Ice cream glutinous rice cake

Overview

Very soft and sweet ice cream glutinous rice cake, irresistible temptation. It is said that the skin made from this recipe will not be hard for 15 days, but it is estimated that no one can keep it for 15 days. My family will be gone in 5 days at most. This is the result of my limited consumption.

Tags

• snacks
• butter
• cooked glutinous rice flour
• corn starch
• glutinous rice flour
• ice cream
• pink food coloring
• white sugar
• milk

Ingredients

Steps

1. 1 Take the ice cream (ice cream) out of the refrigerator, let it sit for 5-10 minutes, and put plastic wrap on a small bowl.

   

2. 2 Use an ice cream scoop to scoop out half a scoop of ice cream and compact it. (About 35g/piece)

   

3. 3 Place in small bowl.

   

4. 4 Wrap in plastic wrap, roll into a ball, and freeze in the refrigerator until hard, at least 2-3 hours. (Put it in the refrigerator every time you make 2-3 pieces, otherwise they will melt)

   

5. 5 Mix glutinous rice flour, sugar and milk evenly without any lumps.

   

6. 6 Add a small drop of food coloring and mix well. (You can leave it alone)

   

7. 7 Pour into a greased 8-inch cake pan. (I used corn oil.)

   

8. 8 Put in a pot of boiling water and steam over high heat for 20 minutes.

   

9. 9 Use chopsticks to pick it up and it's done if the batter doesn't flow out.

   

10. 10 Stir in butter while still hot.

    

11. 11 Place in a ziplock bag and knead using insulated gloves so that the butter is absorbed into the dough. .

    

12. 12 I hammered the dough with a rolling pin for several minutes to make the dough more elastic.

    

13. 13 Seal and refrigerate for 30 minutes. (The finished product is about 405 grams.)

    

14. 14 The glutinous rice dough is divided into about 28-30 grams each and can be divided into 13-14 pieces. Dip in cooked glutinous rice flour and pinch or roll out. (Because my ice cream only has 13 pieces, the skin is also divided into 13 pieces. The skin is delicious. It doesn’t matter if it is thicker. It is not recommended to be too thin as it will break easily.)

    

15. 15 Put the ice cream on the dough sheet. (Ice cream is easy to melt. It is recommended to take one ice cream dumpling from the refrigerator at a time, wrap it and freeze it in the refrigerator, and then take another one out to make. If the ice cream melts and becomes soft, it cannot be wrapped.)

    

16. 16 Wrap it up like a bun, put it in a paper tray, put some hand powder in the paper tray to prevent sticking, put it in the refrigerator immediately, and freeze each one. .

    

17. 17 Seal and freeze for 2-3 hours before serving.

    

18. 18 Cut it open and see that the outer skin is soft and the ice cream is sweet.

    

19. 19 My daughter said it was the same as the ones bought outside. This was frozen for about 3 hours. (When frozen, take it out of the refrigerator and leave it for 5-10 minutes before eating. The skin will become soft and soft.)

    

20. 20 This is day 5, and the skin is still as soft as ever.