Is brown sugar glutinous rice cake made of glutinous rice flour or flour? Why does brown sugar glutinous rice cake burst when fried?

Is brown sugar glutinous rice cake delicious? The first time I came across it was when I was eating hot pot in Sichuan and ordered brown sugar glutinous rice cake. I never expected it to be so delicious. When I made it myself, I found many questions. So, is brown sugar glutinous rice cake made with glutinous rice flour or flour? Why does it explode when fried? Let's take a look!

Is brown sugar glutinous rice cake made from glutinous rice flour or flour?

The authentic brown sugar rice cake is made by beating glutinous rice, but the steps are complicated, so you can also use glutinous rice flour to make brown sugar rice cake.

Ingredients: 300g glutinous rice flour, appropriate amount of white sugar, 50g brown sugar, 100g soybean flour

practice:

1. Put 2 teaspoons of white sugar and some warm water in a bowl;

2. Stir the sugar into loose pieces;

3. Pour the sugar water into 300g glutinous rice flour and stir evenly;

4. Brush a little oil on the plate, pour in the glutinous rice paste, and steam over medium heat for 15 minutes. Let it cool;

5. Let it cool down and turn the glutinous rice cake upside down on a cutting board;

6. Cut the glutinous rice cake into pieces;

7. Put it into the oil pan and fry until golden brown.

8. Add 1 teaspoon of white sugar to 100g soybean flour and mix well;

9. Add the glutinous rice cake pieces and coat evenly. Place on a plate;

10. Add appropriate amount of warm water to 50g brown sugar, stir until dissolved, and pour it on the glutinous rice cake.

Why do brown sugar glutinous rice cakes explode when fried?

The oil temperature is too high.

The oil temperature cannot be too high, otherwise the core of the glutinous rice cake will emerge from the middle after frying.

Also be careful not to put too much at one time to prevent sticking.

The glutinous rice cake should be fried slowly in a hot pan with cold oil over low heat.

Don't turn it over until one side is done frying before frying the other side.

The same goes for frying, hot pan and cold oil are the key.

You can first dip the glutinous rice cake in some dry powder or bread crumbs. The main thing is that there is a lot of oil and heat, which can quickly solidify the protein in it and prevent it from sticking to the pan.

What else can you dip brown sugar glutinous rice cake in?

The dipping powder for glutinous rice cake varies in different regions. Some include: soybean powder, white sugar, or seasoning powder made from fried rice, peanuts, sesame seeds, brown sugar, etc.

The custom of making glutinous rice cake in Chongqing: usually during the Mid-Autumn Festival, steamed glutinous rice is poured into a stone ladle, crushed with reeds, and then sprinkled with soybean powder and sugar.

Ciba is a kind of food made from steamed glutinous rice. Ciba is made by putting cooked glutinous rice in a stone trough and pounding it into a paste with a stone hammer or reed. Generally, this type of food can be called ciba. Southern ethnic snacks are popular delicacies in some areas of southern China.

How to fry brown sugar rice cake

Pour half a pot of oil and heat it over high heat; when the oil temperature reaches 60% hot, turn to low heat and put the glutinous rice cakes in one by one. When one side changes color, turn it over and fry it again. Then turn it over again, and keep turning it over so that both sides of the glutinous rice cake are heated evenly. The oil temperature cannot be too high, so that bubbles will not appear on the surface of the glutinous rice cake.

When both sides are golden brown, scoop out and drain the oil, put it into a plate, sprinkle with sugar while it is still hot. For friends with bad teeth, you can leave a small amount of oil in the pot, add two tablespoons of sugar, add half a bowl of water, pour in the fried glutinous rice cake, stir well and cook until soft, and make a syrupy glutinous rice cake like cotton paste, which has another flavor.