Glutinous rice flour, corn starch, glutinous rice powder, glutinous corn oil, water or milk, evenly mixed, fine and dry. The batter state is lifted and quickly disappeared. Don't be too thin or too dry. Different glutinous rice flours have different water absorption states. This square glutinous rice flour is three-dimensional.
Probably this state. Then pour into the steaming bowl. After the steamer was boiled, put it in the steamer. After about 20 minutes, I used it for 25 minutes. The lake is semi-transparent and is cooked.
After taking out the glutinous rice balls and cooling them, the coconut is sprinkled on a silicone pad or a chopping board, and the dough is spread and flattened. The silicone pad has an anti-sticking effect. If not, if you have a chopping board, prepare some glutinous rice flour and stir-fry until it is cooked. Or take a microwave oven for 40 seconds (叮20 seconds to take it out and turn it over). After sticking, stick some hand powder and spread it. Coconut can also be used.
After the bean paste is cooked, it is crushed and spread on the glutinous rice balls. Then it can be cut into pieces for a while.
If you roll well, you can roll a layer of coconut.
The bean paste can also be replaced with purple potato.
Glutinous rice noodles are the reference to sweet and savory, very delicious. Corn starch acts as a release, but it should not be added too much to prevent the skin from being inelastic.