♪ Psyched gold honey ♪
By VicentaLakin
It's always been my favorite, and that beautiful purple makes me want to keep it, so I like to make all kinds of beautiful food with it. When the potatoes and peanuts and almonds are slurged together, and you're added to the wine brew, you'll see that the purple that was already beautiful becomes more glamorous, and you can't wait to taste it, and you're already drunk in its color.
Recipe Recommendations
- purple potato one
- peanuts 60 grams
- big almond 50 grams
- Pumpkin corn almond pulp appropriate amount
- glutinous rice flour appropriate amount
- Home-made wine appropriate amount
- white sugar appropriate amount
- water starch a little
- sweetening
- cook
- three-quarters of an hour
- ordinary
Steps for ♪ Psyched gold honey ♪
1
Prepare the main raw materials。
2
Get ready for the ingredients。
3
The potato is taken from the skin and washed and cut into Tin。
4
Put it in the soybean machine and add peanuts and almonds, and then add water to the indicated water level。
5
Switch to the power supply, press the Five Valley Paste and the soybean machine begins work。
6
Use this time to start making pumpkin rice round. Add appropriate amounts of rice powder to the pumpkin almond apricot and rub it in the rice noodle。
7
The noodles will grow light。
8
Cut into small pieces。
9
And then one by one。
10
In the small pot, the water is boiled and the well-prepared rice round is cooked。
11
A boiled round of knobs will be taken out and water will pass through the water。
12
Getting a good pick of potato peanut almond。
13
Get in the pot。
14
Add wine brewing and white sugar blending, with a small fire boiled to sugar。
15
And then we'll hook it up. The color is already changing。
16
If you mix it evenly, you can shut it down。
17
Into the bowl and into the pumpkin round of rice。♪ Psyched gold honey ♪ Make Tips
This dessert can be served either hot or cold. Since the pumpkin, corn, and almond milk mixture is naturally sweet, the resulting glutinous rice balls are sweet and delicious. Additionally, because they have been boiled, they have a very chewy and springy texture. I used cornstarch for the water starch mixture; adding this prevents the rice balls from sinking easily and also gives the dish a thicker consistency.