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What new ways to eat glutinous rice flour?
Glutinous rice flour is a kind of powder made of glutinous rice, which is sticky and soft, and can be made into many delicious foods. For example, snowballing in the north, Yuanxiao, etc., glutinous rice balls, Ciba, fried piles and so on in the south.

This paper introduces a traditional Cantonese dim sum-banana cake.

Speaking of banana cakes, it can be regarded as my favorite. I remember when I was a child, I always bought some when I saw them in shops at school. But now this traditional snack seems to be fading away, and no matter how big or small the supermarket is, it has not been seen.

If you haven't eaten it, you can imagine that banana cake is a snowballing usury with bananas but no stuffing, and its practice is similar to snowballing usury. Banana cake tastes soft and sweet, and when you bite it, it is full of the clear fragrance of bananas, which makes people unforgettable. Now let's take a look at the practice.

-Banana cake-

Materials/dosage: glutinous rice flour120g, sticky rice flour 60g, and 2 bananas.

Clean water100g, salad oil10g and white sugar 50g.

30 grams of glutinous rice flour (outside the formula, used as hand powder)

Production steps ▼1.Stir-fry hand flour: the pot is hot, without putting oil, directly put 30 grams of glutinous rice flour out of the formula and stir-fry, and stir-fry on low heat until the glutinous rice flour is slightly yellow and fragrant, then turn off the heat and put it away for use.

▼ 2. Preparation of batter: peel and cut bananas into pieces and put them into a blender, then add glutinous rice flour, sticky rice flour, clear water, salad oil and white sugar, start and beat them into fine batter, then filter them with a sieve to filter out impurities.

▼ 3. Steamed batter: Brush a layer of oil in the steamer or pad a layer of oil paper at the bottom to prevent sticking, then pour the banana paste in, cover the surface with high-temperature plastic wrap or cover a plate, put it down and steam after the steamer boils, steam for about 20~25 minutes, and poke it with chopsticks without raw flour, which means it is cooked.

▼ 4. Shape and cut into pieces: open the steamed banana cake and cool it, sprinkle some hand powder on the chopping board, roll the cooled dough out and thin it, then roll it up, similar to the rolling method, and then cut it into long sections to eat. If the roll is not tight at the beginning, you can dip some water in the edge, and the dough will roll up easily.

Dry goods summary ▼1.Sticky rice flour is used in the formula to neutralize the sticky glutinous rice flour, so that the banana cake tastes soft and sticky, and it is not too sticky.

▼ 2. Sticky rice flour, also called rice flour or glutinous rice flour, is a powder ground from rice. The words' sticky rice flour' or' indica rice flour' are usually written on the packaging bag, not other flour or cassava flour, so please pay attention to distinguish them.

▼ 3. The formula uses salad oil. If it is not available at home, it can be replaced by corn oil. It is not recommended to use heavy oil such as peanut oil or sesame oil, so as not to overwhelm the fragrance of bananas.

▼ 4. The steaming tray is covered with high-temperature plastic wrap or covered with a plate to prevent water vapor from dripping back into the batter and affecting the maturity of the batter.