The taste of my childhood-----brown sugar glutinous rice cake
Overview
When I was young, I would only cook it for breakfast when the twelfth lunar month was approaching the New Year and in the first lunar month. It was rarely eaten. It was not as abundant as today’s food. Traditional glutinous rice cake making is to use a large wooden hammer or bamboo gun to pound the glutinous rice into glutinous rice balls in a stone mortar. The taste is still fresh in my memory. . . . Some time ago, my mother was talking about how to make it, so she bought glutinous rice flour and tried to make it herself. It tasted great. Many people asked how to make it. I made it again yesterday. My father ate more than a dozen and said it was enough for a day. Haha, this is anti-hungry. . . Brown sugar glutinous rice cake is a simple and easy-to-make delicacy. In many areas, brown sugar glutinous rice cake is made to entertain relatives and friends when there is a special occasion at home. When making brown sugar glutinous rice cake, peanut powder and soybean flour are needed. Using whole peanuts to make homemade peanut powder has a more mellow taste. When choosing peanuts, be sure to pay attention to whether the peanuts have sprouted, because the germ part of the peanuts contains a large amount of aflatoxin, which is very harmful to health. .
Tags
Ingredients
Steps
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Prepare a larger container and pour the glutinous rice flour into the container. .
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Pour in an appropriate amount of warm water and slowly knead the meat with your hands. The result will be softer when kneaded with warm water
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Be sure to knead it into a smooth ball
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Prepare appropriate amount of brown sugar
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Add an appropriate amount of boiling water to melt, not too much water is needed. . .
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Add oil to the pan and heat it up. . .
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Just roll the kneaded glutinous rice dough into a round ball and flatten it. . Fry them one by one in the pan. . .
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Fry until both sides are golden brown
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If you make a large amount, you have to do it in batches. You can put the fried ones on the plate first, and then continue with the others
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After everything is done, put it all back into the pot and fry again
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Pour in the brown sugar water prepared in advance and pour it on all the glutinous rice cakes
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Continue to cook over low heat until the sugar water dries up, and the glutinous rice cake is ready. Isn’t it very simple? . .
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The glutinous rice flour I bought in the middle was not good, and it felt solid and hard in the middle. . Today’s is very good
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When you eat it, sprinkle some sugared osmanthus flowers on it to give it a special fragrance. We picked the osmanthus flowers ourselves and dried them ourselves. Recently, I got a little angry, so I ate the Guiling paste that I had bought for a long time with yogurt. . .
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I guess it will appear on our dining table every once in a while. . . Give it a try now, maybe your family will like it. . .
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Guiling jelly can reduce inflammation, and it is a perfect match when paired with yogurt. .
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The traditional method of making glutinous rice cakes is to pound the glutinous rice balls into basic glutinous rice cakes, divide them into appropriate sizes, shape them and place them in a cool and ventilated place to dry. When the glutinous rice cake becomes a dry and hard glutinous rice ball, it is stored in water. The glutinous rice cake processed in this way can be stored for a long time. In addition to the brown sugar glutinous rice cake introduced above, there are many varieties of sweet glutinous rice cake, such as sesame glutinous rice glutinous rice cake made with sesame and white sugar, fermented rice glutinous rice glutinous rice cake cooked with sweet wine, and many other varieties. In addition to being sweet, glutinous rice cakes can also be made into savory flavors. The glutinous rice cake is made into pellets or cut into small pieces, and stir-fried with sliced meat, vegetables, cuttlefish, peppers and other ingredients to make a delicious dish. In addition, simply baking glutinous rice cakes in the oven until brown is also very delicious.
