Today for everyone to unlock a new way to eat glutinous rice flour: delicate and soft glutinous rice cold cake. The method is really super simple, the handicapped party does not have to worry about ha!
【Ingredients required】
Mochi dumplings: 150 grams of water-ground glutinous rice flour, 30 grams of corn starch, 200 grams of pure milk, 30 grams of white sugar, 30 grams of corn oil, 2 grams of matcha powder.
Filling: 300 g of bean paste.
Hand flour: 20 g glutinous rice flour.
(1) First, add the glutinous rice flour, corn starch, sugar, and pure milk from the mochi balls to the plate in turn, stir until there is no dry powder, and add 30 grams of cooking oil with a small smell. After stirring well, put cold water on the steamer and put a plate on top to prevent excess water vapor from dripping in. Then steam over high heat for 20 minutes. Timing after the water is boiled.
(2) At this time, we will prepare a little cooked flour and use it for anti-sticking for a while. Add 20 grams of glutinous rice flour to a wok and fry slowly over low heat. Stir-fry until the glutinous rice flour is slightly yellow in color, and you can smell the strong rice aroma.
(3) After the potatoes are steamed, let them cool slightly. Start kneading when it's not hot but still warm. Sprinkle the cooked flour on the board, scrape the mochi off with a spoon and put it on the board. Then knead into a smooth dough. If you knead it here for a while, the taste of the mochi will be better, and the cold cake will be more elastic. Then divide it in two, half to make the original flavor, the other half add 2 grams of matcha powder, knead evenly to make a matcha flavor.
(4) After kneading the matcha powder and the mochi evenly, roll out into elongated flakes. Then rub the 150 grams of bean paste into thin strips, put it in the middle, and then wrap the bean paste filling and pinch the seal tightly. Finally cut into small pieces.
(5) The original method is the same.
(6) The cold cake is sweet but not greasy, soft and sticky, full of elasticity, and the taste is still soft and tender after three days, and it will not be hard.