『食材』
粘米粉100g
澄粉20g
白糖50g
红豆适量
红枣适量
『做法』
1.100g的粘米粉20g的澄粉，120ml清水化开，搅拌顺滑无颗粒。
2.50g白糖，120ml清水，煮开后加入一勺刚刚做好的米浆烫熟，煮至半透明趁热倒进米浆里面，这样生熟米浆就准备好啦。
3.赤小豆代替煮熟，120度/30分钟/速度小勺。
4.模具刷油方便脱盘，先到米浆进去8分满，再在表面撒上配料，红枣粒，红豆等等。
5.水开上锅蒸15分钟/120度/速度小勺，蒸熟取出，先放冷再入冰箱冷藏一小时，吃的时候用竹签挑起来，米香味十足，甜度刚刚好。
Ingredients
Sticky rice noodle 100g
Orange powder 20g
50g white sugar
Red beans
Red dates
Direction
1. 100g of sticky rice noodles, 20g of clear powder, 120ml of clear water, and the mixing is smooth without particles.
2.50g white sugar, 120ml water, boil, add a spoonful of the rice milk that has just been cooked, boil until translucent, pour into the rice milk while hot, so that the raw and cooked rice milk is ready.
3. Chixiaodou is substituted for cooked, 120 degrees/30 minutes/speed teaspoon.
4. Brush the mold to make it easy to take off the plate. First, go to the rice milk to be 8 minutes full, and then sprinkle the ingredients, red dates, red beans, etc. on the surface.
5. Boil the water on the pot and steam for 15 minutes/120 degrees/speed small spoon. After steaming, take it out, let it cool and then put it in the refrigerator for one hour. Pick it up with a bamboo stick when eating. The rice is full of aroma and sweetness.