Fried rice cake with glutinous rice noodles:

1. 535G glutinous rice noodles (thin), 300G cooked sweet potato puree, about 400G homemade red bean filling, 160G hot water (thermos), 190G cold water, edible 300G of oil (actual consumption: 85G) and ingredients are weighed and prepared according to the recipe.

2. Heat the sweet potato puree in the microwave on high heat for 3 minutes and then add it to the glutinous rice flour. Use a spatula to mix the sweet potato puree and flour into a pimple-like consistency. Pour in 160G thermos bottle boiling water and continue mixing evenly. Then pour in cold water. At this point you can start making noodles.

3. The mixed dough should be evenly soft and hard, cover it and let it sit for 20 minutes. At this time, you can prepare the bean filling: shape the red bean filling into a spherical shape weighing about 20G and set aside.

4. Take a piece of dough weighing about 60G, round it in your hands and shape it into a bowl shape.

5. Add a piece of red bean filling.

6. Slowly close the mouth upward.

7. The kneading area is pointed and pressed downwards with your fingers to make it smooth.

8. After the dough is round, slowly press it into an oblate shape about 2CM thick, and the fried cake is completed.

9. Pour 300G cooking oil into the pot, put it on the fire, heat it to 60 to 70% hot (the green body will form small bubbles when placed in the pot), put the green body into the pot, and fry over low heat until Once one side is firm, turn over and continue frying over low heat.

10. Fry until golden in color and puffy. Take it out and control the oil, then place it on absorbent paper to absorb excess oil.

11. Finished product picture.