There are many ways to make glutinous rice noodles. Here I will share with you three of my favorite ways to eat them.

1. Hollow Sesame Balls

This hollow sesame ball is a very popular snack in Fujian and it is very simple to make. It is different from ordinary solid sesame balls. Its outer skin is thin and crispy. Not only is it hollow, but it will not deflate after cooling. A few years ago, a good friend who owns a snack bar once "asked me for advice" , asked me if I knew its formula, or if I could help him find out the formula and how to make it hollow and not change after cooling. I had just started working in the kitchen at that time, and I really didn’t know this “recipe.” Later, by chance, I learned about this so-called “secret” from an elder. In fact, the real key to making this sesame ball hollow is not the recipe. , but skill. A little bit of glutinous rice flour can be used to make a lot of them, put them in a sealed bag, and chew a few at your leisure.

Ingredients details: 300 grams of glutinous rice flour, appropriate amount of sugar, appropriate amount of sesame seeds, appropriate amount of boiling water. 1. Soak the sugar in boiling water (the amount of sugar depends on your own acceptance level). When the sugar water is warm, slowly add it to the glutinous rice flour. Stir while adding. Finally, knead it into a soft dough and cover it with plastic wrap. Let it sit for half an hour. 2. Divide the risen glutinous rice dough into several small portions, roll them into balls, put them on a plate with sesame seeds, roll them and coat them with a layer of white sesame seeds. After wrapping, it is best to pick them up and press them gently with your hands, so that during the production process Medium sesame seeds are not easy to fall off.

3. Heat the oil in a pot over low heat. It doesn’t need to be too hot. When you put your hand on the oil, you can feel a little heat. At this time, add the prepared sesame balls. . (Because there are many, they need to be fried in batches. This is just a part) 4. When the outer skin of the sesame balls is slightly set, gently flip it with a shovel. When it bulges slightly, use a shovel to flatten the sesame balls. (Press gently to flatten it, not break it.) 5. After a while, the sesame ball will become round again. During this process, you still have to remember to flip it, this is to make the sesame balls heat more evenly. 6. After the sesame balls have puffed up, flatten them again with a shovel. 7. The sesame balls will also become round again and expand larger and larger. Repeat this 2 to 3 times until the outer skin of the sesame ball becomes thin and golden, and the hollow can even be clearly seen. That's it at this point. 8. Take the fried sesame balls out of the pan and control the oil. If you can’t finish it, cool it down and store it in a sealed jar.

Tips for making hollow sesame balls: 1: White sugar can also be added directly to the glutinous rice flour. I think it is easier to knead after it is dissolved in boiling water and then added to the flour. 2: Don’t let the water temperature be too low. 3: The sesame balls should be made smaller and should not be too large because they will expand after frying. 4: Fry slowly over low heat, pressing and flattening while frying.

2. Donkey Rolling

Donkey Rolling, also known as bean flour cake, is a traditional Manchu snack with glutinous rice as the skin and red beans as filling. It was listed as a palace food in the Qing Dynasty. It has now become a famous snack in Beijing. It is famous not only because of its delicious taste, but I think it also has a lot to do with its interesting name. It is named after a uniform layer of bean flour wrapped on its surface, which looks like a little donkey rolling on the ground and covered with dry soil. This very vivid name makes it unique among many snacks, making it unforgettable. The outer layer of the prepared "Donkey Rolling" is covered with bean flour and is golden yellow. The bean-flavored filling is sweet and soft in the mouth. It has a unique flavor. It is a traditional snack suitable for all ages. Today’s donkey rolling does not use bean flour, but cooked peanut powder and sesame powder. Adding some milk powder to the glutinous rice flour gives it a rich milky flavor.

Ingredients details: 250g glutinous rice flour, 60g bean paste, appropriate amount of peanuts, appropriate amount of sesame seeds, 40g milk powder, 30g sugar. 1. Bake the peanuts in a 180C oven until slightly yellow and take them out to cool. 2. Peel the peanuts after cooling. 3. Fry the sesame seeds in the pot until cooked. 4. After cooling, crush the peanuts and sesame seeds with a multifunctional blender, or crush them with a rolling pin and sift. It looks similar in color to soy flour and tastes better.

