#trust of Beauty#homemade Rice Candy

#trust of Beauty#homemade Rice Candy

1. Ready yin rice

2. Put the lard in a non-stick pan until the oil temperature rises to the temperature of the cooking

3. Put in the cloudy rice and pop it into rice crackers (it is best to put a little bit of cloudy rice to pop the rice cracked, and then use a colander to drain and set aside. This is the first time I have done the summing up of the cloudy rice.) If the yin rice is put in at one time, the yin rice will burst incompletely.

4. After the popcorn oil is poured out without washing the pot, add appropriate amount of water, add white sugar, maltose (I don’t have maltose and use it as the inverted syrup for mooncakes) and boil it over low heat until it is silky. You can use a chopstick to stick the syrup and let it cool in water. It will be crispy if you bite it. If it is soft, continue to boil it.

5. After the syrup is boiled, turn off the heat, add the rice flower and quickly stir it, pour it into the prepared baking pan, press it tightly and let cool (the baking pan is covered with tin foil or kitchen paper)

6. Just cut the cold rice flower candy into cubes

7. It smells really good

8. Finished product

9. Finished product

Tips:

Method for making yam rice: After removing impurities from the glutinous rice, soak in clean water for 7-12 hours, drain the glutinous rice and steam at 60℃～85℃ for 40～60 minutes, and place it in the air after it is cooked thoroughly. Cool and shrink first, then knead into a granular shape and place it in a ventilated and sunny place to dry, and store it after it is dry and moisture-free.
I bought yin rice, hehe.