Crystal glutinous rice paste

1

Prepare the ingredients.

2

Blanch the orange flour with 15 grams of boiling water, then add the glutinous rice flour, white sugar, salad oil, and water to the orange flour, knead it into a dough, and simmer for a while.

3

Divide the dough evenly into twelve equal parts, take a small piece and place it in the palm of your hand and press flat, then add the jujube paste filling and wrap it into a round ball. Place the glutinous rice ball between the palms and form a smooth round ball.

4

Pour a little salad oil on a plate and brush well.

5

Put the glutinous rice balls on a plate and roll them, let the glutinous rice balls get oily to avoid sticking.

6

After all the noodles are wrapped, dip all the glutinous rice balls evenly with the salad oil.

7

Put it in a steamer and start steaming.

8

After boiling, steam for about 20 minutes, or depending on the actual situation. This is the steamed glutinous rice paste.

9

Roll the coconut paste while it is hot.

10

When rolling mashed coconut, you can put two into the mashed coconut at a time, and put the rest in the pot first and cover the lid. Don't let the rest of the glutinous rice paste dry or dry. It will be difficult to dip it into mashed coconut when it cools and dries.

11

Roll all the glutinous rice cakes with coconut paste, place them on paper holders, and finally garnish with strawberry filled crystal fruit cream.

12

Try one first, with the filling inside.

13

Finally, let's take a close-up!

14

A close-up decorated with fruit cream.

1. Unlike wheat flour, glutinous rice flour will crumble if kneaded too much; generally, you should squeeze it into a ball with your hands or roll it between your palms to make it increasingly pliable and elastic. 2. Cover any unused dough with plastic wrap to prevent it from drying out. 3. The steamed mochi should be coated with shredded coconut immediately while hot; if it cools down or dries out, the coconut will not stick. Mochi that has not yet been coated should remain in the steamer with the lid on. 4. Finished mochi should be eaten on the same day; it will become slightly hard the next day, and the texture will not be as good as when freshly made. 5. The shaped raw dough can be frozen in the refrigerator; when you want to eat it, just take it out and steam it.