Scholar's patty: also known as glutinous rice cake, scholar's patty. Legend has it that in the second year of the Southern Song dynasty, the euphonious Zou Yinglong went to Beijing to take the examination, the village family sent patties for him to eat on the road, and wish him success in the examination. On the way, Zou Yinglong thirsty, drink a few mouthfuls of spring, hungry, nibble on a few mouthfuls of patties. After a long journey to Kyoto, due to the outstanding talent, the temple examination answer, the emperor Ning Zong Royal Pen personally point him to the top grade and the first. When he brought from his hometown patties presented to the emperor to taste, even the emperor is also full of praise, given the name "Scholar patties".

The raw materials used in the production of local texture pure, transparent color hoe rice, soaked in water for three or four hours, with a high fire steamed, poured into the mortar, two people with a wooden pestle and mortar, one on top of the next round pounding, the rice into a paste ball, and then while hot palms up to throw, the whole molar of the patties will be complete on the prepared dustpan, around the waiting for pinch the patties of the people, dipping their hands in some oil, will be Mochi is divided into three or four small mochi balls, and then the small mochi balls rolled into a mushroom shape, from between the thumb and forefinger extrusion of ping-pong ball-sized mochi balls, thrown into the soybean flour, peanut flour, sesame seeds, sugar and other seasonings put in the basin, rolling, when the white mochi balls dipped in the powder, the color of the mochi particles into a yellowish, soft and tough, sweet and tasty. If they are not eaten right away, they are not dipped in the powder, but are neatly arranged to dry slowly. The air-dried patties can be eaten in a variety of ways, and in addition to being eaten by guests, they are also good gifts for friends and relatives.

How to make mochi

Materials:

Sticky rice flour: 125g

Sugar: 50g

Milk: 100ml (I would have used water, but I think it smells better)

Vegetable oil: 1tbsp

Coconut shreds: some (used to cover the outside of the mochi balls)

Peanut butter: appropriate amount (I made peanut filling, you can use other fillings instead)

Methods:

1: Mix glutinous rice flour and sugar with milk and vegetable oil and mix well. Knead with your hands until smooth

2. Divide the ball into ping-pong sizes and roll them into balls with your hands

3. Poke a hole in the ball with your finger as you do with dumplings, put in the peanut butter, and then wrap the ball around it and roll it into a round ball

4. Boil boiling water, and put the stuffed ball into the boiler.

5. Cook until it rises to the surface. Fish out of the water control in the shredded coconut rolled in, so that the glutinous rice balls are wrapped in thick fragrant shredded coconut on the line! Cooled more delicious!