Ingredients
- Water: 3 cups - Quinoa: 2 cups - Active dry yeast: A packet - Glutinous rice flour one and a third of a cup - Eggs: 2 units. - Extra virgin olive oil: two tablespoons - Sesame oil: one tablespoon - Raisins: Half a cup - Sliced almonds: Fourth of a cup
Steps
1. Add two cups of quinoa and two cups of water to a rice cooker and cook until the water has evaporated (when the rice cooker "clicks"). We are not cooking the quinoa all the way, it's semi-cooked (the usual ratio is 1 to 2 for quinoa and water respectively).
2. Once semi-cooked, blend quinoa in a food processor while adding another cup of water.
3. Mix one cup of glutinous rice flour, one cup of water, a packet of active dry yeast, and two eggs in a bowl vigorously. Once mixed, add to the food processor and mix with the blended quinoa.
4. Add 1.5 tablespoons of honey and a third of a cup of glutinous rice flour to the food processor while mixing in the food processor.
5. Take mix out of the food processor and put it in a large bowl. Add a final third of a cup of glutinous rice flour and mix manually. Knead it a little bit too.
6. Boil the raisins in water.
7. Drizzle and brush extra virgin olive oil into a medium sized pot (30 square inches). Fill the pot with the mix, level it a little bit, drizzle the sesame oil on top, and then add the boiled raisins and sliced almonds to your liking.
8. Bake in oven at 350 degrees for 65 mins
9. Endure!