for about 20 minutes.
In the meantime, take 20g of glutinous rice flour, put it in a wok, stir-fry it with low fire until it turns yellow, and then take it out for later use as hand powder. Take out the steamed glutinous rice cake, dry it until it is not hot, put it on the console, and knead it into glutinous rice balls with the help of hand flour.
Roll it into a long strip, split it in two from the middle, squeeze bean paste stuffing on it, the length is the same as that of glutinous rice balls, then roll it up and gently rub the joints to make it round. Cut into suitable long sections and serve.