glutinous rice dates
By BartCollier
Today, I went shopping in the supermarket with my dad, and started work when I came back. It can be said to be pre-heating in advance for the New Year's Eve two days later-when the finished product comes out of the pot, the festive color is very lovely, coupled with the soft and smooth aroma of glutinous rice and the sweet combination of red dates when entering the mouth. It makes people can't bear to stop chopsticks... Hehe, I hope everyone likes to share this delicious food together.
Recipe Recommendations
- red dates 3 two
- glutinous rice flour 2 two
- white sugar 2 tablespoons
- starch Half a small spoon
- sweetening
- steamed
- ten minutes
- ordinary
Steps for glutinous rice dates
1
Wash and remove the cores of about 3 taels of red dates (try to use dates with more meat and larger size).
2
Heat about 2 taels of glutinous rice flour with boiling water and mix well (mixing with warm water will make the dough soft and let the dough stand for 10 minutes).
3
Stuff the glutinous rice flour into the pitted red dates (it is better to keep the glutinous rice flour just above the red dates).
4
After boiling, steam on medium heat for about 10 minutes (it doesn't take too long, just steam the glutinous rice balls, and the taste will be bitter if it is heated for too long).
5
2 tablespoons sugar, half tablespoon starch, add water to make water starch to thicken (it is not easy to heat the soup for too long and hang it evenly on the dates).