Milky Sticky Rice Wowotou
Wowotou is made of cornmeal or hybrid flour. It has a cone-shaped shape with a small upper part and a lower part. It was originally the main food for the poor in Beijing.In order to make it easy to steam, there is a hole underneath it (called Wowoer in Beijing), and because it is the same staple food as steamed buns, Beijingers call this food Wowotou.Use corn flour, glutinous rice flour and milk powder to make milky glutinous rice wowotou. It is soft and waxy when eaten hot, and chewy and chewy when eaten cold. It is worth a try.
How to make milky sticky rice wowotou
Step1
Prepare various materials.
Prepare various materials.
Step2
Put all kinds of flour in a bowl.
Put all kinds of flour in a bowl.
Step3
Add water and stir with chopsticks while adding water.
Add water and stir with chopsticks while adding water.
Step4
Knead into a smooth, non-stick dough.
Knead into a smooth, non-stick dough.
Step5
To divide the dough into equal parts.
To divide the dough into equal parts.
Step6
Take a potion and make it into the shape of Wowotou.
Take a potion and make it into the shape of Wowotou.
Step7
Put all the finished Wowotou in the steamer and steam for 15 minutes.
Put all the finished Wowotou in the steamer and steam for 15 minutes.
Step8
You can eat it right out of the oven.
You can eat it right out of the oven.
Milky Sticky Rice Wowotou
Equipment(affiliate link)
Ingredients(affiliate link)
- 70 g Cornmeal
- 65 g Glutinous rice flour
- 20 g milk powder
- 27 g Powdered sugar
Accessories
- 70 g water
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