Practice of making perfect glutinous rice paste

Practice of making perfect glutinous rice paste

food

Practice makes perfect:

Dark chocolate120g, whipped cream140g, butter 20g and honey 30g.

Glutinous rice skin:

50g glutinous rice flour, corn starch 15g, 4g cocoa powder, 90g milk, 30g sugar and 20g butter.

1. Put chocolate and butter in a bowl and melt in water. Pour the whipped cream and honey into the pot and cook until it bubbles slightly. Pour in dark chocolate, mix well and refrigerate for more than 4 hours.

2. Bowl+glutinous rice flour+starch+cocoa powder+sugar+milk, stir well, cover the filter bowl with plastic wrap, and steam in the pot for 20 minutes.

3. Divide the crust into 6 parts, wrap it with cooked glutinous rice flour, roll it thin with a rolling pin, wrap it in Sheng Qiao, and sprinkle a little glutinous rice flour to prevent adhesion.