Glutinous rice tortillas
Overview
I made this pancake because the glutinous rice and corn I brought from my hometown were too old. After chewing one that morning, my cheeks were sore for several days. What should I do? I woke up in the morning and prepared to cook the corn, but it was too old to peel each one, so I couldn't throw it away. It was a pity. I suddenly thought of it. I remembered that I had made a cake with old corn before. That time I used sweet corn, so I made it sweet. This time, the glutinous rice corn is not very sweet, so I will make it salty. After making it, I was quite pleasantly surprised. The corn that was hard to chew became much softer and glutinous due to the addition of glutinous rice. It goes well with porridge.
Tags
Ingredients
Steps
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Grate the corn with a grater.
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Add appropriate amount of glutinous rice and salt.
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Knead it evenly with your hands. At this time, it may be relatively dry and difficult to form a dough. You can add a little hot water (don't add too much water, the dough will be too thin and difficult to shape).
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Knead into a slightly soft dough.
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Put a little oil in a non-stick pan and use molds to shape small cakes.
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Fry over medium-low heat until golden brown on both sides and serve hot.
