Glutinous rice flour is called glutinous rice noodles in the north:

Introducing several methods you can try:

Add water to the glutinous rice flour and knead it for a while. Make it harder, roll it into thick strips, and pinch it into small pieces. Knead the small pieces into thick slices with your hands, add osmanthus sugar, wrap tightly, and use the fingers of both hands to cross-press it into a pancake (so that the cake body has a pattern. ), add more oil to the pot to fry it, or add less oil to fry it, both are OK, but the frying will be faster and more delicious. After the oil is hot, put the cakes in one by one and fry until both sides are golden brown. The color of the finished glutinous rice fried cake is golden

Sesame glutinous rice balls

Basic features: Nourish the heart and spleen, refresh and strengthen the brain

Basic ingredients: 50 grams of glutinous rice flour, sugar and 10 grams each of sesame seeds and 250 grams of milk.

Preparation method: Mix sugar and sesame seeds thoroughly to form glutinous rice dumpling filling; add a little water to glutinous rice flour and mix thoroughly to form glutinous rice dumpling filling. Wrap the mixed filling in the middle of the glutinous rice balls and shape them into a ball. Put the milk into the pot and bring to a boil, add the glutinous rice balls and cook.

Efficacy: Nourishes the heart and spleen, refreshes the mind and strengthens the brain.

Usage: Can be served with meals or snacks.

Application: Suitable for the elderly who are weak and suffer from insomnia and forgetfulness.

Ningbo lard glutinous rice balls

Ingredients: 500 grams of water-milled glutinous rice flour, 50 grams of black sesame seeds, 80 grams of lard suet, 100 grams of soft white sugar, and 15 grams of sweet-scented osmanthus.

Preparation method:

1. Fry and grind the black sesame seeds, remove the film and mince the pork suet, and add sugar to make the filling.

2. Grind glutinous rice flour with water and knead it into glutinous rice flour dough, add the ingredients and wrap it in the filling to make glutinous rice balls.

3. Add water to the pot and bring to a boil, pour in the glutinous rice balls, cook over low heat, put in a bowl, sprinkle with sugar and osmanthus and serve.

Features: soft, waxy, sweet and fragrant.

There are also fried grapes. After the grapes are peeled, they are coated in a layer of glutinous rice flour, fried and then dipped in peanut flour. It is a good dessert.

Taro cake

< p>Basic ingredients: 3 cups of glutinous rice flour, 1 large white taro, 1 tael of shrimp, 1 sausage, 4 taels of barbecued pork

Seasoning: a little salt, a little MSG, a little pepper, a little lard

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Method:

1. Add white taro, shreds, sausage and barbecued pork, cut into small cubes, add glutinous rice flour and water to make glutinous rice slurry.

2. Add Chinese sausage, barbecued pork, oil, and dried shrimps. Microwave on high for 2 minutes. Add shredded taro and salt. Microwave on high for 5 minutes.

3. Add the rice milk until evenly mixed, microwave for 2 minutes until it becomes thick, and pour it into a mold lined with rice cake paper.

4. Smooth the surface and add plastic wrap, microwave for 15 minutes, invert, wait to cool and cut into pieces.

Orange flavored cake

Ingredients: half and half japonica rice flour and half glutinous rice flour, appropriate amount of fruit juice and white sugar.

Preparation method: Mix the above 4 raw materials with warm boiled water to form a dough of moderate hardness and softness. Sprinkle dry powder into the cake mold (to prevent sticking), press the dough into it and press it tightly before knocking it out, put it in a basket and steam it, and you will have an orange-flavored cake. If you add other ingredients (such as cocoa powder, tomato sauce, vegetable juice), you can make imprinted cakes of different colors and flavors.

Red bean cake

Ingredients: glutinous rice flour, cornstarch (about one-half of glutinous rice flour), adzuki beans, white sugar, and a little baking powder.

Preparation method: Boil red beans and add appropriate amount of soup, stir in glutinous rice flour, cornstarch, white sugar, and baking powder, and mix into a paste. Grease a square plate with oil, pour the batter into it, flatten it, steam it in a basket, and cut it into small pieces after cooling. If you add some sugar and hang flowers, it will become sweet-scented osmanthus and red bean cake. It can also be made into mung bean cake, date paste cake, etc., which are delicious snacks suitable for summer consumption.

Sesame balls

Basic ingredients: 700g glutinous rice flour, 300g japonica rice flour, 200g sugar, 150g oil, appropriate amount of cooked sesame seeds

Method:

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① Mix the glutinous rice flour and japonica rice flour, add appropriate amount of water and knead into a dough, divide it into several portions and set aside; put the sugar into the pot, add a little cold water and cook it into sugar juice; put the oil into a clean pot When smoke is seen, remove the oil pan from the fire, add the cooked sugar juice, return it to the heat, and then put the raw materials into the oil pan one by one until the powdered green cakes are covered with sugar juice in the oil and float out of the oil. When the noodles turn golden brown, take them out and filter out the oil;

② Take another container, pour in the fried sesame seeds, and put the fried sesame balls into them and cover them with sesame seeds.

Four-color sweet wine cake

Ingredients: 200 grams of white glutinous rice flour, 70 grams of black glutinous rice flour, 50 grams of sweet wine rice, honey, sugar, carrot juice, vegetable juice, hot water Wait for appropriate amount.

