Red bean and sweet-scented osmanthus balls Ingredients Red bean soup: 200g of red bean water Appropriate amount of rock sugar Appropriate amount of dried osmanthus Appropriate amount of glutinous rice flour Water: 10g of glutinous rice flour 100g of water Small balls: Glutinous r

red bean osmanthus balls

Ingredients

6

red bean soup:
red bean	00g
clear water	appropriate amount
rock sugar	appropriate amount
dried osmanthus	appropriate amount
glutinous rice flour water:
glutinous rice flour	0 grams
clear water	00 grams
small balls:
glutinous rice Powder
Warm water

Method

1. Soak the red beans overnight in advance
2. Pour into the pot and add 1L of water
3. Cover and cook for about an hour. You need to stir after a while to prevent sticking to the pot. You can add water in the middle
4. During this period, you can make small balls and glutinous rice flour. + Knead warm water into a ball and form into small balls
5. After the water is boiled, pour in the small balls and cook until they float. Drain into cold water and set aside.
6. Cook the red beans until soft.
7. Pour in the glutinous rice flour water and stir.
8. Add rock sugar according to personal preference. Cook for a while
9. Put the balls in a bowl and sprinkle with dried osmanthus

berry cheesecake

Ingredients

Biscuit base:
Digestive biscuits	80 grams
melted butter	0 g
cheese:
cream cheese	50 g
sugar	0 g
Milk	50g
gelatin sheets	0g
whipped cream	60g
strawberry jam	00g
Blueberry jam	60g

Method

1. Cut strawberries into small pieces➕Mix well with sugar and leave for half an hour;
2. Blueberries➕Crush well with sugar and leave for half an hour hour;
3. Put the blueberries in the pot, add lemon juice and cook over low heat until thick. Set aside.
4. Crush the digestive biscuits. ➕ Mix the melted butter.
5. Pour into the mold and compact it. Refrigerate. ❄️ Set aside.
6. Softened cream cheese. Stir smoothly. Smooth
7. Add sugar and mix well
8. Soak the gelatine slices in cold water in advance until soft, mix with milk and heat over water to melt
9. The gelatine milk mixture is poured into the cream cheese and mixed evenly
10. Whip the light cream until 5 points are distributed, pour into the cheese paste and mix evenly;
11. Divide the cheese paste into 3 parts
    Add the first part to the blueberry jam, mix it and put it into a piping bag
12. Squeeze it into the biscuit base mold (do not smooth it out) and freeze for 10 minutes
13. Put the second part of the original cheese paste into a piping bag and squeeze it onto the blueberry cheese and freeze 10 minutes
14. For the third portion, add strawberry jam and mix
15. Pour directly on the original cheese and refrigerate for more than 4 hours;
16. After removing the film, sprinkle some coconut for decoration and it is OK