The new method of cheese rice cake teaches you a trick. Sticky glutinous rice is sweet and delicious. I have no resistance to soft glutinous food when I go back to Explosicum for a bite. Tangyuan, glutinous rice paste, cold cakes and so on are all my favorite foods. In fact, we can also find that most soft and glutinous foods are made of glutinous rice, which itself has a glutinous taste, and the food cooked with it is more delicious. Needless to say, many practices of glutinous rice, every time you make a cheese rice cake, you can also add some brown sugar, which is very good for girls. Of course, to be delicious, it is also skillful to make a cheese rice cake. We should use the right method to make rice cakes more sticky and delicious. The rice cake I shared with you this time is unique. You will return to Explosicum with a bite. Let's study together.

The practice of Explosicum cheese rice cake: spare ingredients: glutinous rice flour 100g, boiled water 80g, 2 slices of cheese, proper amount of brown sugar and a little sugar;

Production process: Step 1, prepare glutinous rice flour, put it into a pot, add some white sugar, then add a little boiled water several times, stir with chopsticks until there is no dry powder, then knead it into smooth dough by hand, and cover it with plastic wrap for a while;

Step 2, after the dough is cooked, move it to a chopping board and divide it into batter with uniform size. Take a portion of batter and crush it by hand, put in cheese slices, knead it tightly, and then arrange it into a shape that you like, rectangular or round;

Step 3, prepare all the cheese rice cakes in turn according to this method, brush some cooking oil in the pot, put the prepared cheese rice cakes into the pot and start frying. When one side is solidified and discolored, turn it over and continue frying;

Step 4, when the four sides of the rice cake are fried, take it out first, put the brown sugar in the pot, add water, heat and boil it, and then put the fried rice cake in;

Step 5, simmer for a while on low fire, and when the rice cake is delicious and each side is covered with red syrup, it can be cooked.

Bian Xiao concluded: The rice cake used to be eaten on holidays, but because of its soft and waxy taste, it is very popular with the public, so people usually want to eat it and make it at any time. In fact, the method of making rice cakes is very simple. It can be made of glutinous rice flour and water. If you master the skills, you will be particularly soft and sticky. This rice cake I made is quite meaningful, with cheese slices. Of course, if you don't like it, you can leave it alone

Cooking tips: 1. When making rice cakes, do you mix noodles with boiling water or cold water? The correct method should be boiling water and noodles. It is very important to pay attention to the water temperature, about 80 degrees, otherwise the dough will stick to your hands easily.

2. When frying rice cakes, it is best to use a non-stick pan, and pay attention to slowly frying with a small fire, pay attention to turning it frequently, and don't fry the rice cakes until both sides are golden.

3. Brown sugar and water can be mastered according to their favorite viscosity. After adding the rice cake, you can cook it for a while, so the rice cake will be more delicious. If you don't like soup, you can accept juice and thicken the brown sugar juice.