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满足你的中国胃
一碗糯米做成冷饮，比冰淇淋还好吃
9/04/2021
给大家介绍一种冰淇淋还好吃的冷饮，就是自己做的糯米糕。一碗糯米做成冷饮，比冰淇淋还好吃。
准备一碗糯米，里面还可以加一些自己喜欢红薯，紫薯，红枣，葡萄干，蔓越莓干之类的，味道就更好了，放到冰箱里面冷藏一会，吃着比冰淇淋过瘾多了，还不伤身体，营养还好。家里有小朋友的也是可以做一下的，孩子们会非常喜欢的。
下面来看一下详细的做法，先准备需要的食材：糯米，蜂蜜，葡萄干儿，红枣。首先我们把准备好的糯米放到清水里面浸泡3~4个小时，之后加入适量的清水，把糯米蒸熟。用你蒸熟以后，我们在糯米里面加入适量的清水和蜂蜜，给它搅散放凉备用。
下面准备好一个容器，在容器里面铺上一层保鲜膜或者油纸，也可以在容器里面刷上一层油，这样主要是方便后期脱模。我们把拌好的糯米饭放入到容器里面，用手给它压实，之后在中间铺上提前切好的红枣碎，喜欢甜味重一点的，可以在上面撒上一些红糖，之后我们在上面再铺上一层糯米饭，最后再铺上一层葡萄干，葡萄干的表面再铺上一层糯米饭就可以了。
基本的步骤就是一层糯米饭，一层红枣或者普通干，第一层和最后一层一点是糯米就可以了。完全铺好以后，用手一定要压的紧实一点，之后我们放入蒸锅蒸30分钟左右。
蒸熟之后取出来，不太热的时候放到冰箱里面冷藏1~2个小时。冷冻好之后就可以拿出
来切成自己喜欢的小块儿，可以食用了。做起来是不是很简单呀？咬上一口冰凉凉的口
感软糯香甜，夏天吃上一口这样甜点是非常棒的。有一点需要注意的就是，在冰箱里面
不要时间太长，放到冰箱里面主要是为了定型, 时间长了就会变硬，口感就不好了。
Jun 12, 2020
Ingredients: 150 grams of red beans, 100 grams of white sugar, 200 grams of glutinous rice flour, Sticky rice noodles 50g, stewed red bean soup 120g
Precautions: The steamed red bean glutinous rice cake is particularly sticky, wait until it is completely cooled before cutting. It will be a little better, if you are anxious, cut it with rope. Can also be replaced by Other favorite beans, the same method. This ratio tastes better than Relatively sweet, like to eat very sweet sugar to add about 50 grams.
Sep 27, 2019
Weee! – Asian & Hispanic Groceries, Delivered!
Weee!北美生鲜网上超市 invites you to try Weee!
更多美食制作方法，请参考
www.macaronmagic.com
Jun 22, 2021
A virtual tour of my new book Croissant Dozens. In this book, you will find the secrets for making more than forty mouthwatering croissant dough creations, from the classic pain au chocolat, chausson aux pommes, and kouign-amann to the irresistible snails, from danish-retro reinventions of pinwheels, pockets, turnovers, swirls, and twists to modern-chic creations of mont-blanc, whiskey tarts, apricot hearts, and rose loaves. Finally, whimsical animal-inspired treats will please both the eye and the palate! Croissant Dozens opens new doors for discovering the tantalizing world of croissant pastries. Recipes are accompanied by step-by-step photographs to demonstrate procedures, dimensional diagrams to offer quick references, and photographs of finished works to provide inspiration. So, without further ado, let’s laminate!
About the Author
A former NASA research engineer, Jialin Tian developed a passion for making pastries while she was working on her doctoral dissertation in satellite instrumentation. Since then, the art of pastry making has brought her endless enjoyment. Classically trained, Jialin studied pastry and chocolate art at the prestigious French Pastry School in Chicago. She holds Certified Specialist of Spirits (CSS) and Certified Specialist of Wine (CSW) diplomas from the Society of Wine Educators. She is the author of eight cookbooks and the creative director and publisher at Jayca. Jialin received her PhD in electrical engineering from the Georgia Institute of Technology in 2004. She lives in the greater DC metro area.
