Crispy Rice Cake

Name: Crispy Rice Cake
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Rice cake; Several Wonton wrapper; 200g Red bean paste; 30g White sesame; 15ml Egg liquid; 60ml Vegetable oil

by Handsome chef

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

There are many ways to eat wonton wrappers besides wrapping wontons. Today, we will introduce a delicious combination of rice cakes and wonton wrappers-"crispy rice cakes". This dish was originally taught by my mother on TV, but the original version was only fried dumplings wrapped in rice cakes. After tasting it, I always felt a little tasteless. After my improvement, I added red bean paste and wrapped it in sesame seeds. "Local version" "The crispy rice cake was born. The method is very simple, as a snack is very good, after the Chinese New Year to make this local version of "fried nian gao" will definitely make people shine.

Ingredients

Crispy Rice Cake

1. Spread the wonton wrapper, roll it out gently to make it thinner

2. Smear a little red bean paste

3. Put a piece of rice cake

4. Spread a thin layer of red bean paste

5. Fold up a corner as shown

6. Fold the two corners on both sides again to wrap the stuffing

7. Dip a little red bean paste on the seal to stick it together

8. Follow the steps 5-7 to wrap it all up

9. Brush the surface with a layer of egg liquid, and brush the egg liquid on the side without the interface

10. Take a bowl and put white sesame seeds

11. Dip with white sesame seeds

12. Put the rice cakes in the oil at 50% heat, and fry them until the surface is golden. The oil should be more. Make sure that the rice cakes will float in the oil pan after the rice cakes, otherwise the sesame seeds will be scattered and it will not be easy to heat up