Brown Sugar Glutinous Rice Cake

Name: Brown Sugar Glutinous Rice Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Glutinous rice flour; 2 spoons brown sugar; Some water; A tablespoon Cooking oil

by May Little Chef

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

The host used to eat a Chinese dessert when he was a child. We called it "Jiu Mi Baba". Later, when I was still in the base camp, I often heard the host mention "Sugar Oil Baba". Only then did I know that the people of Hunan also have this way of eating.

The sugar oil paba has a crisp and soft taste, and is accompanied by the mellow brown sugar. It is a very distinctive Chinese dessert. Due to the heavy taste, it will be a little greasy after eating too much. It is recommended not to make too much at once~

Ingredients

200g Glutinous Rice Flour
2 spoons Brown Sugar
Some Water
A tablespoon Cooking Oil

Brown Sugar Glutinous Rice Cake

1. Adjust the glutinous rice flour with an appropriate amount of water until there is no dry powder.

2. Divide them into equal-sized portions, and press them into pie shapes with your hands.

3. Pour cooking oil (slightly more) in the pot, deep fry on both sides until golden brown, and cooked through in the middle.

4. Sprinkle two spoons of brown sugar powder evenly while it is hot, and serve. The directly fried baba skin is very crispy. After the sugar oil baba is steamed in a pot for a few minutes, the brown sugar melts and merges with the baba, and it has a different taste~

Tips:
1. The amount of glutinous rice flour increases or decreases according to demand. The amount of water is generally to mix the glutinous rice flour until there is no dry powder, and the dough is moist and soft to the touch.
2. The amount of oil for frying baba is best. If you are afraid of oil, you can also use a non-stick pan on medium and small fire like me.
3. The fried baba has a crispy texture. It will become soft after being steamed in a steamer for a few minutes. You can try both of the two textures. ps: After writing the recipe and looking back, I always feel a little weird. Isn't it wrong with the word "Baba"? ? ? ? ?