What is the key to success or failure in making sorghum glutinous rice? The key point is that the sugar content is also the sweet one. The method of pure sorghum starch is to use sorghum starch, so it is called "sorghum starch". However, this kind of starch is not widely available on the market. If you make it at home, you can use sweet potato flour. (sweet potato starch) instead.
Stir the sweet potato starch, fruit juice, and sugar evenly until it becomes fine and milky without any particles. Sweet potato flour is particularly prone to sedimentation. There will be significant frictional resistance when mixing at the beginning, and it will be fine until the mixing is started. Be sure to stir the batter water until there are no particulate matter. If it is indeed unevenly stirred, it can be filtered several times to filter out the residue. The fruit juice can be replaced with any taste you like, or it can be replaced with water, and then you can squeeze in about 50 grams of lemonade to adjust the taste.
How can it be successfully drawn? Pour the batter into a non-stick pot, turn to low heat and mix continuously. After stirring for a while, you will find that as the pot heats up, the batter gradually clumps together and becomes thicker and thicker, eventually becoming In case of lumps, add white sugar at this time. Be sure to use a non-stick pan! Don't use a wok, otherwise it will smell like rust when fried. Fry until all the sugar is absorbed, add the sugar, wait for it to be absorbed again, and finally add the rest. You must continue to stir-fry throughout the process. Eventually you will see a wire drawing phenomenon, and it will become more and more stringy as it is stir-fried. The more strenuous it becomes.
When adding sugar for the third time, you need to turn to a simmer. The first time you add sugar when stir-frying, because the exchange of water content of the batter will absorb it quickly, the second and third times you add sugar will obviously not be absorbed very well. This is because there is a lot of sugar when stir-frying. The water has already evaporated and left. When frying, be sure to stir-fry and stir-fry.
Pour the fried dough-like powder paste into a grinding tool covered with cooked powder for shaping and beauty. Of course, let it cool and then slice it into pieces before eating. The cooked flour is corn flour, which is stir-fried in a spicy dry pot until the aroma is released and it is cooked. Be sure to cool it thoroughly before cutting, so that the metal drawing effect is the best. The fruit-flavored sorghum glutinous rice is not only beautiful in color, but also has a particularly good drawing effect. It also tastes strong and fruity. Although a lot of sugar is added, surprisingly it is not particularly sweet.