Yellow Rice Noodle Sticky Pancake

Name: Yellow Rice Noodle Sticky Pancake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Yellow rice noodles; Some boiling water

by Shredded Potato Burrito

4.9 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

I made yellow rice noodle sticky pancakes for breakfast today. This kind of sticky food is the most filling and appetizing for breakfast. The best thing is that the method is simple. You don’t need to leave the noodles. You can make it with a stir. , Can be served in 10 minutes.

Ingredients

250g Yellow Rice Noodles
Some Boiling Water

Yellow Rice Noodle Sticky Pancake

1. I prepared the yellow rice noodles. I used half a catty to cook half of the yellow rice noodles with boiling water. Pour boiling water while stirring. Using the boiling water first will make the noodles very sticky.

Yellow Rice Noodle Sticky Pancake recipe

2. After blanching half of the yellow rice noodles, pour in cold water and stir to stir the yellow rice noodles into a thick paste.

3. I forgot to weigh the amount of water. The mixed paste looks like this, scooped into a bowl, and the batter can flow slowly. The amount of water can not be used as much as the standard. The batter is slightly thin and it is okay, but it should not be too thick, so as not to make the cakes when spreading the cakes.

4. Put oil in the pan, scoop up a spoon of batter and pour it into the pan. The batter will slowly flow out into a cake. Push it with the back of the spoon to make the batter look like a pancake. Don't make it thick. It's thinner and delicious. Any size

5. When you see that the batter is a little discolored, you can turn it in a semi-solidified state. When turning it over, press it down with a spatula to make the cake thinner. It is baked on both sides and it is ready to be out of the pot after it is cooked.

6. Some sugar when you eat, it has a special aroma and taste, it’s the best

Tips:
This sticky pancake is very simple to make. There are two key points. The first is to blanch the yellow rice noodles in half with boiling water, which will increase its taste, and it will taste fine and smooth without the rough feeling of coarse grains. The second is to make the batter. Stir it thinly, not to thicken it, so that it can be spread into a thin cake.
It will be more fragrant to put a little more oil when baking this cake. I use a non-stick pan, which is relatively fuel-efficient, and it’s easier to brand. If it is an ordinary flat-bottomed spoon, first heat the pan, then put the cold oil, and then pour the batter. The oil is bigger and it is easy to operate. Therefore, it is recommended to use a non-stick pan with less oil and not greasy.