Glutinous rice is rich in nutrients and should be eaten more. Glutinous rice contains protein, fat, carbohydrates, sugars, B vitamins, calcium, phosphorus, iron and other trace elements.

Glutinous rice has a unique sweet, soft and glutinous taste, and there are many ways to make it. Many famous desserts are inseparable from glutinous rice, such as pumpkin cakes, glutinous rice cakes, rice dumplings, snow meiniang and so on.

Today, the glutinous rice is not used to make zongzi or eight-treasure rice. I want to use it to make a breakfast glutinous rice cake. The ingredients are very simple. Glutinous rice, arowana rice, fragrant rice and meat floss are steamed and fried. The texture is crispy on the outside and waxy on the inside. It has a salty aroma.

It is beautiful, nutritious and rich. The whole family likes to eat this glutinous rice cake. Now I will share the recipe with you.

Ingredients: 150 grams of glutinous rice, 50 grams of arowana rice, and appropriate amount of meat floss.

Appropriate amounts of seasoning salt and cooking oil.

Step 1: Pour 150 grams of glutinous rice and 50 grams of Arowana rice into a bowl. Pour in an appropriate amount of water to cover the glutinous rice and soak for more than 4 hours.

My family has always eaten the golden arowana rice. The rice is crystal clear, sweet and soft. I fell in love with it after eating it once.

Step 2: Soak the glutinous rice and wash it. Drain the water and put it into the rice cooker. Pour in an appropriate amount of water just enough to cover the glutinous rice. Cover the lid and press the cooking button. Don’t add too much water.

Otherwise, the cooked glutinous rice will be too soft.

Step 3: When the time is up and the glutinous rice is cooked, open the lid and see that it is crystal clear and very fragrant.

Step 4: Then pour in a small spoonful of edible salt and an appropriate amount of meat floss, and then mix it thoroughly with a spoon.

Step 5: Prepare a crisper. Brush the crisper with cooking oil to prevent sticking. Pour the mixed glutinous rice into the crisper. In fact, the mixed glutinous rice with floss is already very fragrant and delicious.

Step 6: Use a spoon to compact it and flatten it, as shown in the picture. If the glutinous rice is too sticky and difficult to press with the spoon, you can brush the spoon with cooking oil and it will stop sticking.

Step 7: Cover with plastic wrap and refrigerate for 4 hours.

Step 8: Take out the refrigerated glutinous rice, apply cooking oil on the chopping board, and pour the glutinous rice on top.

Step 9: Apply cooking oil on both sides of the knife to prevent sticking, then cut the glutinous rice into small cubes with a knife and set aside.

Step 10: Pour Orchid Flower ancient peanut oil into the pan, heat the oil and fry the glutinous rice cake, fry slowly over medium-low heat, fry one side first and then flip over, flipping repeatedly during the process.

Orchid Flower Ancient Peanut Oil has a rich flavor and does not produce any fumes after being heated. My colleague introduced me to it and I have only eaten this brand of peanut oil since then.

Step 11: Fry it until both sides are golden and crispy, then enjoy the meal.

The fragrant glutinous rice cake is ready, crispy on the outside and soft and waxy on the inside. The addition of meat floss makes the texture richer and more layered. It can be eaten as breakfast or as a snack.