Coconut peanuts
By VicentaLakin
In the Qingming season, the streets and alleys are full of Aichuan, family members, or made themselves, or bought at supermarkets, vegetable markets, and sweet, soft and sweet. Today's Abigail is wrapped up in coconuts and tastes even more unique。
Recipe Recommendations
- Fresh mugwort leaf 600 grams
- glutinous rice flour 600 grams
- sticky rice flour 150 grams
- white sugar 30 grams
- qingshui 120 grams
- Peanut sesame sugar filling 150 grams
- edible oil 2 tsp
- Eat baking soda 1 teaspoon
- sweetening
- steamed
- half an hour
- ordinary
Steps for Coconut peanuts
1
A pot of water is boiled, a small spoon of soda is fed (which keeps the leaves green) and a wash of leaves is boiled for two to three minutes, while the leaves are softly squeezed with their hands and fished in cold water several times。
2
Squeeze the water of the leaves。
3
Ip and water are torn apart。
4
Powdered rice powders, sticky rice powders, sugars, edible oils mixed into a leaf and covered in noodles。
5
And split the covered pieces into equivalents, like a bouquet of soup, and rounded them, and covered them with a loaf that is sticky。
6
Put it in the voltage plate, and the fire evaporates for 10 minutes (regulating the evaporation time according to the size of the face)。
7
Then come out of the pot, while it is hot, and remove the leaves which are cushioned beneath it, and wrap them in coconuts. They don't eat coconuts。
8
Load。
9
Sweet, soft, soft, soft, sweet。Coconut peanuts Make Tips
When you cook leaves with a little soda, you keep the leaves green。