The tea and the rice
By VicentaLakin
Last time we made the rice, they all said it was delicious, and it's gone. As a result, a little tea-smelling rice rice was made to feed the sisters during their working hours. It's the same as usual, half fried, half steamed, one full in the morning. It's good. It's good to be shared。
Recipe Recommendations
- water milled glutinous rice flour 200 grams
- Shuimanzhan Rice Noodles 30 grams
- white sugar 50 grams
- qingshui 100 grams
- coconut 30 grams
- matcha powder 20 grams
- sweetening
- baking
- an hour
- simple
Steps for The tea and the rice
1
White sugar and water in the pot, and fire to melt。
2
The two powders are mixed, one quarter of the powder goes into the sugar water and the paste is constantly mixed with chopsticks。
3
And then the paste is put into the rest of the powder, and the powder and the paste are cooked while it's hot。
4
When mixed, a little bit of oil goes down, a little bit of it on the hands, so it's sticky. And good powder。
5
Pour the tea, crush the hard piece with your finger and rub it in the white dust。
6
A small ball of dust is squeezed, a plate is taken, a little oil is put under the plate and a little ball is dropped in. A little gap between each。
7
The water is then added to the steam pan and the finished half product is evaporated on the lid for 10 minutes。
8
And take a clean bowl, and the coconut fall down, and put in it, with a clamp, a steamed tart full of coconuts。
9
You can eat it when you're wrapped in rice. Because the coconut process did not have direct contact with the platinum, it was no longer required to evaporate。