More stomach than millet! Once steamed, it will be done, and the elderly and children should eat more!
by Peach Kitchen 【Official Certified Master of Bean Fruit Cuisine】
Glutinous rice layer: glutinous rice 300g
Shizu 205g
Rice wine juice 45g
Sugar 10g
Dried cranberries 25g
Yellow rice layer: rhubarb rice 125g
Shimizu 75g
Rice wine juice 30g
Sugar 5g
1. Soak glutinous rice and rhubarb rice in water overnight in advance. Let's make the glutinous rice layer first: wash the soaked glutinous rice, drain the water, pour it into a deep dish, add water and rice wine and mix well.
2, 2. Steam in cold water, bring to a boil on high heat and then turn to medium heat to steam for 1 hour
3、3. After steaming, take it out while hot, add dried cranberries and sugar and stir until it is sticky and the rice grains are blurred, pour into the mold with plastic wrap, and then smooth it with hand compaction (you can bring a glove, and then dip some drinking water and smooth the glutinous rice, so that it can be anti-sticky)
4、4. Make another layer of yellow rice: wash the soaked yellow rice, drain and pour into a deep dish. Add water and rice wine and mix well. Add the pumpkin cubes, put cold water on a pot, bring to a boil on high heat and turn to medium heat and steam for 1 hour
5、5. Remove while hot, add sugar and mix well, pour over the glutinous rice layer and smooth with a soft spatula
6, 6. Then cover with plastic wrap, put in the refrigerator for one night, and then cut into pieces to eat (you can eat with sugar osmanthus flowers or honey)
When stirring glutinous rice, there is a rolling pin at home that can be used to roll out the dough pin, which will save more effort
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