How to make handmade Ciba?

1, material: glutinous rice 500g, hot water about 100ml.

2. Soak glutinous rice in clear water overnight.

3. Spread gauze on the steamer, pour in glutinous rice and smooth it, and steam on the steamer for about 20 minutes until it is completely steamed.

4. Transfer the glutinous rice to the bowl of the chef's machine while it is hot, and stir it with a kneading hook at low speed for about 10 minute. Add about 100ml hot water several times in the middle, and scrape the bowl wall from time to time.

5. When the glutinous rice is stirred until the rice grains are not visible, a sticky glutinous rice balls can be formed.

6. Put a little oil on the chopping board, spread a large piece of plastic wrap, then apply a thin layer of odorless vegetable oil on the plastic wrap, and transfer the stirred dumplings to the plastic wrap.

7. Find a stone mortar, wrap the pestle with plastic wrap, and put a little oil on your head to prevent sticking.

8. Mash the glutinous rice balls with a stone pestle, and the structure of Zanba will become more and more delicate, and the fresh Zanba will be finished.

9. Stir-fry the soybeans in a clean oil-free pan for a few minutes until they are slightly yellow, and let them cool for later use.

10. Boil brown sugar and water in a small pot at a ratio of 2: 1 to make a thick red syrup.

1 1. Spread the fried soybeans thinly on the surface of fresh Ciba and knead them into strips.

12. Tear the rice cake into small balls, round it, roll it in soybeans, and sprinkle with appropriate amount of brown sugar before serving.