How to make glutinous rice paste?

As a very classic Cantonese dessert, glutinous rice paste is not only chubby and pleasing to the eye, but also soft and sweet in taste, which is very delicious. I believe many people like it very much, and many dessert shops also sell it. In fact, glutinous rice paste can also be made at home, which is healthier, more nutritious and more hygienic. Today I share a peanut sesame glutinous rice paste, which is very soft. Take a bite and you will have a wonderful taste bud feeling. Soft glutinous rice, peanuts and sesame have a different flavor. It's delicious, not only delicious, but also looks particularly appetizing and pleasing ~ If you have children at home, you must try it! ?

Peanut sesame glutinous rice paste

Ingredients: 250g glutinous rice flour, 30g corn starch, 325g water, 50g sugar, 42g salad oil, hand flour (finally anti-sticking), and stuffing: fried peanuts, sesame seeds and sugar.

Practice: 1, first crush the fried peanuts, add the fried black sesame seeds, and then mix with sugar. The stuffing can also be changed into lotus seed meat and red bean paste at will;

2. Mix sugar, glutinous rice flour and corn starch together; 3. Add water and stir evenly, pour in salad oil and stir until the oil and batter are completely blended; 4. Pour the stirred batter into a wide plate, steam it for about 20 minutes, take it out and cool it, and stir it into dough with chopsticks; 5. Put 20 grams of glutinous rice flour into the pot and fry it with low fire; 6. Sprinkle hand powder on the mat, put on gloves, take out the steamed glutinous rice thread and knead it into a ball; 7. Pull out a little round and flatten it, and put stuffing in the middle; ?

8. After closing your mouth, pinch it tightly and take out the excess dough. The chubby, snow-white glutinous rice paste is ready! Glutinous rice paste can be directly packed into fresh-keeping bags and refrigerated in the refrigerator.

1, the stuffing can be adjusted according to your own preferences!

2. When the batter is just steamed, don't touch it first, and don't rush to the next step, because the freshly steamed batter is sticky and difficult to process.