300 grams ready-made soy protein & mushroom filling
200 grams black sesame
½ liter filtered water
Side Dish & Sauces
Fresh boiled vegetables
Vegan stir fry sauce (soya paste)
Directions: Tapioca And Barley Sweet Dessert
Soak barley in water for a while and washed them up.
Boiled the water, with as much water as doublethe quantityfor the mixture of barley and tapioca sticks.
Pour the barley and tapioca sticks into the boiling water. Cover the lid. Simmer with 1/3 of the high heat until both of them soft, about 15 minutes. Stir it meanwhile to avoid sticking at the bottom of the pot.
Add a little bit of salt to enhance the taste to be more sweetandpleasant.
Add sugar to taste. Simmer 2 minutes until all the sugar dissolves.
Add vanilla essence.
Sticky Rice Flour Cake With Roasted Black Sesame
Roast the black sesame with high heat first. Stir it constantly until the sesame begins to make sound, like cracking. Then turn it into medium heat and continue to stir until it’s crispy and fragrant, about 5 minutes.
Add shredded vegetarian soy fibers into the bowl. Add some water, mix the soy fibers to make them stick together.
Pour the flour into mixing bowl. Add slowly boiling water to the flour. Stir it with the wooden spatula until it becomes dough. Mix constantly until the dough becomes very soft and easy to handle.
Flour on the board and your hand to avoid sticking. Divided the dough into the ball shaped pieces about your wrist size.Flaten the piece of dough.
Put the vegetarian shredded soy fibers into themiddleofthe dough. Seal the edges andmake the dough intothe fan shape, ball shape or oval shape.
Put these glutinous rice cakes into the boiling water. Turn the heat a little bit low, two-thirds of the high heat. Then cook until the cakes float up to the surface, about 3-5 minutes. Don't let the water boil too fast; it might break the cakes.
Before eating, sprinkle some black sesame on the glutinous rice cake.