Ginger Gummy

The magical ginger jelly, the main ingredients are glutinous rice flour, brown sugar and meat ginger juice. Does the material seem familiar at first glance? Especially like rice cakes, believe me, when I made it, I had the same feelings and confusion as you. When I finally cut into small pieces and dipped in white sugar, oh, the outer crispy inner Q is indeed fudge! If it is too sweet, you can also dip it with coconut paste or sesame seeds.

Materials

Big Meat Ginger 180g
Glutinous rice flour 150g
150g brown sugar
Clear water 30g
Fine sugar
★ Different brands of glutinous rice flour have different water absorption, and the water content should be adjusted according to the situation.

Practice

① Cut the meat ginger into small pieces, use a blender to crush the meat ginger, and use a soup bag to filter out the ginger juice.
② Ginger juice and glutinous rice flour are mixed into a mass. If it is too dry, add a little water (the ratio of ginger juice and glutinous rice flour is 1: 1, but different glutinous rice flour absorbs different amounts of water, so it is best to adjust appropriately).
③ Pour brown sugar into the pot, add water and simmer slowly, cook until the brown sugar is completely melted and thick (during continuous stirring with a manual eggbeater).
★ If the brown sugar water is cooked too short, not thick, and too much water, the finished product is easy to stick and not form.
④ Pour the brown sugar into the ginger glutinous rice paste and mix well.
⑤ Brush the mold with oil, pour brown sugar and ginger glutinous rice paste, cover with plastic wrap, and steam on the heat for about half an hour.
⑥ After the steamed ginger paste is cooled, seal with plastic wrap and let it freeze in the refrigerator for 1 hour.
⑦ Take out the frozen ginger sugar and cut into pieces.
⑧ After dicing, put it in fine granulated sugar and dip it with white granulated sugar. You can also dip the coconut or other.
★ If the ginger sugar dips into the sugar quickly (sugar absorbs water), it may be that the finished product has a slightly higher humidity, or it is either the water absorption problem of glutinous rice flour, or the brown sugar is not cooked to a suitable consistency, so it needs to be cut now This problem can be solved by eating or dipping coconut paste.
★ I personally prefer a softer taste, so our finished product dipped in sugar is slightly easier to absorb. This small flaw can also be accepted. Even if it is harder, the absorption characteristics of white sugar are difficult to keep it dry. I like it. It is recommended Store frozen and eat now.
★ Slightly sweetened with sugar.
⑨ One bite per piece, Q play soft glutinous, ginger fragrance slightly spicy, cold hands and feet sister paper must try ~