aiwowo
By VicentaLakin
Recipe Recommendations
- glutinous rice appropriate amount
- flour appropriate amount
- white sugar appropriate amount
- peanut appropriate amount
- raisins appropriate amount
- walnut appropriate amount
- sesame appropriate amount
- Beijing cake appropriate amount
- sweetening
- skills
- several hours
- senior
Steps for aiwowo
1
Soak glutinous rice for more than 4 hours.
2
Drain and place on a plate and steam for 40 minutes over high heat.
3
Remove the cover and pour in boiling water, and stir while pouring in boiling water to make the glutinous rice fully absorb the water; stir to full strength, cover and continue to steam for 15 minutes.
4
Steam the flour in a steamer for 15 minutes and remove.
5
During the steaming process, the flour becomes dry and hard when heated, and rolls it into powder with a rolling pin.
6
Roast walnuts, peanuts, and sesame seeds over low heat until fragrant.
7
Peel walnuts and peanuts and crush them into grains.
8
Chop the raisins and cut the Peking cake into small grains for later use.
9
Take out the glutinous rice and pound it. It can be bonded into blocks and has strength.
10
Take a small amount of flour, mix with chopped fruits and white sugar and stir well.
11
Take an appropriate amount of glutinous rice, place it on the flour and rub it back and forth to make the rice completely covered with flour; press flat, wrap in the stuffing, and knead the surroundings together to reunite.
12
Completely cover the glutinous rice dough with flour and garnish it with Peking cake.aiwowo Make Tips
1. The glutinous rice must be completely cooled when making skins, otherwise it will get dirty.
2. In order to prevent the flour from being soaked by water during the steaming process, you can cover the flour with a dry cloth.
3. Soak the glutinous rice more before steaming, but don't use more water during steaming, less than when making rice, because it has already been soaked, too much water will easily collapse and not form.
2. In order to prevent the flour from being soaked by water during the steaming process, you can cover the flour with a dry cloth.
3. Soak the glutinous rice more before steaming, but don't use more water during steaming, less than when making rice, because it has already been soaked, too much water will easily collapse and not form.