Shredded coconut snacks
Ingredients: glutinous rice flour
Recipe Recommendations
- glutinous rice flour 200 grams
- Chengfen 50 grams
- water 300 grams
- coconut appropriate amount
- oil three scoops
- sugar appropriate amount
- bean paste appropriate amount
- peanut butter appropriate amount
- blueberry sauce appropriate amount
- sweetening
- steamed
- ten minutes
- simple
Steps for Shredded coconut snacks
1
I forgot to shoot glutinous rice flour, orange flour, rice flour, blueberry paste, peanut butter, bean paste and shredded coconut.
2
Divide the flour and water into three parts. The ratio of glutinous rice flour to orange flour is 4:1; the water is 1.5 times that of glutinous rice flour, and mix them into glutinous rice water, blueberry jam water, and clear water respectively, and then pour them into the flour and mix them into flour slurry.
3
Find a container, preferably rectangular, but I don't have small ones at home, so I have to find a disk, wrap it in plastic wrap, and then brush it with a layer of oil. Pour the paste into the plate and steam for ten minutes.
4
Wrap the chopping board with plastic wrap and pour shredded coconut.
5
Pour the steamed sticky cake on the chopping board, roll it into a square, and brush with various fillings.
6
Roll it up.
7
Cut into sections, dip in more shredded coconut, and you can eat.