Brown Sugar Glutinous Rice Cake

Name: Brown Sugar Glutinous Rice Cake
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Glutinous rice; 100g brown sugar; Some Cooking oil; Some Shimizu

by Teacher Kong teaches cooking

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

There are many different ways of making glutinous rice, which can be made directly with glutinous rice. After being fried, it tastes crispy and delicious, or it can be made with delicate glutinous rice flour. The taste of glutinous rice cake is Q-flavored and soft, with the necessary brown syrup and soybean The powder is so delicious!

There are not many ingredients and few steps needed to make glutinous rice cakes, but the texture is crispy on the outside and waxy on the inside, which is suitable for all ages. Perhaps this is the charm of traditional Chinese snacks. It's cold, this snack is suitable to recommend to you, try it if you have time.

Ingredients

Brown Sugar Glutinous Rice Cake

1. Wash the glutinous rice and soak in cold water for more than 6 hours to make it fully absorb water. (The glutinous rice should be soaked first to fully absorb the water. If it is not soaked and steamed directly, it is not easy to control the amount of water, and it is not easy to steam in a short time. If it is made in summer, the soaked glutinous rice needs to be stored 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.)