Hawthorn glutinous rice cake
Overview
The sweet and sour hawthorn can promote the secretion of digestive juices, so it has the effect of appetizing and digesting. Glutinous rice is sticky and difficult to eliminate. Eating it with hawthorn can not only strengthen the spleen and appetizer, replenish the vital energy, but also prevent stagnation. The sour taste of hawthorn cake, embedded in glutinous rice, can just dilute the sour taste. Steaming glutinous rice is really a technical task. If there is too little water, it will be too hard, and if there is too much water, it will be too soft and not suitable for shaping. After guessing how to add water, it seems that there is still a little bit too much. The rice grains are slightly soft, the glutinous rice balls stirred are also slightly softer, and the final shape is a bit soft. However, it tastes really good. . . .
Tags
Ingredients
Steps
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Ingredients: 150 grams of glutinous rice, 200 grams of hawthorn cake, 30 grams of white sugar, a little wolfberry
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Wash the glutinous rice and soak in water for 4 hours.
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Put it into the rice cooker, add water to cover the rice grains by about 1 cm, press the cooking button and cook for 20 minutes.
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Put the cooked glutinous rice into the bread machine while it's still hot, add sugar, and start the dough mixing function.
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Stir the glutinous rice until it becomes sticky, take it out and set aside.
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Cut the hawthorn cake into the shape of the mold, about 3-5 mm thick.
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Use your hands to wet the water, take an appropriate amount of glutinous rice dough, put it into a container covered with plastic wrap, and spread it flat.
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A layer of hawthorn cake is spread on the glutinous rice, so that there are five layers in total.
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Spread glutinous rice on the fifth layer.
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Pull the plastic wrap to remove the glutinous rice cake.
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Transfer to a plate and garnish with wolfberry berries on the surface.
