Chestnut cream rice cake
By VicentaLakin
Korean rice cake, very hot now. No oil, no ovens, no cream decorations, usually with soybean, beautiful and healthy! Today I put a little butter in the chestnut mud and put cream on the chestnut cream and the flowers on our rice cakes
Recipe Recommendations
- glutinous rice flour 50 grams
- rice flour 100 grams
- powdered sugar 25 grams
- milk 78 grams
- chestnut paste 100 grams
- butter 50 grams
- jam appropriate amount
- rose essence few drops
- Colorful essence few drops
- sweetening
- steamed
- an hour
- simple
Steps for Chestnut cream rice cake
1
Take a bowl of rice powder, rice powder and sugar powder and add a proper amount of milk
2
Spread your hands. Grab your hands and hold them tight
3
This is what I want
4
Sift the rice powder with a thick screen
5
Take a steam cage, put oil paper on it and put it in Moose Circle
6
Spill the powder and make two spoons of homemade jam
7
And then we put powder on it and we put chopsticks on the surface
8
When the water's out, it's about 30 minutes
9
It's a little cold and it's gone
10
Take a proper bag of chestnuts and put them in a breaker cup, and add a proper amount of milk or cold water for a good beating
11
When the chestnut mud falls, it's sifted
12
It's chestnut mud
13
Prepare chestnut butter: add softened butter pellets and sugar powder to a feather
14
Put in a proper amount of chestnut mud
15
Smuggled into chestnut cream
16
Take the appropriate amount of chestnut cream and add roses to red
17
Take the appropriate amount of chestnut cream and add the fragrance to green
18
Put chestnut cream in the bag and squeeze out the roses and leaves and put them on rice cakeChestnut cream rice cake Make Tips
Don't add too much jam, a little bit is enough. You can use red bean paste instead. There is leftover chestnut cream frosting.