Crystal Glutinous Rice Cakes

Taste: Sweet; Cooking Method: Steaming; Time: 30 minutes; Difficulty: Moderate.

Step-by-Step Cooking Instructions for Crystal Glutinous Rice Cakes

Prepare the ingredients.

Blanch the tapioca starch with 15g of hot water, then knead glutinous rice flour, granulated sugar, vegetable oil, and water into the tapioca starch to form a dough, let it rest for a while.

Divide the dough into twelve equal parts, take a small piece, flatten it in your palm, then wrap it around the red date paste filling to form a round ball, and roll the glutinous rice ball between your palms to make it smooth and round.

Brush a little vegetable oil on a plate.

Roll the glutinous rice balls on the plate to coat them with oil and prevent sticking.

Once all the balls are coated with oil, place them in a steamer and start steaming.

Steam for about 20 minutes after the water boils, or adjust as needed. This is the steamed glutinous rice cakes.

While still hot, roll them in desiccated coconut.

When rolling in coconut, you can start with two at a time, then keep the rest in a covered pot to prevent them from drying out, as it’s difficult for dry cakes to stick to the coconut.

After rolling all the cakes in desiccated coconut, place them in paper liners and top with strawberry crystal jelly.

Try one while still warm to see the filling inside.

And finally, a close-up shot!