Chinese Food
Purple rice ice cream
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This is leftover. This is leftover. Ha ha. But it's delicious leftover. You must have seen. This is the purple rice paste that I made last week. I didn't expect to be surprised. I didn't send cream. I didn't have ice. It's very sticky. It's really a surprise. I can make it with purple rice yogurt later. Because the soybean milk machine at home has the lowest water level. But it doesn't need so much rice paste to make yoghurt. In summer, I can't drink hot rice paste. I just want to freeze it. I add some cream, coconut milk powder and so on. The taste is amazing. Why does the ice cream made of rice paste taste so good? Later, rabbit thought. When we make ice cream, we usually need to add some sticky rice flour to increase the viscosity. And the purple rice paste just has the viscosity. But rabbit didn't add any pure liquid except for the purple rice paste. So even if the cream is not whipped, it won't feel like ice.
Cooking ingredients
Cooking Steps
Step1:Soak the purple rice paste in advance. Add water according to the lowest water level. Make the purple rice paste for standby according to the soybean milk machine procedure. Cool the purple rice paste (about 700ml) a little. Add 100g cream, 50g sugar, 50g coconut milk powder and two tablespoons condensed milk and mix well. Cool the mixture completely. Add in the ice cream mold. Store in the freezer for 810 hours.
Cooking tips:Whipped cream can be whipped. The ice cream made in this way tastes more soft. But whipped cream in summer is too risky. The rabbit looks like tofu dregs. It's too troublesome to pad ice. So it's not whipped directly. It's delicious. Use the lowest water level when beating the purple rice paste. In this way, the purple rice paste should be as thick as possible. The ice cream and rice are very fragrant. Add more sugar. The sweetness will decrease after freezing. There are skills in making delicious dishes.
