Hainan coconuts
By VicentaLakin
when i was a kid, i liked new year's festival because my family was making coconuts. the coconut fragrance was later named after it was put in the winehouse menu, and the natives used to call it "the twilight." with coconut leaves or balaka leaves, the rice packs coconuts, peanuts, sesame, red sugar, etc., which eats and smells. little one, mostly when breakfast or dessert. it is now a special food that ordinary people can eat every day。
Recipe Recommendations
- glutinous rice flour 300g
- sticky rice flour 50g
- powdered sugar 30g
- edible oil 30g
- boiling water 200g
- peanuts
- Black and white sesame seeds 20g
- coconut 15g
- brown sugar 40g
Steps for Hainan coconuts
1
Ready。
2
Instead of coconut leaves, bread-paper butts。
3
Pumps in the deep basin。
4
Fully mixed and even。
5
Flour material is placed in the deep basin, the water is burned and mixed, and gloves are used to protect it。
6
It's mixed into flour without dry flour. It's not fixed, it's different, it's different, it's different and it's the safest thing to mix。
7
Pull out a small piece of pasta, without overstating it, and feel the right size. The face was crushed to a circular skin with your hands。
8
Pack it in, shut it. Hold it tight。
9
Put it in the paper tray. It will be boiled and boiled for 18-20 minutes and covered for two or three minutes。
10
The wheat starch is added, the finished product is somewhat transparent and tastes less visceral than simple rice products。
11
It smells good。
12
It's fried. It's another flavor。
13
You can do different things. The addition of flour with potatoes, pumpkins, etc. to the main fabric of the noodles is approximately three to five grams per 100 grams of millet。
14
Just as fertilized。
15
And the fragrance of coconuts, and the drying thereof, and the wrapping thereof, and the freezing thereof. It's enough to reheat or fry。