Peanut Glutinous Rice Cake

Name: Peanut Glutinous Rice Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Water mill glutinous rice flour; 65g corn starch; 650g water; 230g Sugar; 85g Vegetable oil; Some peanut; Some White sesame; Some Coarse white sugar; Some Coconut

by Late night chubby da

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Nuomi glutinous rice cakes, also called champion glutinous rice cakes, have some origins. According to legend, in the second year of Qingyuan in the Southern Song Dynasty, Zou Yinglong from the village went to Beijing to take the test. Every household in the village sent glutinous rice cakes for him to eat on the road, and wished him a title on the gold list. After a long journey to Kyoto, due to his outstanding talents, the palace exams were answered fluently, and Emperor Ningzong's imperial brush personally ordered him to be the champion and the winner. When he presented the glutinous rice cakes brought from his hometown to the emperor for tasting, even the emperor was full of praise and gave him the name "Zhuangyuan glutinous rice cake". In the later stage, glutinous rice cakes need to be added with different fillings to achieve different styles in different places.

Ingredients

Peanut Glutinous Rice Cake

1. Prepare the filling. Peel the peanuts and white sesame seeds and fry the peanuts and crush them with a rolling pin (the peanuts do not need to be crushed too much to have a grainy texture). Mix the peanuts, white sesame seeds, and coarse-grained sugar. Set aside.

2. Pour all the materials of the outer skin together, add water and mix into a particle-free paste. There will be no oil slick on the surface of the mixed batter, and all the oil must be mixed in! (The mixed batter is thinner than the paste if it can flow down quickly by lifting the whisk.) It should not be too thick

3. Pour the mixed batter into a dish and put it in a steamer to steam until the batter is completely cooked! (Time depends on the amount of batter) You can poke into the batter with chopsticks. If you take out the chopsticks, it means it is cooked. Remember to poke around!
Put the steamed glutinous rice cakes in a bowl while they are hot and use a rolling pin to pound the glutinous rice balls until the glutinous rice is lifted up with a rolling pin to a smooth state! Make the glutinous rice by yourself~ Keep making it like this until it becomes a ball, the dough is smooth when the rolling pin lifts it~ About 10 minutes.

4. The pounded glutinous rice can be wrapped. When wrapping, grab a piece of glutinous rice. Squeeze it with your hands. Press it to make it bigger (you must wear disposable gloves when wrapping it. Otherwise, it will be very sticky. Because of the large amount of water, it will not harden easily. )
Put 2 scoops of stuffing on it and you can wrap it up. Put it in the coconut paste and roll it. Take it out and it's ready

5. The prepared glutinous rice cakes are not easy to harden when sealed and stored at room temperature. Remember to keep sealed!

Tips:
Using fine granulated sugar will cause the sugar to melt too quickly. Too much sugar water, the sugar water will penetrate the skin, which will make it waxy, hard, and coarse-grained sugar will not appear like this, so I suggest you use coarse-grained sugar to adjust the filling!