Cantonese-style cured glutinous rice roll
By EverettKutch
To be honest, the only thing I like most of the dumplings in Guangdong is glutinous rice rolls, which may be why I prefer salty food. Most of the dumplings in Guangdong are sweet, and only this glutinous rice roll suits my taste.
Recipe Recommendations
- flour 300 grams
- pumpkin puree 100 grams
- black glutinous rice 100 grams
- bacon 50 grams
- salt appropriate amount
- MSG appropriate amount
- baking powder appropriate amount
Steps for Cantonese-style cured glutinous rice roll
1
Dice bacon; soak black and white glutinous rice and undressed mung beans overnight in advance; prepare pumpkin paste and flour.
2
Put the pumpkin puree, flour, and baking powder into the bread machine to adjust to the fermentation process and start dough fermentation.
3
Until fermentation reaches twice its original size.
4
Place the glutinous rice on the pan and steam for 20 minutes.
5
Put the bacon into the pan and reduce heat to force out the oil.
6
Add the glutinous rice, add the oil, salt, and monosodium glutamate from the stir-fried bacon to taste, mix well, and cool.
7
Roll out the fermented dough into a rectangular sheet 1 cm thick.
8
Spread the glutinous rice evenly and squeeze it.
9
Roll into long strips from bottom to top, stand and ferment for 20 minutes.
10
Put it in a steamer and steam for 15 minutes over high heat, let it cool a little and cut into sections.Cantonese-style cured glutinous rice roll Make Tips
1. Don't cook the rice too badly. The rice grains will taste better if they have a grainy feeling. 2. After the rice is cooked, stir it to dissipate heat and roll it when it cools. 3. If the glutinous rice roll is too long, it can be divided into two sections. 4. If the glutinous rice roll is thick, it may need to be steamed longer.