Compared with glutinous rice, glutinous rice flour is actually more versatile and easier to make.

It is famous for its soft, tough and glutinous properties, so it can not only be used to make a variety of snacks and snacks, but can also be added to soups or dishes to thicken and enhance the taste.

Although glutinous rice flour is a warm and tonic food that can replenish vital energy, strengthen the spleen and stomach, and relieve sweating, it is not advisable to eat too much at one time.

And food made from glutinous rice flour is better to eat after heating.

If you bought 10 pounds of glutinous rice flour and have no idea where to start at home, I recommend making these three delicious and simple snacks that can be used up in one go.

The first course: sweet potato buns, a traditional snack in Jinggangshan, Jiangxi.

The production process is very simple. Peel the steamed sweet potatoes, knead them into puree, and knead them with glutinous rice flour until the surface is smooth.

Then cut it into pieces of suitable size, put it in a pan with oil at 60% temperature, fry until it floats, then use a spatula to press the dough, it will automatically expand rapidly and become a sweet potato bun.

Ingredients: sweet potatoes, glutinous rice flour, and white sugar.

Method 1. Wash the sweet potatoes and steam them in a pot over water.

2. Peel off the skin of the steamed sweet potatoes while they are still hot.

3. Mix the peeled sweet potatoes and glutinous rice flour in a ratio of 1:1 and mix evenly.

4. Knead the sweet potatoes and glutinous rice until they form a smooth dough.

5. Knead the sweet potato dough into strips with a diameter of about 3 to 5 cm, and then cut the sweet potato into slices about half a finger wide and set aside.

6. Pour in an appropriate amount of cooking oil. When the oil temperature reaches 60%, turn to low heat and keep the oil temperature unchanged.

7. Put the sweet potato glutinous rice slices into the pan and fry them. After they float, use a spatula to hold the sweet potato glutinous rice slices and press them firmly against the edge or bottom of the pot.

8. After the sweet potato buns are formed, use chopsticks to remove the oil and place them on a plate. Serve hot.

The second course: Pumpkin rice crackers are made from four home-cooked ingredients: glutinous rice flour, flour, sugar, and salt, mixed with pumpkin shreds and made into dough. The pumpkin rice crackers are crispy, sweet, and glutinous. They are the most delicious pumpkin dishes.

One of the snacks.

The accumulated mellow aroma of rice crackers bursts out in the heat. The outside is crispy and fragrant, but the inside is soft and sweet with pumpkin flavor. The taste is unparalleled.

Making pumpkin rice crackers is a team activity, one adds fire, another puts the dough, and the other flips and flattens the rice crackers.

Some people who like spicy food will add chopped chili peppers to the dough, and those who like spicy food will cut some leeks and put them in.

Ingredients pumpkin, salt, sugar, flour, glutinous rice flour.

Method 1. Wash the fresh old pumpkin that has been picked and the ripe stems have fallen off, and then peel it with a spatula. The unprocessed pumpkin skin can be cut off with a knife; take a larger face plate to put the pumpkin in, and cut the pumpkin in half from the middle.

Cut it in half and empty out the pumpkin seeds and pumpkin capsules inside.

2. Clean the hollowed out pumpkin and cut it vertically into small strips; use a grater to grate the pumpkin into thin strips.

3. Chop the shaved pumpkin shreds with a knife. This is to fully extract the water from the pumpkin, so that it can be rolled into flour and kneaded into dough. Add an appropriate amount of salt and mix evenly with your hands to fully immerse the salt into the pumpkin shreds.

4. Pour in 4 pounds of flour, 3 pounds of glutinous rice flour, and an appropriate amount of sugar.

The weight of flour and glutinous rice flour must be made in a ratio of 4:3 to ensure the consistency of the pumpkin rice crackers.

5. Stir all the ingredients evenly, then slowly pour in water and mix into a dough. When adding water, add it slowly and multiple times.

6. Heat the pan, pour about 3 pounds of oil, wait until the oil temperature is 90%, put a small ball of pumpkin dough into the pan, then quickly use the back of a spatula to flatten the dough in the hot oil, fry for about 2 minutes

Fry until the surface is golden brown and slightly charred, then take it out with chopsticks and serve.

The third course: glutinous rice cake ingredients: 2kg glutinous rice flour, 400g fresh rice flour, 1kg sugar, a piece of tofu skin, food coloring, and a little wolfberry.

Method 1. Pour glutinous rice flour and fresh rice flour into the same basin and stir evenly.

2. Dissolve the sugar with hot water.

3. Take a spoonful of the mixed rice noodles and set aside.

4. Slowly pour the sugar water into the rice flour basin and mix the rice flour and sugar water evenly with your hands.

5. Knead the rice flour into small particles and no longer stick to your hands, then spread it out in the basin.

6. Add coloring matter to water to make a seasoning.

7. Add coloring to the rice flour that you scooped out before and stir evenly.

8. Wash the tofu skin and tear it into two pieces.

9. Place a layer of gauze on the bottom of the steamer, and then spread the tofu skin on top.

10. Spread a layer of colorless rice flour on the steamer basket, then spread a little colored rice flour, and repeat until all the rice flour balls are used up.

11. Finally, use wolfberry to write the word "福" on the surface, which means happiness and contentment.

12. Place the laid steamer basket on the stove and steam for about two hours.

13. Remove the steamed glutinous rice cake from the pan, sprinkle with sesame seeds, and place in a cool place to cool.

14. After the glutinous rice cakes are completely cooled, you can cut them into pieces with a knife for easy consumption and storage.