A Snack that is Crispy on The Outside and Waxy on The Inside, Take A Bite, and Warm It to The Heart——

A Snack that is Crispy on The Outside and Waxy on The Inside, Take A Bite, and Warm It to The Heart——

1. Wash the glutinous rice and soak in cold water for more than 6 hours to make it fully absorb water. (If it is made in summer, the soaked glutinous rice should be kept in the refrigerator.)

2. Spread gauze on the steamer, put in the soaked glutinous rice, and spread it flat.

3. Cover with a steaming lid, turn to medium heat after a high heat, and steam for about 1 hour until fully cooked. Take it out and put the glutinous rice into a stone mortar.

4. Stone pestle is dipped in water to prevent sticking. (If you don't have a stone mortar, you can use a large basin to match it with a rolling pin.)

5. Beat the glutinous rice until it is sticky. (You can add a little sugar when pounding glutinous rice for better taste.)

6. Spread plastic wrap in the mold, put glutinous rice, and press firmly.

7. After being sealed, put in the refrigerator and freeze for 1 hour.

8. Take out the frozen glutinous rice cake.

9. The cutter is oiled on both sides to prevent sticking.

10. Cut the glutinous rice sticks into pieces, and then cut another finger.

11. Pour an appropriate amount of oil into the pot, heat it to 70% hot, and add the glutinous rice sticks. (The glutinous rice sticks should be put into the pan one by one. If the pan is turned over, the frozen glutinous sticks will stick to the chopsticks when the oil temperature is suddenly heated, and they will stick to each other when they collide with each other. They can only be flipped when they are fried until they become hard on the edges.)

12. Fry it on low heat until golden brown, remove it, and put it on a kitchen paper towel to soak up the excess oil.

13. Pour water and brown sugar into the pot.

14. Boil the red syrup over low heat and let it cool. (The heat can be turned off by boiling until it has dense bubbles, and the sweetness can be controlled by yourself.)

15. The brown sugar glutinous rice cakes are crispy on the outside and glutinous on the inside. They are topped with brown syrup and taste very good.

Tips:

TIPS

1 / The glutinous rice should be soaked first to fully absorb the water. If it is steamed directly without soaking, it is not easy to control the amount of water, and it is not easy to steam it in a short time.



2/ The glutinous rice flour can also be made with glutinous rice flour. The glutinous rice flour is mixed with water and formed into a dough. It is fried and eaten with brown sugar, but the taste is not crispy and softer.