| 摘要 |
A method of making glutinous rice cake by the steps of coating an outer skin or a filling of glutinous rice cake containing glutinous rice flour, sagu powder, leeks, Sambung Nyawa, etc. with oil and then dusting with cashew nut powder. The product is long-term storable without the use of preservatives and useful for improving health. The glutinous rice cake is prepared by coating an outer skin or a filling of glutinous rice cake with a mixture of cocoa oil, margarine, gelatin and sugar and then dusting with cashew nut powder. The outer skin of glutinous rice cake contains 20 to 25% by weight of glutinous rice flour, 5 to 10% by weight of sagu powder, 50 to 55% by weight of corn syrup, 0.1 to 0.2% by weight of alpha-amylase, 0.2 to 0.5% by weight of table salt, 1 to 3% by weight of mixed powder of leeks and Sambung Nyawa and 12 to 16% by weight of water. The filling of glutinous rice cake contains 15 to 20% by weight of dried powder or extract powder of Sambung Nyawa, 15 to 20% by weight of dried powder or extract powder of leeks, 8 to 10% by weight of dried powder or extract powder of salary, 20 to 30% by weight of roasted cashew nut or peanut powder, 5 to 10% by weight of royal jelly and 30 to 35% by weight of honey. |
