"Sweet sugar" is a classic dessert that has been dissolved into the bones of Cantonese people. It can be easily seen in any dessert shop. It is also one of the must-have desserts of foreign tourists. It has become one of the representative terms of Cantonese desserts and is gradually becoming familiar to people everywhere.
Put glutinous rice flour in a large bowl and add cold water
Mix with a squeegee
Divided into 20 grams of a small dose, rounded with palm
Cook a pot of water, boil it into the dumplings, cook until it boils again, turn to medium heat, add a small amount of cold water, add water again after boiling, repeat three to five times, turn off the fire when the dumplings are completely floated
Marinate the cooked dumplings and soak them in cold water.
Heat the wok to a small heat, smash the ground peanuts, add white sesame seeds, stir-fry
In a small bowl, add coconut and white sugar to the hot and mix well.
Take another pot, add ginger, brown sugar, brown sugar and water. Turn over low heat until boiled for 3-5 minutes.
Remove the ginger pieces, remove the dumplings into the pot, and cook for 3-5 minutes. Turn over the noodles twice to make the rice balls evenly colored.
Remove the cooked dumplings in a dish, pour a small amount of sugar in the pan, and sprinkle with a mixture of peanuts, sesame and coconut.
1. This dessert can be eaten hot in winter and can be eaten after refrigerating in summer. The taste of the juice will be more sticky; 2. If there is a piece of Guangdong sugar, the sugar is not tasted and the color is better. There is no substitute for the ancient granulated sugar or brown sugar; 3. Brown sugar should not be placed too much, otherwise the color will be too deep; 4. Peanuts and sesame must be cooked, raw peanuts and sesame are not fragrant.