Sticky noodles are millet noodles. Sticky noodles are a common traditional Han snack in Henan Province. Mix millet flour with water to form a dough, steam it into steamed buns, take it out and let it cool, dip it in water and crush it with your hands, and knead it into a dough of moderate hardness and softness. Wash and cook the red dates, remove the skin and add sugar to mix into jujube puree.

Put the cooked millet dough on the chopping board, cut it into 25 grams each, press it into a round skin, add the date paste filling, shape it into a bun, and press it into an oblate dough mound. Heat the flat-bottomed pan over low heat until it is 40 to 50% hot, apply oil, place the wrapped sticky dough on top, and fry until the persimmon turns yellow. Just sprinkle with rose sugar when eating.

Preparation method

1. Mix millet flour with water to form a dough, make it into a steamed bun, take it out and let it cool, dip it in water and crush it with your hands, and mix it into dough. Moderately soft dough.

2. Clean and cook the red dates, remove the skin and add sugar to mix into jujube puree.

3. Place the cooked millet dough on the chopping board, cut it into 25 grams each, press it into a round skin, add jujube paste filling, shape it into a bun, and press it into a flat round dough mound.

4. Heat the flat-bottomed pan over low heat until it is 40 to 50% hot, apply oil, put the wrapped sticky dough on top, and fry until the persimmon is yellow. Just sprinkle with rose sugar when eating.