The outer layer is a crispy rice shell that makes a "crunching" sound when bitten. Inside, there is a generous amount of nut filling. A variety of nuts are mixed together, and each bite allows you to taste the combination of the nut's crispiness and the sweetness of the caramel. It is sweet but not overly so, crispy but not hard, with a rich and varied texture, making you unable to stop eating it one bite after another.
Ingredients:
Mixed nuts 200 grams, butter 70 grams, light cream 25 grams, granulated sugar 40 grams, malt sugar 40 grams, salt 1 gram，20 pieces of sticky rice boat
Steps:
1. Prepare the mixed nuts. If the nuts are raw, preheat and roast them until fragrant.
2. Put the butter, cream, malt sugar, and salt into a non-stick pan, weighing them accurately.
3. Cook the syrup over medium heat until bubbles form on the surface, then turn off the heat.
4. Pour the mixed nuts into the cooked syrup and stir evenly to ensure each nut is coated with the syrup.
5. Put on gloves and, while it's still hot, take an appropriate amount of nut syrup and fill it into the glutinous rice boat, pressing it flat. The height of the nuts should not exceed the rice boat.
6. Place the rice boat in the preheated oven at 150 degrees for about 15 minutes.
Source:Rednote
