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Vanilla Ice Cream Rice Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!
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1. Add sugar to egg yolk and mix, add cornstarch and mix, then add condensed milk and vanilla bean paste and mix.
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2. Pour hot milk, mix, put in a saucepan and heat over low heat until slightly thickened.
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3. Transfer to another bowl and cool in the refrigerator.
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4. Whip the fresh cream to about 70% and filter the cooled (3) through a sieve and mix.
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5. Put in a container and harden in the freezer for at least 6 hours.
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6. Mix glutinous rice flour with sugar and salt, add hot water and mix, cover with plastic wrap and microwave for 2 minutes.
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7. Mix well, cover with cling film, rotate for 2 minutes, and knead for about 5 minutes until sticky.
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8. Sprinkle starch, put the dough on top and cool it down to a lukewarm size, then cut it into a suitable size and spread it out.
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9. Put the dough in a silicone mold, scoop out vanilla ice cream with a hemispherical measuring spoon, put a sponge cake sheet cut into 4cm, and wrap it with the dough.
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10. Freeze firmly in the freezer.
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