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Cooking Tree will show you how to make a homemade version of this delectable recipe for Chocolate Cream Rice Cake.
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1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
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2. Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and cocoa powder and mix.
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3. Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into an 18cm mold, and clear the air bubbles.
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4. Bake in an oven at 170 degrees (preheated for 20 minutes at 180 degrees) for about 35 minutes and then cool.
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5. Add sugar to egg yolk and mix, add cornstarch and mix, then add hot milk and vanilla extract and mix.
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6. Put it on low heat and stir until thickened, then add dark chocolate, mix, transfer to another bowl, cover with cling film and cool.
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7. Mix glutinous rice flour, cocoa powder, sugar and salt, add hot water, mix so that the powder does not clump together, cover and microwave for 1 minute and 30 seconds. 8. Mix once more with a spatula, microwave for 1 minute and 30 seconds, mix until sticky and cool.
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9. Take a small piece of dough, spread it thinly, put it in a mold, squeeze the cooled custard cream, and place the sheet cut into a circle.
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10. Wrap the dough, cut out the lumps, and make sure that there are no gaps to form it and harden it in the refrigerator.
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11. Sift the remaining cake sheet into powder, apply condensed milk on the top of the glutinous rice cake, and then coat the cake sheet powder.