Brown sugar glutinous rice cake

Overview

How to cook Brown sugar glutinous rice cake at home

Prepare brown sugar.
Dissolve with 50 grams of boiling water.
Pour brown sugar water into glutinous rice flour.
Then add an appropriate amount of boiling water to mix the glutinous rice flour into shape, and then add 15g of corn oil.
Knead thoroughly and evenly, cover with plastic wrap and set aside.
Roasted peanuts and black and white sesame seeds.
Pour into the wall breaking machine and grind into powder.
Not too thin, put it into a bowl and set aside.
Fry 50 grams of glutinous rice flour over low heat.
Fry until it turns yellow and is done.
Next, adjust the filling. Add white sugar to the peanut and sesame powder. The amount of sugar depends on your personal taste. If you like it sweet, you can add more, and if you like it light, you can add less.
Add cooked flour and 5 grams of corn oil and mix evenly.
Shape into small balls with your hands and set aside.
Take a small ball of brown sugar glutinous rice noodles, roll it into a ball and press it into a cake shape. Add the peanut and sesame balls, skipping this step.
Wrap it up like a bun and roll it into a ball.
Pour hot water into the pot and steam for 8 to 10 minutes.
When the time is up, take out the pot.
You can sprinkle some grated coconut on the surface, but this step can be omitted. The brown sugar glutinous rice cake with peanut and sesame filling is soft, glutinous and extraordinarily sweet.