Potato-head rice
By VicentaLakin
Ten of them took two days. The first day of the coconut, the next day。
Recipe Recommendations
- Taro 200g
- red bean 100g
- glutinous rice flour 200g
- white sugar 50g
- water appropriate amount
- sweet fragrance
- steamed
- several days
- ordinary
Steps for Potato-head rice
1
Coconut cut, broke。
2
Dry, spare。
3
The red beans are impregnated for five hours and the high pressure pot is boiled for 20 minutes。
4
Red beans are more than double the water。
5
Broken red bean mud pours into the pressure pan。
6
Two spoonfuls of sugar, fire, mixing。
7
Water dry, fire off. If you're going to taste more delicately, you can add odourless vegetable oil and continue to mix。
8
Add a backup. There's no gas in the soy sauce. Ha ha ha
9
The taro evaporates 20 minutes。
10
Add two spoons of sugar after sifting。
11
Add rice powder, mixed with water。
12
Slipped。
13
Put it on the plate, cover it up, evaporate from the fire for 18 minutes。
14
Steam well。
15
You put oil on your hand (the oil doesn't smell, the oil cools after high temperatures). Take a piece of rice and wrap it in soy sauce。
16
We'll wrap the sacks with coconuts。
17
Do one
18
I can't wait to eat first
19
I've made 10 of them, but there's only four。