Bacon Seaweed Rice Cake

Bacon Seaweed Rice Cake

1.


Wash the rice and glutinous rice 3-4 times with water until the water is clear, and then soak for 10 minutes. (I made this recipe with "Yundaojia Rice". This rice is sticky and sticky. If you want to be more sticky, you can add more sticky rice.)

2.

Select the "fine cooking position" for the rice cooker to cook the rice. When the function is over, remove the lid and smell the aroma of the rice. Use a rice spoon to break the rice and simmer for another 5 minutes.

3.
Cut the bacon into small cubes, cut the sushi seaweed into small pieces, and chopped green onion for later use.

4.

Pour into a bowl with rice, add a little salt, and stir evenly with chopsticks.

5.
Take a square mold with a movable bottom, and use a brush to apply thin oil on the bottom and the sides to prevent sticking. The well-mixed rice balls are put into the mold, and pressed firmly with a spoon, and then covered with insurance film and kept in the refrigerator overnight.

6.
Take out the refrigerated mold and cut the rice cake into rectangular pieces after demoulding.

7.

Heat an appropriate amount of edible oil in the pot until it is 7 minutes hot. Use chopsticks to add the rice cakes one by one and fry them until golden. (If you don’t want to deep-fry, you can put a little more cooking oil in the pan and fry until golden brown.)

8. Drain the oil and remove it for serving.

Tips:

TIPS


1/ If your rice is not very sticky, you can add more glutinous rice to make it together.



2/ The mold can be used as a non-stick mold for cakes, either round or square.