Brown Sugar Glutinous Rice Cakes are Soft and Sweet, with A Crispy But Not Hard Outer Skin, Making Them Irresistible.
1.
First, we boil some brown sugar water, add 20 grams of brown sugar to 30 grams of water, boil it to a little thicker, and cool it for later use.
2.
Then take 100 grams of glutinous rice flour, add 70 grams of boiling water, and knead it into a dough.
3.
Add 10 grams of coconut oil and continue to knead until all the coconut oil is mixed into the dough.
4.
Find a mold and make it squarer.
5.
Cut into small square strips and freeze for 15 minutes in the refrigerator.
6.
After freezing and setting, add a little oil in a non-stick pan and fry slowly.
7.
Fry slowly until golden on all sides.
8.
After frying, put on a plate and sprinkle a thin layer of soybean powder.
9.
Pour the brown sugar syrup prepared earlier.
10.
Brown sugar glutinous rice cake complete O(∩_∩)O
11.
Soft and waxy, sweet and sweet.
12.
Soy flour, glutinous rice, brown sugar, it goes so well.
Tips:
If it is frozen for too long, the starch may age, and it will only taste good if it is steamed and topped with syrup.
