I just don't have immunity to soft waxy ingredients. Tangtuan, mashed potatoes and ice powder are all my favorite foods. In fact, I can find that most soft and glutinous foods are made of fermented rice, and fermented rice itself has a glutinous taste, and the ingredients cooked with it are also delicious. Needless to say, I especially like to eat fermented rice. I make cheese rice cakes in many ways, and I make them every time. This is especially good for girls. Of course, if you want to be delicious, there are ways to make cheese rice cakes. In view of this, we should use the right method to make more sticky and delicious mung bean cakes. The mung bean cake I shared with you this time is different. It will explode with a bite. Let's study together.

The practice of Explosicum cheese rice cake reserves food: sticky rice flour 100g, boiled water 80g, 2 pieces of cream cheese, proper amount of old brown sugar and a little sugar; Production process: Step 1, prepare sticky rice noodles in advance, put them into a pot, add some sugar, then add a small amount of boiling water in batches, stir them evenly with chopsticks until there is no powder, then rub them into smooth batter by hand, and cover them with fresh-keeping bags for a while; Step 2: After baking the batter, move it to the chopping board, divide it into pieces of uniform size, take some pieces of dough, flatten them by hand, put in cheese slices, pinch them on the sides, and comb them into shapes that adults like, whether rectangular or round; Step 3, according to this method, prepare each cheese rice cake, brush some vegetable oil in the frying pan, put the prepared cheese rice cake into the pan and fry it slowly. When one side is fried until it is solidified and discolored, it can be turned over and fried again.

Step 4, until the mung bean cake is fried on both sides, take it out first, put the old brown sugar in the pot, add a few drops of water, heat it to boil, and then put the mung bean cake fried in advance; Step 5, simmer for a while on low heat, and then the mung bean cake can be cooked when it is delicious and each side is covered with brown sugar juice. Let me sum up: Mung bean cake used to be eaten on holidays, but it is deeply loved by everyone because of its soft and waxy taste, so everyone wants to eat it at ordinary times and make it anytime and anywhere. 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 method, it will be particularly soft and will not stick to your teeth. This mung bean cake I made has more connotation, and it is packaged with cheese slices. Naturally, you can return it if you don't like it. Just stew with brown sugar and Jiang Shui for a while to taste. I think everyone just needs to know about dough, which is delicious no matter how you eat it. You can make rice cakes if you like.