1. Stir the yellow rice flour and glutinous rice flour in a basin, and pour them into boiling water. I put a scale under the basin and pour a total of 280 grams of boiling water.
2. Use chopsticks to stir quickly, and stir it into the shape shown in the picture
3. Take a total of high-temperature resistant glass containers, the Locke I used, and put a layer of oil on the container to prevent sticking (the peanut oil I used to apply, it doesn’t taste like after steaming)
4. Pour the batter into the container, the batter will be 8 minutes full
5. Put enough water in the steamer, put the container on the grate, boil on high heat, steam for 20 minutes on high heat, and steam for 20 minutes on low heat
6. Steamed yellow noodle cake, steamed in the container
7. Let cool completely, pour out the rice cake
8. Cut into 1 cm thick slices
9. Put oil in the pan and fry the rice cakes over low heat
10. Fry the yellow side and turn it over
11. Fry both sides until golden brown, remove and serve, sprinkle with sugar while it is hot, eat while it is hot, stick to the teeth
Tips:When the yellow noodle cake is steamed, it is very soft, so let it cool completely, and it will become hard after it is let cool.