Seasoning:

Preparation method: Boil. Add the black glutinous rice flour and 1/3 of the white glutinous rice flour with warm water and knead them thoroughly. Then divide the remaining white glutinous rice flour in half, add carrot juice, vegetable juice and warm water to form red and green dough. Roll the four kinds of dough into a cylindrical shape with a diameter of 2 cm, pull it into a 1 cm thick dough, roll it into a ball with your hands, put it into a boiling water pot, cook until it is about 70% mature, add sweet fermented rice, honey, and white sugar until it is cooked, and then remove from the pot. Ladle the soup into a small bowl and serve.

Cantonese-style Coconut and Chrysanthemum Cake

Basic Features: Fresh and fragrant taste, comforting coconut flavor.

Basic ingredients: 250 grams of glutinous rice flour, 100 grams of sticky rice flour, 20 grams of white sugar, 50 grams of coconut milk, 5 grams of dried chrysanthemums, and appropriate amount of water.

Preparation method:

1. Put the glutinous rice flour and sticky rice flour into clusters, add an appropriate amount of rice flour and knead evenly until it is not sticky and is moderately soft and hard.

2. Soak the chrysanthemums in warm water, wash them, cut the coconut into small dices and mix them with the chrysanthemums and sugar to form a filling.

3. Divide the kneaded rice noodles into 12 equal portions, add an appropriate amount of chrysanthemum and coconut yun filling to the first portion, knead it with your hands, put it into a mold and press it into shape, then steam it for 10 minutes.

Strengthening the brain and longevity - candied dates and walnut kernels

Basic features: nourishing the kidneys and replenishing essence, nourishing the brain and strengthening the spleen

Basic ingredients: 250 grams of candied dates and walnuts 100 grams each of kernels and glutinous rice flour, appropriate amounts of egg white, white sugar, etc.

Preparation method: Steam the candied dates and remove the core. Put the walnut kernels in a frying pan and fry for 1 minute. Wrap 1 small piece of oiled walnut kernel in each candied date. Mix glutinous rice flour with egg white. Dip the rolled candied dates into the glutinous rice milk and mix well. Heat the oil pan until it is 50% hot, fry the candied dates one by one until golden brown and take them out. After all are fried, add another pan and fry slightly. After placing on a plate, sprinkle with sugar.

Efficacy: Replenishing the kidneys and replenishing essence, nourishing the brain and strengthening the spleen.

Usage: Serve with meals or as snacks.

Application: Suitable for people with neurasthenia, dizziness, insomnia, inattention, and memory loss.

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Stuffing (sandwich): 20.2 kg of fried glutinous rice flour 20.2 kg of white sugar

Preparation method:

1. Make the filling: mix the fried glutinous rice flour into white sugar Add sugar to boiling water, fold and fold several times, then roll into 300g thin cake slices and make a sandwich.

2. Shape the dough: Add the fried glutinous rice flour and white sugar to an appropriate amount of boiling water, mix well, knead thoroughly, and sift. Then put the sandwich blank on the wooden board, sieve the fabric powder and press it lightly, turn it over, and then operate in the same way. Finally, draw thin strips with a spacing of 0.8 cm on the surface and cut it into rectangular strips.

Quality standards: Shape: rectangular, smooth surface.

Color: white with jade color in the middle.

Tissue: Fine powder, no sugar or powder.

Taste: Tough with pine, pure sweetness.

White Jade Fruit Ice Cream

Basic ingredients (1) 100 grams of glutinous rice flour and 50 grams of water. (2) 1 ball of ice cream, a few pieces each of watermelon and cantaloupe (died into balls), a few diced kiwi fruits, appropriate amounts of honey beans and glutinous rice balls.

Method:

1. Mix ingredients (1) and knead evenly (Picture 1), divide into 10 pieces, roll into balls, cook in boiling water (Picture 2), take out and soak in ice After the water has cooled (Picture 3), remove and drain.

2. Mix ingredients (3) (except wine) and bring to a boil. Turn off the heat, add wine, and let cool.

3. Place watermelon balls, honeydew melon balls, kiwi dices, honey beans and glutinous rice balls in a container, then scoop in ice cream and top with brown sugar juice.

Steamed Fruit with Bamboo Leaf Flour

Main Ingredients: Glutinous Rice Flour

Accessories: Fresh Bamboo Leaves, Bean Paste Filling, Flour

Seasoning: Edible Oil

Tools: toothpicks, brushes

Method:

1. Wash the fresh bamboo leaves, soak them in water, and cut the bamboo leaves into 12 cm Set aside long sections;

2. Place the bean paste filling on the chopping board, sprinkle with flour, roll the bean paste into strips and cut into small pieces, set aside;

3. Add an appropriate amount of glutinous rice flour Mix the water with the dough (it should be a little harder) and knead it into strips, then flatten the dough one by one, wrap it in the bean paste filling and seal it, and then roll it into an oval-shaped glutinous rice flour dough;

4 . Place the bamboo leaves on the chopping board, brush with oil, put the glutinous rice flour fruit base in the middle, wrap it with bamboo leaves, fasten the toothpicks, steam it on the drawer for 10 minutes, take it out and put it on a plate, remove the toothpicks when eating. Bamboo leaves will do.

Features: The glutinous rice is soft, tough, delicate, and has the fragrance of bamboo leaves.

Tiantian Tip: If you use dried bamboo leaves, boil them in water first, then cool them before use. Bamboo leaves have reverse sides, the front side is smooth and the back side is rough. When using it, place the bamboo leaves with the front side down and the back side up. If there are no bamboo leaves, use reed leaves.