White glutinous rice and blood glutinous rice 2∶ 1, washed and soaked for half an hour; Put it into an electric cooker, the ratio of rice to water is about 1: 0.4, and cook it according to the cooking procedure;

Cool the cooked glutinous rice to hand temperature, add sugar, bean paste and cooking oil and mix well; Divide into equal parts and arrange them into desired shapes with rice ball molds or fresh-keeping bags.

skill

Glutinous rice does not need to be soaked for a long time, and the amount of water added is about 0.3 ~ 0.4 times that of rice; As long as the rice is cooked, it is better to dry it than to rot it, because the humidity will be higher if sugar and bean paste are added. If there is blood glutinous rice, it is better not to add bean paste; It is best to use soft candy, considering the sweetness of bean paste, decide how much to put; Add about 1 tablespoon of cooking oil, which is both anti-sticking and shiny. Glutinous rice is the easiest to shape when it is still warm, and can be pinched with disposable gloves or fresh-keeping bags. You don't need to cut or clean the mold. As for the decoration, it is dispensable.

Method 2:

How to make blood glutinous rice cakes?

Pulverize blood glutinous rice and water, adde raw materials except shredded coconut, stirring, pour into an oiled container, and steaming for 45 minutes.

Cool, cut into pieces, and wrap with shredded coconut.

Method 3:

How to keep healthy sugar-free blood glutinous rice cakes?

70 grams of blood glutinous rice is ground into powder by a cooking machine, beaten several times, and it is best to sieve. The coarse rice is screened out and ground again, and the finer the taste, the better.

Mix the beaten blood glutinous rice flour with glutinous rice flour and sticky rice flour evenly.

Separate the egg yolk into an oil-free and water-free clean basin, seal and refrigerate, add oil to the egg yolk, stir the milk evenly, and then add the mixed rice flour and stir evenly for later use.

Add a few drops of lemon juice to the egg white, and add xylitol three times to make it dry and bubble.

Add 1/3 egg white cream into rice flour and egg paste and stir well.

Pour the mixed rice cake paste into the remaining egg white cream and stir well.

Pour into a six-inch Qifeng mold paved with oil paper, sprinkle with dried osmanthus, and place medlar.

Put cold water on the pot and steam for 35 minutes.

Dish and cut into pieces.