Red Bean Paste and Glutinous Rice Cake

Red Bean Paste and Glutinous Rice Cake

1. Glutinous rice noodles are thicker than glutinous rice flour and are used to make rice cakes in winter in the northeast. An appropriate amount of glutinous rice noodles can be kneaded into a dough by adding a small amount of water several times to form a moist pellet

2. Divide the bean paste into appropriate size agents, sprinkle dry flour and knead into balls

3. Take a suitable size of dough and break it into a cake with your hands, wrap it in a bean paste ball, and tighten the mouth into a ball

4. Sprinkle dry flour on the panel, put the wrapped red bean paste and glutinous rice balls, again gently afraid of breaking into cakes

5. Brush a little oil in a non-stick pan and put it in the pie

6. Fry until the pie pi is golden on both sides, and the volume is obviously larger

7. Finished product

Tips:

You can dip your hands in water or sprinkle dry flour when you wrap the bean paste