Coconut rice cake
By VicentaLakin
Today we make a cup of tea-cracked rice cake with no resistance at all to the food of the tea, the fragrance of the tea, the sweet of the cranberry, the thick of the coconut milk! No ovens, easy to do, sour and sweet, really delicious。
Recipe Recommendations
- glutinous rice flour 150 grams
- corn starch 20 grams
- white granulated sugar 20 grams
- pure milk 230 grams
- dried cranberries appropriate amount
- rum appropriate amount
- appropriate amount appropriate amount
- matcha powder 3 grams
- sweetening
- steamed
- three-quarters of an hour
- ordinary
Steps for Coconut rice cake
1
3 grams of tea powder added to 20 grams of hot milk mixed into paste。
2
A proper amount of cranberry dry is added to the rum and soft spares。
3
150 grams of corn powder, 20 grams of corn starch, 20 grams of white sugar, 210 grams of pure milk, put together。
4
Smuggle even to no particles。
5
Sift the face。
6
A flat split of two。
7
A rice paste with prepared tea paste, evenly mixed。
8
Go through again。
9
Prepare a gas paper for a container and pour two pieces into it。
10
A soft cranberry on the face。
11
It's 20 minutes away。
12
Take out the steamed rice cake, cut into small pieces。
13
The surface is covered with coconuts。
14
CRANBERRY-CRACKER RICE CAKE, FINISH O
15
It tastes good。
16
Smiling, steaming, making simple, smelling good。Coconut rice cake Make Tips
You have to put on paper. The product will be sticky。