A list of the contents of this article:

How to do Xue Mei Niang / Nuomi Kui?

1. Illustration 2 of the practice of Xue Mei Niang / Dafu / Nuomi Kui. If granulated sugar is added, it can be replaced with the same amount of powdered sugar or cotton sugar. Figure 3: there is no milk at home. Usually drink Australian A2 milk powder, mix it directly into liquid and add it to the powder-sugar mixture.

2. Mango meat 6 pieces Xue Mei Niang / glutinous rice curd method 100g glutinous rice flour and starch mix, sugar and hot milk mix, sugar milk slowly pour into glutinous rice flour mixture, change the edge to stir, until become muddy water without caking. Steam in a hot steamer over high heat for 20 minutes.

3. Prepare glutinous rice flour, corn starch, granulated sugar, butter, milk, light cream, mango. Mix all raw powder and sugar into the milk and stir until there are no particles. Sift the powdered sugar and milk mixture twice, put it in a basin, cover with plastic wrap, pierce several small holes with toothpicks and steam for 20 minutes.

4. Glutinous rice paste method 1: take glutinous rice balls the size of egg yolk, sprinkle a little hand powder on the board, and roll it into a round skin about 3 mm thick. Take strawberries or other fruits and put them on the skin of glutinous rice. Wrap it tightly with dumplings, and the extra dough can be pulled off. This is the finished glutinous rice paste, which has a little hand powder on the surface, so it won't stick even if several are put together. Strawberry Dafu and Xuemei Niang are also made in this way.

How to cook coconut fragrant glutinous rice paste?

Materials: 75 grams of glutinous rice flour, 10 grams of coconut powder, 35 grams of cold water, 10 grams of sugar, 15 grams of Cheng powder, 8 grams of boiled water, 10 grams of vegetable oil, lotus paste, red bean paste, shredded coconut. Knead glutinous rice flour and coconut powder with cold water and sugar. Pour boiling water into the Cheng powder, blanch it, and knead it into the glutinous rice dough. Add vegetable oil and knead into glutinous rice balls and divide them into 6 portions.

2. Mix glutinous rice flour, coconut milk and sugar evenly, and add appropriate amount of food pigment to adjust color. Pour the glutinous rice paste into a steamer and steam over medium heat for 15 minutes. Take out the steamed glutinous rice paste, cool it and cut it into small pieces. Put the minced coconut into the bowl, put the chopped glutinous rice paste into the bowl, and stick the minced coconut to the glutinous rice paste by hand.

3. Coconut fragrant milk yolk glutinous rice paste material: (10 glutinous rice paste) milk yolk filling: salted egg yolk 50g, whole egg 150g, light cream 150g fine granulated sugar 80g, milk powder 30g, Cheng powder 40g, low gluten powder 40g, melted butter 45g glutinous rice crust: milk 230g, corn oil 30g, fine sugar 38g, glutinous rice flour 55g, sticky rice flour 42g, Cheng powder 35g step: first deal with salted egg yolk. Put the salted egg yolk in a baking pan, spray with high spirits, steam, crush and crush.

4. Wrap the stuffing with glutinous rice paste and rub it into a ball. Roll in pieces of coconut meat or fried shredded coconut to cover it with a layer of coconut meat or shredded coconut. Step 6: finally, decorate the wrapped glutinous rice paste on a decorative plate and sprinkle some shredded coconut or sesame seeds as decoration. If you like, you can also add some coconut milk or syrup to the glutinous rice paste to increase the flavor.

How to make peanut "rice"

Ingredients: 1 jin of glutinous rice flour, 50 grams of coconut paste, 200 grams of peanuts, the right amount of sugar. Stir-fry the peanuts, take off their clothes, and then use a meat shredder to crush them into powder. If you don't want to fry peanuts, you can buy ready-made crispy peanuts in the supermarket instead. Pour the minced coconut into the chopped peanuts, then add the right amount of sugar, mix well, and then set aside. Pour half of the glutinous rice flour in a large basin, then add a little water and mix with the glutinous rice flour until it forms a ball.

Mix glutinous rice flour and water, steam and set aside. Grind the peanuts into peanut powder, add brown sugar and mix well. Put the steamed glutinous rice flour on the board and knead it into a ball. Roll the glutinous rice balls into thin slices and cut them into small pieces. Wrap the mixture of peanut powder and brown sugar in a piece of glutinous rice and rub it into a circle. Pour the coconut milk into the bowl, put the peanut glutinous rice paste into the bowl, and sprinkle with appropriate amount of peanut powder.

First prepare 200 grams of glutinous rice flour, then add 25 grams of corn oil and 20 grams of white sugar, pour in 200 milliliters of pure milk, stir and mix well, then add 25 grams of corn starch, stir until there are no grains of fine flour paste, pour into a flat chassis and steam in a pan of boiling water for about 25 minutes. 2: then we will prepare 150 grams of peanuts into the pan, bring to a boil and stir-fry slowly.

Practice: stir-fry peanuts until the skin is burnt, leave the pot and spare (peel) crush the peanuts (you can use a clean transparent bag and roll with a rolling pin) according to your favorite sweetness, add sugar and stir evenly. (if possible, add sesame to make it more delicious.) stir the glutinous rice flour with water and steam the paste to ensure that there are no particles.

Appropriate amount of black, white sesame and coconut paste. How to do it: mix glutinous rice flour, corn flour, clear noodles, sugar, raw oil and water into a paste, pour into the oiled cake basin and steam over high heat for about 30 minutes. Stir-fry peanuts and sesame seeds and crush them. Mix well with a little sugar water and knead into a ball filling.

Ingredients: 1000 grams of glutinous rice flour, 300g of peanut kernels (fried), 300g of sesame, 200g of sugar. Excipients: the right amount of water. Prepare glutinous rice noodles. Stir up cooked peanuts and sesame seeds with a blender. Add coarse sugar. Mix the stuffing well. Stir the glutinous rice flour with some water and knead it into a dough. Boil a pot of water, knead the glutinous rice flour into large cakes and put them in the pot, cook until ripe and float.

How is the authentic brown sugar Zanba made?

1. Authentic brown sugar Ciba is hammered with glutinous rice, but the steps are tedious, so you can also use glutinous rice flour to make brown sugar Ciba. Materials: 300g glutinous rice flour, proper amount of white granulated sugar, 50g brown sugar and 100g soybean noodles: put 2 teaspoons of white granulated sugar in the bowl and appropriate amount of warm water; stir the sugar; pour the sugar water into 300g glutinous rice flour and stir well; brush a little oil in the plate, pour into the glutinous rice paste and steam over medium heat for 15 minutes.

2. Soak glutinous rice overnight. Put the glutinous rice into the toaster, add water, and then select the glutinous rice cake program. When the program runs to stir, stirring for ten minutes can stop the program, because the three cannons do not need glutinous rice cakes as fine, it is better to have uncrushed glutinous rice particles, less sticky, more authentic. Add brown sugar and a small amount of water to the pot and bring to the boil. The brown sugar water is cooled into syrup.

3. A little oil in the pan, fry the Zanba cake until golden. Sprinkle cooked soybean powder and sprinkle with red syrup.