Pan-fried green mochi
Overview
Green mochi ~ the unique smell in the early spring drizzle. Before the Qingming Festival, go to the fields to pick the tender stems and leaves of the sage, wash them and blanch them in boiling water, take them out and let them cool, squeeze out the water and chop them into fine pieces. Steam the soaked glutinous rice and place it upside down in a stone mortar, add finely chopped greens, pound it with a stone mortar while it's hot, stir constantly during the pounding process, and take it out when the glutinous rice ball is fine and sticky. After the green mochi is pounded evenly, the white rice noodles will turn green. Finally, place the pounded glutinous rice dough on the board, sprinkle with pine pollen, roll the dough thin with a rolling pin, and cut it into small pieces.
Tags
Ingredients
Steps
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Spring seasonal treats. This time, peanuts and walnuts are added to the green mochi, which has a light sweetness.
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Cut green mochi into small pieces.
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Brush the pan with oil, add the mochi and fry over low heat.
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Flip and fry until the mochi is soft and glutinous.
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Crispy on the outside and waxy on the inside, a delicious snack in the drizzle of early spring.
