Hello everyone, I am Sister A, a post-80s mother who focuses on home-cooked food, and her purpose is to make the most delicious dishes with the simplest ingredients.
The day before yesterday has been the sting festival, is the third festival of the year, sting means that the weather warms up, spring thunder, wake up the insects that hibernate underground, a year of spring plowing also begins, while the temperature in most parts of the country quickly rises, will usher in a school of melting spring, in the diet should eat more light food, such as glutinous rice, sesame, honey, dairy, tofu, fish, vegetables, etc., so today Xiaobian with glutinous rice and black sesame to do a pure handmade glutinous rice fin, the cost of less than 10 yuan to do 12, too cost-effective.
Many friends will ask, so troublesome is not as good as replacing glutinous rice with glutinous rice flour, the taste made directly with glutinous rice flour is not so good, using glutinous rice to eat is granular, viscosity is greater, satiety is also strong, and then share detailed methods with you.
【Recipes】
500 grams of glutinous rice, 100 grams of cooked black sesame seeds, 20 grams of brown sugar, 20 grams of white sugar, 30 grams of corn oil
【Directions】
The first step: glutinous rice washed and soaked for 2 hours, soaking time can not be too long, long time glutinous rice absorbs more water, do sticky rice will be very sticky success rate is not high.
Step 2: The soaked glutinous rice is fished out and put into the steamer to be flattened, and a few holes are poked with your fingers, and the heat is even, so that the glutinous rice is easy to cook.
Step 3: Steam the glutinous rice to adjust the sugar filling, put the cooked black sesame seeds into the wall breaker and pour them into the bowl, add brown sugar and white sugar, and then pour 30 grams of corn oil and stir well.
Step 4: Pour the steamed glutinous rice onto a cutting board covered with plastic wrap and beat it with a rolling pin to form a ball.
Step 5: Then divide into 12 small balls of equal size, remember to grease your hands or put on silicone gloves.
Step 6: Spread the dough open by hand, put the black sesame filling in the middle, wrap it up like a bun, and close the mouth down.
Step 7: Put half a spoonful of oil in the pot, put the wrapped rice dumplings in turn when the oil is hot, the surface of the rice dumplings should also be smeared with a layer of oil, fry over low heat until both sides are golden brown to get out of the pan, when frying, you do not need to use a spatula to press the rice rakes, after heating, the rice dumplings will become slightly larger and flattened.
The outside is charred and the inside is sticky, a light bite, full of fillings with a thick black sesame flavor, chewy, and the best taste when eaten hot.
Today's sharing is here, if my sharing is helpful to you, please help like or forward it, thank you for your support.