When I was a child, I loved eating glutinous rice cake and glutinous rice cake. At that time, you could see them everywhere in small restaurants for breakfast. You could buy a piece for ten cents, and you could have a delicious meal with just some soy milk, milk or porridge. The glutinous rice cake is divided into hot glutinous rice cake and cold glutinous rice cake. These two types are the same as the first half of the glutinous rice cake block. There are some differences in the production process in the second half, and they have become two things with different flavors. But no matter which kind it is, it is a favorite snack of the people in my hometown. After leaving home for so long, I can't forget these insignificant delicacies. It is no wonder that you cannot eat these good things outside, and many snacks are hidden in the private sector or gradually disappear because they cannot achieve large profits from industrial production. If you want to see what you eat, you can probably only dig deep among the people before you can put it on the table.
Today, we will start with hot glutinous rice cakes, cold glutinous rice cakes and glutinous rice cakes. We will introduce them later.
Hot glutinous rice cake
Recipe Recommendations
- glutinous rice 500 grams
- soybean 100 grams
- peanut 50 grams
- white sugar 50 grams
- sweetening
- steamed
- several hours
- senior
Steps for Hot glutinous rice cake
1
Wash the soybeans and stir-fry them in a pan over medium heat until they are cracked.
2
After cooling, beat it into fine powder with a cooking machine.
3
Bake the peanuts in the microwave (about 6 minutes over medium heat), take them out and turn them over during the process. Or stir-fry them in a pan. To cook them more evenly, you can pour 2 liang of salt into the pan. After stir-frying the peanuts, sieve off the salt with a sieve.
4
Allow the peanuts to cool and peel them
5
Beat the peeled peanuts into powder with a cooking machine
6
Wash the glutinous rice clean and soak for 8 hours. You can rub the rice into pieces with your fingers.
7
Pick up and drain slightly, put on the cage and steam for about 1 hour. Sprinkle water 3-5 times during steaming.
8
To make the rice more soft, pour water 3-5 times during the steaming process
9
The glutinous rice should be very soft when steamed, and it will save effort to mash it.
10
Pour the steamed glutinous rice into a pestle nest, bowl or basin while hot, and pound it with a beating stick or a wooden stick that weighs your hand to make glutinous rice cake.
11
After cooling down a little, dip your hands in cold water, pull out a ball of glutinous rice cake, round it or roll it into a long strip, then roll it with soybean flour, peanut flour, and white sugar in turn, and serve on a plate. (Hot glutinous rice cake can also be dipped in boiled brown sugar, which has a unique flavor)