INGREDIENTS
200g Sticky Rice
1 tablespoon Sugar
1 teaspoon salt
100g white beans (meju beans)
Proper amount of cooking oil
(For boiling) 500ml water
INSTRUCTION
To Prepare:
• Wash glutinous rice, soak it for more than 2 hours, and support it in an auxiliary basket. Drain the water.
• After washing white beans (meju beans), drain and drain to medium heat without oil. Stir-fry and cool.
Cooking:
1. Put the blade and put the beans in the waterless cooking container. Crush at 0 degrees / 30 seconds / speed 10 and put in a bowl.
2. Put the water in the cooking container andbput the auxiliary basket containing the soaked glutinous rice. Put in a container and cook at steam / 25 minutes / speed 3.
3. Discard the water in the cooking container, wipe the water, and then the bottom and inside of the container. Apply cooking oil to every corner of the blade and add glutinous rice. Knead with 0 degrees / 3 minutes / dough.
-After the cooking container has cooled to a low temperature, knead it.
(If the temperature of the cooking vessel is 50C or higher, the dough function does not work.)
4. Take out the dough and scoop it up in soybean flour and cut into bite-sized pieces.