Brown sugar sticky rice cake is soft and delicious. It is a delicacy for both men and women. It is mostly found in southern regions such as Fujian and Sichuan. The traditional method is labor-intensive. If you do it yourself at home, it will not be so troublesome, and the flavor is similar. There are two main methods, one made with glutinous rice and the other with glutinous rice flour.?

Soak the glutinous rice for 5 hours in advance, so that the rice grains can fully absorb water and become larger, reducing the steaming time. When the water boils, steam it in a pot for half an hour. During this time, put some boiling water to prevent the glutinous rice from getting too dry. You can also cook it in a rice cooker with less water than usual. Use a rolling pin to pound the steamed glutinous rice. You can also beat it with your fist, but it's too hot. Then pour it into a mold and smooth it out, or place the mashed glutinous rice on a plastic wrap, smooth it out and flatten it into a square, wrap it up and chill it in the fridge. Chill the molded glutinous rice cake, cut into evenly heated pieces and set aside. Heat a wok, add a good amount of oil, raise the oil temperature to 50%, add the glutinous rice cakes, fry until the surface is golden brown and remove from the pan. Coat the sticky rice cakes in soybean flour, fry the soybeans to cool, then crush into powder, or purchased soybean flour, and stir-fry over low heat until cooked. Drizzle over boiling brown sugar syrup. Use a 1:1 ratio of brown sugar to water and boil to make a thick brown syrup.

Add the glutinous rice flour to the appropriate amount of warm water, stir to form a flocculent and knead into a smooth dough. Divide into evenly sized doses, roll into rounds and flatten. Fry in a skillet until golden brown and set aside. Add a little water to the pan, add a good amount of brown sugar and soybean flour and cook over medium heat until the brown sugar dissolves. Pour in the glutinous rice cake and cook until the soup thickens, turn off the heat.

Brown Sugar Patty Cake is a traditional snack in Fujian Province, made with brown sugar and glutinous rice. Brown sugar is rich in nutrients, fast heat release and high nutrient absorption. In addition to sucrose, it also contains a small amount of iron, calcium, carotene and other substances. Finished products are sold in the market, and the finished products are bought in restaurants, not made by yourself. Quick-frozen semi-finished products, no need to thaw. Fifty percent of the salad oil while hot directly into the dipping oil frying, frying until golden brown and fish out, sprinkle the ingredients evenly spread on the bottom of the pot, with hot water to heat up a bag of syrup , poured on the glutinous rice cake.