The sweet and soft koi rice cake is delicious and has a good color, and the festive atmosphere is harmonious!
Prepare the material.
Pour the glutinous rice flour, the powder, and the white sugar into the container and mix well.
Add a small amount of oil.
Stir into a paste.
Take a little batter and add strawberry powder to make a red batter.
Since the mold protrudes from the bottom, the corners are cupped or bowled. Apply oil to the mold to facilitate demoulding.
Pour a little red batter first.
Pour the white batter on the red batter and push it away naturally. (Or first pour a small amount of white batter on the red batter, stir gently with chopsticks, so that the two colors are smudged a little, then pour the remaining white batter)
Finally, use a red batter to smudge the fins and fishtails and stir them with chopsticks. Put in a pot and steam for about 40 minutes, simmer for 5 minutes. Release the mold after cooling.
In the same way, add pumpkin powder to make a yellow koi rice cake.