To make glutinous rice cakes, we must first choose glutinous rice, also known as glutinous rice, which has two shapes: round glutinous rice and long glutinous rice. Then you should pay attention to two points when choosing glutinous rice.
At first glance, the color of glutinous rice should be beige, not white. If it is snow-white, it may be processed rice to see if there are mildew spots and insects on the surface. If possible, it may be old rice which has been stored for a long time.
The second important news is that it is best to have a clear rice smell, not a musty or pungent smell.
Rice cooker version: 500 grams of glutinous rice, 80 grams of red dates, 50 grams of raisins, 5 grams of longan 10, 5 grams of osmanthus, 5 grams of sour plums, 3 grams of rock sugar 15, 3 grams of medlar, and 2 Cantonese sausages that don't like meat.
Production method: 1. Soak glutinous rice in clear water overnight for at least 3-4 hours. 2. Wash red dates and raisins, peel longan, and cut Cantonese sausage into oblique blades. 3. Pour the soaked glutinous rice into the rice cooker, add raisins, sour plums, rock sugar, longan, medlar and Cantonese sausage in turn, and stir well. 4. Finally, add red dates and sweet-scented osmanthus, add appropriate amount of water, and the rice cooker can cook according to the standard. After the prompt, stew for 5 minutes, and the delicious red date osmanthus glutinous rice cake is ready. You can watch my video for the detailed process.
Tips:
Glutinous rice must be soaked in advance, and red dates can also be soaked in glutinous rice. Add the heavy ingredients first, so as to mix well with the glutinous rice.
In fact, there is another way to make glutinous rice cakes, that is, steaming glutinous rice, mashing it into mud and wrapping it with various fillings, which is somewhat similar to the production of Korean cakes, and this method is simpler.
Prepare ingredients: glutinous rice, salad oil, bean paste stuffing, cooked sesame seeds or peanuts. Production method: soak glutinous rice, steam it, and mash it with a little salad oil while it is hot. After cooling, take a small piece and wrap it in bean paste, then roll it with a layer of sesame or peanuts.
Tip: When steaming glutinous rice again, you can mix salad oil, lotus seed paste and jujube paste as fillings. When mashing glutinous rice, you don't have to mash it all, and the taste will be different if you leave a little glutinous rice granules.