Cinnamon
By VicentaLakin
Lately, after the cinnamon flower, the kitchen will fragrance. It was a cinnamon pastry, and tonight it's a cinnamon. It's easy to eat in South America, but it's more time-consuming and acute is not the right thing to do
Recipe Recommendations
- Osmanthus 4 tablespoons
- red glutinous rice 5 scoops
- lotus root one
- brown sugar 1/4 tablet
- sweetening
- braised
- several hours
- simple
Steps for Cinnamon
1
Blood rice immersed two hours early
2
Lean clean, peel skin
3
Cut each end to three centimeters
4
Lift up the pole, stick the blood rice in the hole with chopsticks
5
Cut each end to three centimeters
6
Just cut off the little cap and put a toothpick on both ends. Seal it
7
Waters in the pots flooded with lush, red sugar, cinnamon, and boiled for two hours
8
When it's cool, cut the pieces
9
Make it as you like, and then you can put cinnamon on the surface
10
Make it as you like, and then you can put cinnamon on the surfaceCinnamon Make Tips
1. After gently rinsing the black glutinous rice, do not discard the soaking water; pour it into the pot together to stew the lotus root (the nutrients of the lotus root dissolve in the water, so do not waste it).
2. Black glutinous rice can be substituted with regular white glutinous rice, though the nutrition and presentation will not be as good.
3. The osmanthus honey is homemade (my recipe has a tutorial); if you find that troublesome, you can drizzle osmanthus flowers mixed with honey directly over the surface of the lotus root.
4. My shop has Guilin golden osmanthus; interested friends are welcome to visit~