There is always a lot of bean dregs left in the soy milk, and I don’t want to throw it. I have to try to consume it. In the past, in various kinds of pasta, such as cakes, bread, taro and the like, I used to try to mix the bean dregs with glutinous rice flour to make a dessert. It is a bit like "sugar is not good." Just did not sprinkle peanuts and sesame seeds, I licked some sweet-scented osmanthus honey on it, and it was filled with sweet-scented osmanthus fragrance and had a taste of autumn. . . ★Recipes are just a process of sharing your own food, not the only standard. There are hundreds of dishes in Baijia cuisine, and everyone’s preferences are different. Please be more tolerant.
Place the bean dregs, glutinous rice flour, a pinch of salt and oil in a large container.
Repeatedly smashing into a group by hand.
Divide the powder into a suitable size and then pour it into a spherical shape (if you don't need to cover it with a damp cloth for a while).
Add brown sugar and an equal amount of water to the pan and cook over low heat.
When the syrup is slightly viscous, add the sweet-scented osmanthus and mix well to form the sweet-scented osmanthus.
Put the bean dregs in boiling water and cook them. (Float and cook for a while until the rounds are inflated).
Take out the osmanthus honey and enjoy it hot :-)
1. The bean dregs contain water. When the rice is round, there is no need to add water. The ratio of bean dregs to glutinous rice flour is 2:1, which can be added or subtracted according to the amount of gold. 2. Brown sugar can also be replaced by flakes or brown sugar. 3, the bean dregs do not boiled with water, you can also use fried. 4, you can also add cooked peanuts, sesame, coconut crushed and so on to add flavor.