Hollow sugar patty cake is a local food, the main raw material is glutinous rice flour plus sugar made from food, not only sweet and soft taste, but also has a certain nutritional value, and the practice is also very simple, hollow sugar patty cake can also be made with white sugar or brown sugar, different sugar has a different taste, loved by the public, you need to prepare glutinous rice flour plus sugar to make.

Fried hollow sugar patty cake practice

Materials

500 grams of glutinous rice, cooked, 100 grams of soybean flour. Brown sugar 100 grams

Practice

1, glutinous rice soaked in water for 4 hours, on the steamer for 50 minutes that is cooked, turn the glutinous rice in a small pot, into the heat, with a rolling pin brown, (preferably two people) a person to hold down the pot, the other brown, brown the glutinous rice can be rotten.

2, sprinkle some cooked soybean flour on the board, the brown rotten glutinous rice ball to the board, made into a round, patty cake on both sides should be sprinkled with soybean flour.

3, the patties cut into long wide strips, and then fry with a skillet, do not put oil, just dry frying, both sides should be fried, and set the plate.

4, brown sugar with a block to be better, cut the brown sugar in a bowl, add a little less water, microwave melting, (can not beat long, long time brown sugar will become silk.) Drizzle over the mochi and you're good to go.

Materials

Brown sugar, glutinous rice flour

Practice

1, brown sugar with water

2, glutinous rice flour with water and kneaded into a dough

3, the dough is divided into small portions, made into a small cake

4, a little oil in the pan, when it is hot, the cake on the small fire to fry

5, to be fried on both sides to a golden brown

6, pour the brown sugar water into the pan

7, turn over, so that each sticky rice cake is sticky brown sugar juice

8, when the sticky rice cake becomes soft, it can be loaded on the plate

Materials:

Water-ground glutinous rice flour, sugar sauce (sugar sauce is white sugar, brown sugar, honey blended with water to make.) Method

1, frying pan is hot, glutinous rice flour rolled into cakes under the pan. The oil should be put more. Because you have to roll the dough and fry to the poi turn over, hands and feet, the fire can be a little smaller, otherwise it is not good to control.

2. Turn and fry the poop. Be careful not to overcook it, or it will burst easily.

3, wait until both sides of the po-boys are light golden brown, pour the seasoned sugar sauce. The sugar water and oil will quickly blend and bubble. This process should be tossed repeatedly so that each poha is evenly coated with the sugar sauce. The poi gradually become soft, coloring, shiny oil, see almost ready, rise from the pan serving plate.