Sichuan snack -- apricot fragrant coconut cake(si chuan xiao chi xing xiang ye rong ci ba )

Sichuan snack -- apricot fragrant coconut cake

Introduction:

"The typical Sichuan cuisine is mainly spicy, but there are also many sweet snacks, such as Sichuan brown sugar Ciba, laitangyuan and so on. Today, I recommend apricot fragrant coconut cake, a popular snack in restaurants. The operation is very simple. If you love glutinous food, you will learn it. "

Production steps:

Step 1: prepare the ingredients.

Step 2: crush the almonds with a rolling pin.

Step 3: mix almond and coconut, put in microwave for 1 minute, add a little sugar and mix well. (take it out and stir it in 30 seconds)

Step 4: mix glutinous rice flour with proper amount of water to make a paste.

Step 5: pour the glutinous rice paste into a hot non stick pot. (I didn't give the oil)

Step 6: make pancakes over low heat. (soon, the cooked cake will swell)

Step 7: get out of the pan and cut while it's hot. (can be omitted, not cut)

Step 8: serve with almond stuffing.

Materials required:

Glutinous rice flour: 150g

Almonds: 10

Coconut: right amount

Water: moderate

Sugar: right amount

Note: do not stick to the pot to heat up, pour into the paste after a small fire, so as not to fry the cake paste. Turn the two sides of the cake more quickly. It tastes waxy and sweet. Almonds can be replaced by peanuts, walnut, according to the ingredients at home with their own.

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Si Chuan Xiao Chi Xing Xiang Ye Rong Ci Ba