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

Serving

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

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.