5. Mix glutinous rice flour with milk powder and sugar. 6. Add 250 grams of warm water and mix into a dough. 7. Find a flat plate, brush it with a layer of oil, flatten the dough, put it in a steamer and steam it over high heat for about 20 minutes. Take it out. 8. Sprinkle sifted peanut and sesame powder on a clean chopping board and place the steamed glutinous rice cakes on it. 9. Roll out and apply a layer of bean paste filling. 10. Roll up from one side. 11. Cut into small pieces and sprinkle with a layer of peanut and sesame powder. 12. The finished donkey rolls.

3. Wife cake

Wife cake is a kind of pastry snack with thin skin and thick filling. The filling is moist and soft, and the taste is sweet but not greasy. But its most attractive thing is The place lies in its warm name and touching legend. There used to be a loving but poor couple. Because the father was seriously ill and the family had no money for medical treatment, the daughter-in-law had to sell herself to the landlord's house to earn money for the treatment of the father. The husband who lost his wife was not discouraged. He invented a delicious cake and finally redeemed his wife by selling the cakes and lived a happy life again. After this delicacy spread, it was called wife cake.

There are many ways to make wife pancake. The wife pancake I made today uses simple ingredients and detailed steps. You can learn it as soon as you learn it. The snacks made in the oven are much more delicious than those sold outside. The fillings are rich and crispy, especially the ones just made. When baked, there are many layers of skin that are too crispy~

Ingredients details: 100g medium flour (water-oil skin), 15g fine sugar (water-oil skin), 45g water, 10 lard (water-oil skin) grams, 80 grams of medium flour (pastry), 50 grams of lard (pastry), 70 grams of glutinous rice flour, 35 grams of lard (glutinous rice filling), 15 grams of fine sugar (glutinous rice filling), 110 grams of water (glutinous rice filling), cooked 30 grams of sesame seeds

1. Pour water, fine sugar, lard, and glutinous rice flour into a bowl and stir evenly. 2. Steam for 15 minutes. 3. Take out and stir evenly while hot. 4. Add cooked white sesame seeds. 5. Stir the glutinous rice and sesame filling evenly. 6. Divide the prepared glutinous rice filling into 8 equal portions while it is still hot, let cool and set aside. 7. Mix all the ingredients for water, oil and pastry separately and knead into a smooth and soft dough. (Puff dough on the left, oily dough on the right). 8. Divide the water-oil dough into 8 parts and the pastry dough into 8 parts. Knead into balls and let them rest for half an hour. 9. Take a small piece of water-oil dough, flatten it into a round shape, and wrap it in a small piece of puff pastry dough.

10. Close the mouth of watery skin. 11. Place the dough with the seam facing down and wrap 8 pieces of dough at a time. 12. Take a piece of wrapped dough and flatten it into a round shape. 13. Use a rolling pin to roll the dough into a ox tongue shape. 14. Roll up the ox tongue-shaped dough from top to bottom into a roll. 15. Flatten the rolled roll with your hands. 16. Then use a rolling pin to roll it into the shape of ox tongue. 17. Roll up the dough from top to bottom and let it rest for 10 minutes. 18. Stand the relaxed dough roll up and flatten it into a round shape with your hands. 19. Use a rolling pin to roll the dough into a round shape, thick in the middle and thin on both sides. 20. Take a piece of glutinous rice filling and place it in the middle of the dough.

21. Close the dough and wrap it up. 22. Wrap all the wife cake dough, place it with the seam side down, and let it rest for 5 minutes. 23. Roll the wife cake dough into a round cake shape about 1-1.5 cm thick, make three cuts with a knife (score the dough), and place it on the baking sheet. 24. Brush a layer of egg yolk liquid on the surface, sprinkle with white sesame seeds, let it sit for 15 minutes, put it in the preheated oven, 15-20 minutes at 160 in the middle layer, and the surface will turn golden.

Tips for making wife cake: 1. Divide the glutinous rice filling into balls while it is hot. Because there is oil in it when it is hot, it will not stick to your hands. 2. Roll out the beef tongue shape as long as possible, so that there are more layers and the baked skin will be crispier. 3. If you brush with egg yolk liquid, the color will look better and the skin will be more yellow. You can also use whole egg liquid.