Everyone must have eaten brown sugar mochi when they were small! I've seen vendors selling brown sugar mochi on carts in small hutongs before. The outside drip skin is crispy, and there is thick syrup inside. It makes you want to eat it. He even is a snack from Hunan. It is made with glutinous rice patties and brown sugar. When I was a kid, I would sell this when I went to the market.

But now fewer people eat it. I'm not sure if I'm going to be able to buy it, but I'm going to be able to make it myself. This is not to make their own eat, mochi is generally more difficult to do. So I used glutinous rice flour instead. This is easier to do now let me and everyone together to see how to do it. First of all, you have to prepare the glutinous rice flour water brown sugar sugar. But the glutinous rice flour slowly add some water, while adding chopsticks while stirring, stirring is not dry and not thin on it, the water must not be all at once to add in.

Knead the dough with your hands. If there are cracks on the surface of the dough, it's too dry. If it's too soft and unshaped, it's too much water. When the dough is ready, divide it into small balls. The size is to your liking. Put the balls on a plate lined with greaseproof paper, heat up a wok and pour some oil into it, then press the balls with your hands to flatten them. Place them in the pan one by one. Fry on medium heat until both sides turn golden brown.

Don't overdo it, it's easy to fry. When done, put them in a bowl and set aside. Leave a little oil in the pan. Pour water in it, then put brown sugar and white sugar. Keep stirring and let the sugar melt and boil. Pour the glutinous rice cakes, which you made during the day, back into the pan. Keep heating over low heat and keep stirring. During the cooking process, the surface of the glutinous rice pudding will become soft. Continue cooking for another ten minutes or so. Reduce the sauce over high heat and turn off the heat when it has thickened. Out of the pot on a plate when the top sprinkle a little sesame seeds will be exactly the same as sold.

When we make brown sugar heat or put too much will be very dark. That's why we add some white sugar to adjust the color and sweetness. And brown sugar is especially good for girls to eat. Because it has a lot of vitamins and trace elements that can replenish blood.

There are also issues that need to be noted in the process of making. Glutinous rice dough must be stirred with chopsticks first, and then kneaded by hand or it will stick to your hands. When pressing the small dough into cakes don't put it on the counter and press it. Use your hands to press both sides to make them bulging. Sticky rice cakes can also be fried directly without frying, but this will make you fat. I usually like a little more syrup when I do, so you can dip it, be careful not to let the sugar paste.