On the Double Ninth Festival or the Mid-Autumn Festival, some ethnic groups in the south will cook glutinous rice cakes. This snack is available in many places, and the methods vary greatly, but most of the ingredients are glutinous rice. Glutinous rice cake was once children’s favorite “snack”. The ingredients for leaving a beautiful childhood record are very simple, just prepare: glutinous rice, brown sugar, white sugar, and soybeans. I believe these four materials are in stock in most rural households and there is no need to spend a lot of money to buy them. There are two main ways to make brown sugar glutinous rice cake, one is made with glutinous rice, and the other is made with glutinous rice flour. The former is a little more troublesome, but more delicious. The latter is simple to make and tastes slightly worse. Today, I'm going to detail the simple

The first step is to prepare the ingredients. Pour the glutinous rice flour into a large container and then pour in water, reminding everyone not to put too much water at once. While kneading the dough with your hands, add water and knead the flour into a ball. You can also beat it with a whisk for 5 minutes, or use a rolling pin to roll it into a sticky consistency. Step 2: Take a small glutinous rice ball and cut it into small pieces. Glutinous rice cake. Knead into a circle and dip in a layer of dry powder. Step 3: Next, sprinkle soybean flour on both sides without touching your hands, and press into glutinous rice cake. Pour the oil into the pot, then turn to low heat, pour the oil into the hot pot, add the glutinous rice cake and fry half and half. Fry until golden brown, flip and fry the other side. Fry until golden brown on both sides, take out and set aside.

Step 4: Boil brown sugar juice. Pour warm water into the hot pot, then add brown sugar. Finally: Pour the cooked brown sugar juice over the fried glutinous rice cake. When there is too much oil, pour it out to prevent it from being too greasy. You can also add a little water and cook until the syrup thickens and softens. Remember, babies who like sweetness can be like me. The ratio of water to brown sugar is 1:2, boil it over low heat and you can eat it! Put on a plate and sprinkle with osmanthus sugar for better taste. That's what mom made!

Finally, let me tell you a few tips. It is best to choose round glutinous rice, which is sticky. Glutinous rice must be soaked first so that it can absorb water. If it is not soaked thoroughly, steam it directly with water. It is not easy to control the amount of water to steam. When steaming, the glutinous rice must not have too much water, otherwise the steamed glutinous rice will be too thin; the brown sugar must be thick enough to have a fragrant flavor. Add a little water to the brown sugar, but not too much.