First, prepare glutinous rice, soak it in water for a period of time, usually 1 day, and then send it to the mill for grinding. It tastes better with a little orange peel.

Secondly, the rock candy is quickly boiled and melted into water, and the weight ratio of powder to sugar is: powder: sugar = 4:1

3. Mix the crystal sugar water with glutinous rice flour, stir it vigorously with your powerful big hand to make it into a paste, and of course, add some warm water in the process to make it sticky.

4. Spread the "sauce" on the top evenly in an aluminum round container with a height of about 10CM and a diameter of about 50CM, and spread some banana leaves or rotten skin on the bottom, so that the sweet board will not stick to the container. Then put it in a big pot and steam it ...

Five, after three minutes of brewing, it became a delicious food ...

6. When you are greedy, you can cut it into pieces, then steam it and enjoy it. Of course, if you don't steam it, you will have a different taste. Frying is the best!

Sweet fruit:

1 kg glutinous rice, 12 Liang-1 kg brown sugar, a few drops of banana oil. Why do you add so much sugar, mainly for preservation. Hakka's sweet rice cakes should be put into the sky as soon as possible, and fried with sticky cakes to make up the sky. The color of red sugar is brighter than that of white sugar, and it is not too dark and sour like brown sugar.

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Salty candied fruit:

When it is said that it is a salty rice cake, it is called salty "sweet". Another way of saying it is that the rice cake contains spices such as pork and sugar, and it is called salty and sweet because it is sweet and salty. I guess it's because the rice cake has to be worshipped before opening the bed. I'm afraid that children will clamor for the rice cake during the New Year, so it's salty and sweet.

1 kg glutinous rice, half a catty brown sugar (with a little brown sugar, the color is more beautiful)

Stuffing: red onion, dried shrimp, mushrooms, plum blossom meat, add a little soy sauce and stir-fry until fragrant, then add glutinous rice (pressed dry) and sugar and knead until uniform.

Try a little sweet and light, and steam it in a way that can make rice cakes.

In fact, this is the same as the rice cake, but with stuffing.

But I don't know why. Recently, my mother made salty rice cakes.

Although the method is the same, it is also rubbed very evenly, and the stuffing is steamed.

But they all float on the upper floor, so I want to ask if anyone can provide a better one.

Method? I think the elders of Hakkas should know! Thanks in advance!

Time: 2003-01-1215680

Oh! May has a rice cake made by her mother herself, or freshly ground with rice. How happy she is!

I just started to learn how to make hairpin in recent years, and all of them are made of glutinous rice flour directly with water. If you add too much water, the fillings such as red beans or peanuts will all float up. The solution is to put the powder slurry on the fire and heat it until it becomes sticky, and then steam it in a steamer, so that the fillings will not float up.