Two cups of round glutinous rice, one cup of purple glutinous rice, one cup of seaweed (that is, seaweed), 100g of glutinous rice flour, one cup of water, two cups of salt and white pepper, appropriate amount of vegetable oil

Method

1

Wash the glutinous rice and purple rice, soak them for four hours, then drain the water

2

Bring two cups of water to a boil. After boiling, turn to low heat. Add the glutinous rice flour in batches, stirring with a spoon until all the glutinous rice flour is used up. In the end, the rice paste will be a bit like paste, sticky but still stirrable

3

< p>Soak the seaweed in hot water until soft, drain the water

4

Pour the soaked seaweed into the glutinous rice paste, mix well (the sticky glutinous rice paste and a large lump Seaweed is difficult to mix, so it takes some effort)

5

Pour the seaweed rice paste into the rice grains and mix well

6

Take a deep container and smear vegetable oil on all sides

7

Populate the container with seaweed paste in layers, put it in a steamer, and steam over high heat for an hour

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8

After it is completely cool, cover it with tin foil or plastic wrap and put it in the refrigerator overnight

9

Remove it from the refrigerator the next day Take it out and use a butter knife to scrape around the side for easier demoulding

10

Cut it into appropriate rectangles, which is convenient for steaming or frying

11

Without further delay, let’s fry one immediately to satisfy your craving. Cut the seaweed rice cake into small pieces and sprinkle a thin layer of sweet potato powder on the surface

12

Heat the oil over medium-high heat. Drop some powder into it and bubbles will form immediately. This is the temperature of the oil. When the oil is hot enough, put the seaweed rice cake into the pan. You only need to flip it once in the middle to prevent the rice cake from spreading. Because it is already cooked, as long as the surface is fried and crispy

13

Lower the nine-story tower five seconds before starting the pot