1. Prepare the crust: Put the glutinous rice noodles in a non-stick pan. (You must use a non-stick pan. This is very important. The glass bowl I used for making noodles for the first time is so sticky that I want to give up...) Prepare some hand noodles (in fact, I have experience in making noodles, this is completely unnecessary).
2. Pour boiling water into the noodles and stir with chopsticks until the water is completely absorbed and the noodles are more uniform.
3. Make dough together (look, it's not sticky at all).
4. Make a fist and beat the dough hard to make the dough more elastic. I beat it for about 10 minutes, and the texture of the noodles is obviously different (you can skip this step if you are lazy...).
5. Weigh the dough, divide it into 12 portions, and knead it into rounds for later use (the one placed in the pot at the upper left corner of the picture is for fear that the dough will dry out if it moves slowly, so you can cover it with a food bag or plastic wrap). See my other recipe for the mung bean paste filling. "Low-sugar mung bean cake", I added 30g of salted egg yolk when the red bean paste was re-cooked, which was also divided into 12 portions and rubbed a round cover for use.
6. Cut cheese slices into quarters and set aside.
7. Knead the glutinous rice noodles into a small bowl, add cheese slices, bean paste filling, and cheese slices in sequence.
8. The cheese slices on the top layer can be staggered.
9. Knead the dough, round it, and press it into a pie (do not press too hard to avoid cracking).
10. If you don't eat it directly, put it in the refrigerator and freeze it. Cover the bag or film to prevent it from cracking.
11. Let me introduce how to fry glutinous rice cakes without defrosting. Non-stick pan, lightly brush with a little oil.
12. Put the cakes in, low heat, and fry for 1 minute on each side.
13. Pour in cold boiled water, the water is half of the cake, and cook without covering the pot over medium heat. When the water has evaporated halfway, turn the cake over and continue cooking.
14. After the water has evaporated, change the pancake to a low fire.
15. When the crust is formed on one side (moving the pan, sliding the cake, and making a rustling sound, it means that the crust is formed), turn it over.
16. When the pie starts to expand (observe carefully, you can press it gently with a spatula), and the pan is ready (too much swelling will cause the filling to flow).
17. Serve on the plate, full of quicksand, salty and sweet. (Don't use glass plates, it's too difficult to hold...555)
Tips:The beaten noodles are strong, good buns, and taste like glutinous rice cakes; you can drink black coffee to relieve the greasiness (I don't think it is greasy, you can eat two more, mainly for weight loss, this calorie is a bit high); children eat less, it is not easy to digest. Don’t use glassware. Don’t use glassware. Don’t use glassware...
