【golden Glutinous Rice Cakes】-----koukou, Hometown, Memories from Childhood

Name: 【golden Glutinous Rice Cakes】-----koukou, Hometown, Memories from Childhood
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Water mill glutinous rice flour; 60g Water mill sticky rice noodles; 50g Sugar; 50g Shimizu; 150g Peanut oil

by Fallen leaves flying all over the sky

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

This kind of glutinous rice cake, like the golden horn, is a must-have for the Chinese New Year every year. Therefore, as long as I remember, I can eat it every Chinese New Year. I just bought two packs of water-milled glutinous rice flour and sticky rice flour. It’s fine to rest. Let’s relive this long-lost hometown taste. . . "

Ingredients

【golden Glutinous Rice Cakes】-----koukou, Hometown, Memories from Childhood

1. Put the sugar and water in the pot and cook until the sugar melts.

【golden Glutinous Rice Cakes】-----koukou, Hometown, Memories from Childhood recipe

2. Mix the two powders, add 1/4 of the powder to the sugar water, and use chopsticks to constantly stir the mature paste.

3. Then pour the paste into the remaining powder, and mix the powder and paste while it is hot and cook.

4. After mixing, put a little oil down and apply some on your hands to prevent sticking. And good dough.

5. Roll the dough into long strips and cut into pieces with scissors.

6. Then roll each dough into a round shape. If you stick to your hands, you can use some spare hand powder.

7. Boil the water in the pot, add the oil to a boil, and never have a drop of water.

8. Put down the prepared raw glutinous rice cakes, and pay attention to the hot oil. This is very important.

9. Then use a spatula to repeatedly turn the glutinous rice cakes back and forth to avoid uneven heat.

10. The firepower depends on the situation. It takes about 10 minutes to blow things up.

11. Look, it's golden and golden, isn't it beautiful? Let it cool and you can eat it. If it becomes hard for a long time, it can be steamed in water and eaten, or put in white porridge.