The white glutinous rice dumpling noodles are added with corn flour, and they still feel so soft and glutinous. The coarse is fine and rich in nutrients. The cooked glutinous rice balls are soaked in coconut juice. They are fragrant and sweet, and have a particularly different taste.
Coconut juice corn glutinous rice balls, served with fried eggs and cod steak, a simple and nutritious breakfast was born.
Coconut juice corn glutinous rice balls
By EthaO'Keefe
Recipe Recommendations
- glutinous rice flour 90 grams
- corn flour 30 grams
- coconut powder 1 bag
- eggs one
- sugar Osmanthus 2 teaspoons
- salad oil 1 teaspoon
- sweetening
- cook
- half an hour
- ordinary
Steps for Coconut juice corn glutinous rice balls
1
Prepare the ingredients.
2
Add 1 teaspoon salad oil and sugar osmanthus to black sesame powder and mix well to form glutinous rice balls filling.
3
Mix glutinous rice flour and corn flour, mix with water to form glutinous rice balls.
4
Take a ball of glutinous rice balls and wrap it in the stuffing to make corn glutinous rice balls.
5
Wrap all the glutinous rice balls in this way. (While making glutinous rice balls, add oil to the frying pan and start frying the eggs and cod steak)
6
Boil the water in the pot, add the glutinous rice balls and cook them.
7
Take a bowl, add coconut powder; mix well with boiling water. Set aside.
8
Pour the cooked glutinous rice balls into coconut juice.Coconut juice corn glutinous rice balls Make Tips
1. The ratio of glutinous rice flour to corn flour is 3:1. Do not use too much corn flour, otherwise it will be difficult to shape.
2. Coconut milk powder is naturally sweet; if you have a sweet tooth, you can add some sugar.