Summer is very suitable for eating, and my heart is particularly cool. I first ate in Datong and came back to study.
Flour is added to the right amount of boiled and viscous. It feels like hanging on a stirring spoon and dropping it into pieces. You can turn off the fire and put in the yogurt.
Stir in the yogurt and divide it into two portions.
Use two containers to put the yellow rice and glutinous rice in and mix with the syrup water. Be sure to have sufficient water. The two kinds of rice will expand after the bubble, so the amount of water needs to be rich.
Soaking at room temperature for 20 hours or more, I usually soak for about two days. I feel that the fermentation is not enough and not soft after soaking for one day.
Do not worry if you have a small bubble in the box after 48 hours of soaking.
After soaking, grab it, add water and boil it, add the glutinous rice flour and sugar. Boil until soft, put the plastic box on the plastic film and put it into the cooked glutinous rice.
Add the steamed pumpkin to the yellow rice. Put it in the top layer.
Add bean paste in the middle.
After boiling the boiled water, the jujube is soaked in water and filled in as a filling.
It can be eaten in the refrigerator for four hours.
Super delicious. Yellow rice has the viscosity of glutinous rice but is more nutritious.
Be sure to try it.