The method for making red sugar cool rice pudding

Ingredients Introduction

Cooling Pudding Rice flour 1 package, 500 grams of water for mixing the pudding, 2750 grams of water to boil in a pot, 500 grams of brown sugar, 800 grams of water for boiling the brown sugar Sugar Appropriate amount

Brown Sugar Pudding - A Summer Refreshment Method:

1. Prepare all ingredients for making pudding: a small bowl, a large bowl (as the electronic scale is smaller, I measured the water in several parts.)

2. Place the rice flour in a container and mix with 1 catty of water to form a paste-like consistency; let it sit for 30 minutes before use.

3. While letting the paste sit, add 5.5 lbs (2750 grams) of water into the pot and clean the pot thoroughly. Boil first.

4. Meanwhile, prepare 11 bowls and place them ready for use by wiping them dry. Dry and set the bowl properly.

5. Once the water is boiling and the paste has sat for 30 minutes, reduce heat slightly. As you pour in the paste, stir continuously with a spatula in a clockwise direction to prevent sticking.(To prevent sticking).

6. Keep stirring until large bubbles appear and a rice aroma develops; this indicates that the rice paste is fully cooked.(To ensure the rice pudding is fully cooked).

7. Using a spoon, transfer the pudding into the bowls and let it cool completely. The pudding will be liquid before cooling, but after cooling, it will resemble jelly.Jelly. 8. While the pudding cools down, prepare the syrup.

Prepare: about 1 catty of brown sugar and a small bowl of white sugar.(The quantity is not precise; adjust according to taste when mixing with the pudding)9. Add approximately 1.5 lbs (680 grams) of water into the pot and boil together with the brown sugar and white sugar.

10. Start with high heat, then switch to low heat for cooking. Boil until large bubbles appear; this indicates that the syrup is ready.

Transfer it into a bowl and let it cool before use. Fully cool it in the refrigerator. Refrigeration makes it stickier. If too sticky, dilute with cold water.11. After nearly two hours of cooling, cover the pudding with plastic wrap and refrigerate overnight. The next day, the texture is perfect for consumption; you can eat it even after freezing for 2-3 hours if hungry.(For women during special periods, you may consume without refrigeration)

12. Here's a picture of how it looks when eaten in the afternoon. To unmold: use a stick dipped in water to gently rotate around the bowl edge and then invert (the wet stick helps with detachment). Then pour the brown sugar syrup over it. Isn't it smooth and delicious? Enjoy your pudding!

12. Here is a picture of what it looks like the next day at noon. The inverted method: Use a popsicle stick dipped in water to circle around the edge of the bowl, then invert (the wet popsicle stick helps with detachment). Then drizzle the red sugar syrup over it. Don't you think it's tender and delicious? Have a bowl then.