Sugar-oiled Cakes-changsha Snacks that You Will Never Get Tired of

Name: Sugar-oiled Cakes-changsha Snacks that You Will Never Get Tired of
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Glutinous rice flour; 300g Flake sugar; Some Vegetable oil; Some Shimizu

by Green String Xiaoxiang

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Changsha snacks are made with sugar oil paba, water milled glutinous rice flour fried in sugar, sweet and soft, with endless aftertaste. There are usually two methods: one is to boil the oil and then pour it into the hot sugar water, boil it into sugar oil, rub the glutinous rice flour into small round cakes and put it in, first sink into the sugar water below and cook and then naturally rise to the oil. ; Another method is to fry the glutinous rice flour baba with oil on both sides until golden brown and then put it in sugar water and cook. I like to do it with the first method. Softer. "

Ingredients

Sugar-oiled Cakes-changsha Snacks that You Will Never Get Tired of

1. Prepare the ingredients first. I use sliced sugar. If sliced sugar is not available, brown sugar or white sugar can be used.

Sugar-oiled Cakes-changsha Snacks that You Will Never Get Tired of recipe

2. For glutinous rice flour, I bought freshly ground wet glutinous rice flour. If you use dry glutinous rice flour bought in the supermarket, I suggest buying water-milled glutinous rice flour in bags, which is more delicate. Heat water and make glutinous rice flour dough for later use.

3. Pour the oil in the wok and heat it up (I used a pack of sliced sugar, 300 grams. The oil is more than usual for cooking.)

4. Add the sugar and water and boil it in a soup pot until the sugar is all melted

5. Pour the sugar water into the wok (pour the hot sugar water into the hot oil pan, the oil will splash when you first pour it, cover it with the pan when you pour it so as not to get hot)

6. Boil sugar oil on medium heat (the thick sugar water below, the oil above)

7. Take a small piece of glutinous rice flour and knead it into a small round cake (cake)

8. Put it in the pot, the glutinous rice cake will sink into the sugar water below and cook. When it is almost cooked, it will float. Turn it over so that both sides are covered with sugar and oil. When the whole cake floats on the surface of the sugar and oil, it will be cooked. Can be fished out and eaten.

9. Use chopsticks to open it. If there is white core inside, it is not fully cooked, then put it in a pot and cook. It must be completely cooked without white core before it can be eaten. The soft and waxy baba, wrapped in sweet sugar oil, makes a delicious sugar oil baba!