Coconut Noodle Cake

I have always liked any snacks made by glutinous rice. The entrance of Xiangxiang Nuo Nuo made people feel happy. I accidentally found this topping cake. I remember that I liked it before. Or eat breakfast, this time you can make it yourself, no need to buy it again, ha ha!

I have always liked any snacks made by glutinous rice. The entrance of Xiangxiang Nuo Nuo made people feel happy. I accidentally found this topping cake. I remember that I liked it before. Or eat breakfast, this time you can make it yourself, no need to buy it again, ha ha!

Material

Glutinous rice noodles 200 g
starch 50 grams
Fine sugar 50 grams
Corn oil 60g
water 260g
Bean paste The right amount
Coconut The right amount

Add clarified flour to glutinous rice flour and mix well

Add: Fine sugar, mix well.

Add: corn oil, mix it, it won't mix well.

Add: water, mix well.

Transfer to powder slurry.

A layer of plastic wrap is placed on the flat chassis.

Then inject the slurry.

Shake the plate to allow the slurry to balance on the plate.

Bring the water to a boil in the pot, then steam it, steam for 5-10 minutes on high heat, use chopsticks or toothpicks to insert into the cake, pull out and cooked without paste, let it cool after leaving the pot.

Put it to lukewarm, cover the whole dish of glutinous rice skin with a silicone mat, hold the left and right sides, and turn over.

At this time, it should be the bottom of the steaming plate, the silicone pad is below, and the glutinous rice skin is in the middle.

Remove the steaming tray (the plastic wrap should still be covered on the skin).

(Across the plastic wrap) Hold the glutinous rice skin in one hand and hold the rolling pin in the other hand to roll the skin to the thickness you like.

Roll the glutinous rice skin into rectangular slices.

Roll the glutinous rice skin into rectangular slices.

Roll up, roll a layer of coconut paste, and cut into equal-sized segments.

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