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
Prepare various materials.
Put all kinds of flour in a bowl.
Add water and stir with chopsticks while adding water.
Knead into a smooth, non-stick dough.
To divide the dough into equal parts.
Take a potion and make it into the shape of Wowotou.
Put all the finished Wowotou in the steamer and steam for 15 minutes.
You can eat it right out of the oven.
Milky Sticky Rice Wowotou
- 70 g Cornmeal
- 65 g Glutinous rice flour
- 20 g milk powder
- 27 g Powdered sugar
- 70 g water
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