Yellow Rice

Name: Yellow Rice
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Rhubarb; 50g Sugar; 1 piece Adzuki beans; 125g All-purpose flour; 80g warm water

by Eyebrow delicacy

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

When my son was in junior high school, he lived in the school district. The ground was more prosperous and there were more places to eat nearby. A restaurant that we often go to has two staple foods that we often order, one is milk-flavored hand cake, and the other is this yellow rice bake. The hand-cooked pie is nothing unusual. This yellow rice bake is still a bit special. It is baked with rhubarb rice in the noodles. The staple food is a bit strange, but it is actually very delicious. Since my child was in high school and moved back to live there, it’s too far to eat there. I haven’t eaten this yellow rice for a long time, so I tried to make a few by myself, not to mention that the taste is quite similar. I suggest you like to eat it. Friends who are sticky and waxy give it a try.

Because I made it for the first time, I also deliberately weighed it. These flours only made 6 yellow rice, the size of which is the size of a normal leek box, and it used about 1/3 of the rice. If you want to make more, you can make about 18-20 of these rice, and you can adjust the noodles yourself. "

Ingredients

200g Rhubarb
50g Sugar
1 piece Adzuki Beans
125g All-purpose Flour
80g Warm Water

Yellow Rice

1. Soak the red beans for about 6 hours in advance.

2. Rinse and soak the yellow rice for 1 hour in advance.

3. Put the soaked large yellow rice and red beans into the inner pot of the rice cooker, and add a little more water than normal white rice.

4. Plug in the rice cooker to select the cooking function and start working.

5. The cooked rhubarb rice should feel a little bit thin so that it will be sticky. Add about 50 grams of sugar while it is hot and stir well.

6. Add 125 grams of all-purpose flour to 80 grams of warm water, stir it into a flocculent shape, and then mix it into a soft dough. Let the dough rise for about 15 minutes.

7. Then divide into 6 equal parts and round.

8. Use a rolling pin to roll into a big dumpling skin shape.

9. Add rhubarb rice.

10. Fold in half and squeeze tightly.

11. Fold out a beautiful lace, just like a leek box.

12. Then add a little vegetable oil to the pan to heat, and broil on low heat until both sides are golden and ripe.

13. Finished picture

Tips:
1. My adzuki beans are relatively dry and take a long time to soak. When cooking the rice, the water should be a little bit more than usual, but not too much, because it is too thin to wrap it up.
2. With this amount of flour, I only made 6 yellow rice bake, about 1/3 of the rhubarb rice was used, and the rest was eaten directly, and it was delicious.