Yellow noodle cake

Overview

People in the south eat glutinous rice cakes, while in the north they eat yellow noodle cakes. They always go to the market to buy them and fry them at home. This year I tried making them myself, but I didn’t expect them to be the same as the ones I bought.

Tags

• snacks
• common dishes
• old man
• afternoon tea
• winter recipes
• glutinous rice flour
• oil
• rhubarb rice noodles
• white sugar
• boiling water

Ingredients

Steps

1. 1 Stir the yellow rice flour and glutinous rice flour in a basin and pour in boiling water. I placed a scale under the basin and poured in a total of 280 grams of boiling water

   

2. 2 Stir quickly with chopsticks until it looks like the picture

   

3. 3 Take a high-temperature-resistant glass container, I used Lock, and put a layer of oil in the container to prevent it from sticking (I used peanut oil, which has no smell after steaming)

   

4. 4 Pour the batter into the container until it is 80% full

   

5. 5 Put enough water in the steamer, place the container on the grate, bring to a boil over high heat, steam over high heat for 20 minutes, then turn to low heat and steam for 20 minutes

   

6. 6 The steamed yellow noodle cake filled the container

   

7. 7 Let cool completely, turn upside down and take out the rice cake

   

8. 8 Cut into 1 cm thick slices

   

9. 9 Put oil in a pan, add rice cake and fry over low heat

   

10. 10 Brown one side and then flip it

    

11. 11 Fry both sides until golden brown, take out and put on a plate, sprinkle with sugar while hot, eat while hot, dip in your teeth