Yellow Rice Noodle Fried Cake

Name: Yellow Rice Noodle Fried Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Yellow rice noodles; Some Red bean paste; Some Rapeseed oil

by Shredded Potato Burrito

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I’m potato silk burrito, #From内 Mongolia#, and the entry is yellow rice noodle fried cake.
I have traveled many places to see the scenery and eat local delicacies. Although there are still a lot of aftertastes, but after walking around, I still find that the one I like the most and want to eat is the native flavor. , Because that taste of hometown is the taste of mother.
Speaking of which, my mother can cook a lot of food, although there is no rich name, but every bite is always the most memorable. Today’s yellow rice noodle fried cake is learned from my mother.
When I was in my hometown when I was young, my mother would take the big yellow rice to spend money to mill into yellow rice flour, and then make us fried cakes, sticky pancakes, sticky bean buns, etc. The favorite here This is the fried cake. My mother’s craftsmanship is really clever. This kind of yellow rice noodle fried cake can be made in many ways, such as yeasted noodles, hot noodles, sugar filling, bean paste, and the cooked rice cake I made today. The noodles are deep-fried, every kind is equally delicious.
I still love this bite the most. Yellow rice noodles are now sold in various compound supermarkets. You can buy it when you want to eat. I will cook it every other time. I say it is to relieve greed. In fact, I know that it is more to relieve homesickness!

Ingredients

Yellow Rice Noodle Fried Cake

1. Prepare the yellow rice noodles. Add warm water to the yellow rice noodles. Stir with chopsticks. Do not pour the water in a hurry. Pour as little as possible. When you see more than half of the flour, stir it into a big floc. Large particles are fine. At this time, there is still a lot of dry powder that has not been stirred, so don’t worry about it, then start to knead

2. Yellow rice noodles do not eat water, the remaining dry powder is easily put into the noodles mixed with warm water. The yellow rice noodle dough that is kneaded by hand is slightly hard, and it will be a little loose when kneading it with your hands. Do not make the dough soft. Be careful that the water pours too much, just add some dry powder into it, unlike white flour that can't get into it, yellow rice noodles are fine. Keep the dough slightly hard

3. The made yellow rice noodle dough is flattened by hand, put it directly into the steamer, under cold water, and it will be cooked after steaming for about 10 minutes. The color of the steamed yellow rice noodle becomes darker.

4. This is the steamed yellow rice noodles. After steaming, take it out. Brush oil on the chopping board. You can wear disposable gloves to operate. When the dough is warm, it is very smooth.

5. Knead the dough to lengthen it and pull it into a small potion. You can size it as you like. This is whatever you want. Today I used 250 grams of yellow rice noodles and made 8

6. Knead each small dough briefly to prepare the bean paste. You can cook the bean paste with small red beans in advance, or you can buy ready-made bean paste

7. Each small dough is made into a bowl shape, put in bean paste and closed, kneaded tightly and then balled up. The dough is easy to knead and has good stickiness, so just pay attention to the tightness.

8. The stuffing agent is lightly pressed into a round cake shape by hand, not too thin, it has a thickness of nearly 2 cm

9. Heat the oil, rapeseed oil is the best, and fry it in the pan. Because the dough is already cooked, you don’t need to fry for too long when frying. Turn both sides and see the bubbles on both sides. You don’t need to look at the color, as long as the frothing is done, it can be fished out. There will be no leakage or oil spills during the frying, so it’s very simple.

10. Dip it in sugar and eat it, it’s really delicious

Tips:
Don't make the dough soft when you start making it. Make it harder. It will become soft after steaming. The steamed dough will be a little sticky. It is easier to operate with gloves or apply some oil on your hands.

Be careful when you fry, don’t fry for a long time, you can fish out when you see bubbles on the outer skin, so as not to fry for a long time, it will not only become hard but also reveal the stuffing.

The red bean filling can be made in advance by yourself. The method is very simple: cook the red beans in a pressure cooker, put them in a non-stick pan and fry them while crushing them, put some sugar and then fry them, when you see the sugar and stir-fry well, put a little corn oil in to moisturize Once the bean paste is stir-fried, it is enough, and the bean paste can form a ball when it reaches a ball.