Bing jiang (Guizhou sticky rice shake), milk-cucumber and mango
Chinese cuisine › Guizhou · Chinese Cooking Demystified · ♥ 6.6K likes · 140.9K views · 6 min video
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Ingredients
Method
Techniques
- 60 g milk
- 60 g cucumber
- 240 g ice
- 100 g long grain sticky rice
- water
- 60 g cooked sticky rice
Wash the sticky rice, soak 30 minutes, then cook in a rice cooker with about 10% more water than usual; dump out, ready to blend.
- 1 tbsp milk powder
- 1½ tbsp sugar
Blend the milk, milk powder, peeled chopped cucumber, ice and sugar about a minute, pressing a ladle in to punch the ice down.
- 60 g jaggery, slab sugar, or dark brown sugar
- 120 g water
For the syrup, cook the jaggery or dark brown sugar with the water over a medium flame, melting and reducing, about ten minutes.
- 5 whole dried rose buds
Optionally add the dried rose buds and reduce about five minutes more to a syrup.
- ½ tbsp chopped toasted or roasted peanuts
- 1–2 tsp syrup
Top with chopped peanuts, toasted sesame seeds and a drizzle of syrup.
Topping the shake
- ½ tbsp toasted sesame seeds
- 120 g very ripe mango
Variation, mango: no milk; blend 120 g very ripe chopped mango with the ice and sugar, add the rice for the last 30 seconds, top with peanuts and sesame.