I don't know
By VicentaLakin
Combining chestnuts, coconuts, soybeans, rice sweets, cool summers, and cold rice sips. I was busy in the kitchen, trying to wrap one up, and my son couldn't wait to chase me and ask, "Mom, can we eat?" It's a disappointment, it tastes better after it's cold, but the kids can't wait to see the poor look. All right, have one. I didn't know it was good to eat. It turns out that the son is getting bigger and bigger now. Busy, wrap everything up, put it in the freezer, eat it the next morning, it's really good. Combining the smell of thick coconuts。
Recipe Recommendations
- coconut milk 150 grams
- glutinous rice flour 100 grams
- corn starch 10 grams
- chestnut of 8
- milk 50 grams
- egg yolk a
- sugar 30 grams
- salad oil 15 grams
- coconut appropriate amount
- Cooked glutinous rice flour appropriate amount
- sweetening
- steamed
- half an hour
- simple
Steps for I don't know
1
Coconut, milk, yolk, sugar, salad oil in large bowls。
2
It's evenly mixed with a manual omelet。
3
Add rice flour, corn starch。
4
It's evenly mixed with a manual omelet。
5
In two bowls, cover the film and steam the pot for 20 minutes。
6
Combination with chopsticks makes the noodles smoother and resilient, and freezes the refrigerator to cool。
7
Take a proper amount of thorium powder and put it in a flat pan and fire it to a slight variation。
8
It's cold, it's hot, it's cold, it's hot, it's hot。
9
Split into 40 grams of a little noodle。
10
Get a chestnut wrapped in soy sauce。
11
Every chestnut is wrapped in a spare。
12
It's sticky, and it's rounded off by the mucous membranes, not too thin。
13
Pack it up like a bag of cherries。
14
Pack it, hold it。
15
Pack it up and roll it in the coconut。
16
It's in the freezer for more than an hour. It's available. It's in the mouth