Homemade Choi Tiao Rice Cake

Homemade Choi Tiao Rice Cake

1. raw material

2. Divide the glutinous rice flour into two portions

3. Pumpkin peeled, steamed and pressed into puree

4. Put an appropriate amount of sugar in the glutinous rice flour, a small amount of salad oil, put the pumpkin puree into the glutinous rice flour and knead it into a smooth dough

5. Wash the dragon fruit skin and cut into pieces, add water to make a juice, pour the juice into the glutinous rice flour, add sugar and salad oil, and knead it into a smooth dough

6. Divide the dough into two portions

7. Put the pumpkin dough on the plastic wrap and roll it into round pieces

8. Put the pitaya juice dough on the plastic wrap, roll it into a round piece, and put it into a greased container

9. Same as above, roll the two colors alternately, stagger the color code in the container

10. Put the container in the steamer and steam for 30 minutes to steam the soft and waxy rice cake (you can use a toothpick to check if it is steamed)

11. Take the rice cake out and put it on the plastic wrap (anti-sticking) and cut it from the middle

12. Stack two pieces of rice cakes together and put them in a cool place until they are cooled (you can also put them in the refrigerator)

13. Take it out after cooling, and cut the rice cake into slices

14. Coated with cornstarch

15. Brush the frying pan with a layer of oil, and put the cornstarch-coated rice cake pieces into it

16. Fry over low heat until the outer skin is a bit crispy and the middle is soft and waxy.

Tips:

It must be wrapped in cornstarch to taste better