After the ambush, my glutinous rice is eaten like this, sweet, soft and glutinous, and every bite is a great satisfaction

 Glutinous rice cut cake is a traditional specialty snack in our country, the sense of age is relatively old, I still remember when I was a child, as long as I heard the sound of glutinous rice cut cake, saliva will involuntarily swirl in the mouth, fragrant and soft glutinous rice, mixed with various fillings, eat a bite, it is super satisfying, now I think back, still remember.

When it comes to glutinous rice cut cake, don't think that it is the kind of cut cake that is a specialty of Xinjiang, the two are completely different, the glutinous rice cut cake mentioned today is mainly made of glutinous rice, and the filling can choose red dates, honey beans, dried cranberries, etc., although the materials are simple, but don't underestimate its taste, sweet and soft glutinous good taste, especially suitable for summer consumption, because it is refrigerated, so the taste is very cool.

In fact, glutinous rice cake is very simple to make at home, only need to steam the glutinous rice, add sugar, oil and mix well, and then assemble it with the filling, send it to the refrigerator to refrigerate and set, it is a very healthy snack to cool off, friends who have not eaten this ancient delicacy, it is recommended that you try it.

【Glutinous rice cake】

Ingredients required: 270 grams of glutinous rice, 30 grams of caster sugar, 100 grams of red dates, appropriate amount of bean paste, 20 grams of coconut oil

1. Wash the glutinous rice first, then pour it into the rice cooker, add an appropriate amount of water, cover the lid, and select the rice cooking button. As a reminder, the amount of water used is about the same as the amount of water used to cook rice, but it is best not to cook too hard

2. During the cooking of glutinous rice, we will process the red dates, wash all the red dates in half, and then remove the date core

3. Cover the bowl with high-temperature plastic wrap, prick a few holes with a toothpick and send it to the pot to steam through water, boil over high heat, turn to medium heat and steam for 16 minutes

4. After the glutinous rice is cooked, pour in caster sugar and coconut oil while it is hot, stir well with a spoon, stir well, and then use a spoon to mash the glutinous rice slightly. There are two main purposes for putting coconut oil here, one is to increase the fragrance, and the other is to prevent sticking, if there is no coconut oil at home

5. Prepare a square container and put a fresh-keeping bag in it to facilitate demoulding. If you don't have a plastic wrap bag, you can use plastic wrap. The container used today is 13cm long, 10cm wide, 6cm high, and the overall capacity is 590ml

6. After the glutinous rice has cooled to the residual temperature, take an appropriate amount of glutinous rice and spread it on the bottom of the container and smooth it with the back of a spoon. Tips: When smoothing the glutinous rice, you can take a small amount of water on the back of the spoon, so as to prevent the glutinous rice from sticking to the back of the spoon

7. Then put the steamed red dates, cut side down, neatly stacked on top of the glutinous rice, when stacking, you can press down a little harder, so that they are more tightly attached to each other, so that when the back is cut, the red dates are not easy to scatter

8. Then put another layer of glutinous rice, spread it flat, and then spread a little bean paste filling on top of the second layer of glutinous rice. Here the bean paste can also be replaced with dried cranberries, sweet potato puree, honey beans, etc

9. Continue to stack a layer of glutinous rice, smear it with the back of a spoon, and place the remaining red dates neatly on top

10. Finally, pour in all the remaining glutinous rice, spread it flat, cover it with a lid or plastic wrap, and send it to the refrigerator for 4 hours

11. After 4 hours, take out the shaped glutinous rice cake and cut it into slices with a knife, and enjoy. Before cutting the knife, it is best to dip it with some water to prevent the knife from sticking and making the cutting surface untidy, and every time you cut a knife, you must wipe the knife clean before you can cut a knife. After the ambush, my glutinous rice is eaten like this, sweet, soft and glutinous, and every bite is a great satisfaction

Tips:

1. When you press the glutinous rice with the back of the spoon, each layer of glutinous rice should be pressed slightly tighter, otherwise it will be cut at the back and it will be easy to scatter

2. The amount of sugar is not absolute, when you put sugar and rice mixed well, you can taste the taste, if you feel that it is not sweet enough, add it to your own taste