Two-color glutinous rice rolls
Overview
The same recipe for rolling with a donkey is just that in our hometown, this is glutinous rice rolls. There are slight differences in how they are made and called in different places. What remains the same is that everyone loves to eat delicious food...😀
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Ingredients
Steps
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Add glutinous rice flour, sugar and an appropriate amount of water to make a dough (it doesn’t matter if it’s dry or wet, it will be almost the same when steamed), then spread it in a wide oiled dish, boil the water and steam it for about 10 minutes
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Take advantage of this gap to stir-fry an appropriate amount of soybean flour in a pot over low heat and set aside
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Steamed glutinous rice balls are difficult to handle, so let them cool before using
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Prepare a piece of oil paper, a rolling pin wrapped in plastic wrap or a plastic bag, and roll the glutinous rice dough into a rectangle with even thickness
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Spread the filling evenly. I didn’t have enough leftover mung bean paste, so I temporarily prepared another one with sweet potato filling
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Just roll up the front like nigiri and wrap it in some soy flour
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Cut the finished product into the size you like and you can eat it😝
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You can eat several finished products in a while...🙄🙄
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The finished product is the pumpkin stuffing I made before. The surface is covered with grated coconut. In fact, it is faster and more delicious. Anyway, it is the same method
