Ilho

1

Prepare material to immerse Jiangmi for six hours。

2

Placing ordinary flour on a bowl to keep the film in the steam pan for 15 minutes。

3

The water in the pot will be released for one minute into the plume。

4

Take a clean drawer and wrap it in dry water。

5

Put it in the cage, steam it for 20 minutes. (stammering)

6

Take the steamed rice out and put it in a bigger bowl。

7

Add a proper amount of open water, and use the scepter to stir up the rice to the top (not too bad, to prevent viscous teeth) so that it is covered in a wet sheet, which is cooled。

8

Slice the ripe peanuts with a knife

9

Mountain cakes cut into small particles。

10

Take a bowl and put sugar, flour and sesame in。

11

Then we put the pellets, peanuts and rose sauce into the mix. A mixture of evenly pellets is rubbed into a mass。

12

Freshly fertilized flour is torn to pieces with a cane, and cooled rice is to be removed from the linen and sprung。

13

Stuck in the same size。

14

Press down the good stuff. And put the good stuff on the flattened agent。

15

Wrap it slowly with your hands into a sphere. Just put it on the tatter。

1. Steamed flour is used as a binder for the filling; adding some helps the filling hold together. Steamed flour becomes hard and needs to be crushed with a rolling pin before use. 2. Blanch the glutinous rice in boiling water for a short time; it should still have a slight raw center before being removed. 3. Drain the water from the glutinous rice before steaming, and be sure to wrap it in a cloth. Do not steam for too long, or the glutinous rice will become too soft and mushy, affecting the texture. 4. Do not overwork the glutinous rice, or the Ai Wo Wo will become too sticky and gummy. 5. The amount of sugar can be adjusted according to personal preference. 6. Traditional Ai Wo Wo filling uses osmanthus jam, but adding rose jam this time was also good. 7. Ai Wo Wo is best eaten fresh; keeping it for too long will cause it to harden and affect the texture.