Lotus seed glutinous rice cake

Overview

I made lotus paste and egg yolk mooncakes two days ago, and I had some lotus paste left over. I added some dried cranberries this morning to make lotus paste glutinous rice cakes. It tastes particularly delicious! The homemade lotus paste is slightly sweet, combined with the slightly sourness of dried cranberries, the glutinous texture of glutinous rice flour, and then sprinkled with a layer of soybean flour on top, it’s a delicious dish!

Tags

• snacks
• clear water
• cooked soybean flour
• dried cranberries
• glutinous rice flour
• homemade lotus paste

Ingredients

Steps

1. 1 Add water to the glutinous rice flour and knead it evenly into a ball. Mine was a little dry. Glutinous rice flour has different water absorption, so you need to adjust the amount yourself. Slightly chop the dried cranberries into fine pieces and mix with the lotus paste.

   

2. 2 Take a large piece of glutinous rice flour dough, roll it into a ball first, then flatten it, scoop in the lotus paste filling, and press it slightly to make it easier to knead. Seal the glutinous rice dough and knead it like glutinous rice balls. After sealing, roll it into a ball and flatten it. Prepare backups one by one.

   

3. 3 Preheat the electric baking pan with upper and lower settings and brush with oil.

   

4. 4 After the pan is hot, add the pancakes one by one, cover with the lid and fry for two minutes.

   

5. 5 Flip it over after two minutes and fry for another two minutes. Flip it over like this. Fry for a total of eight minutes. It will be good if you can see that the cake has visibly expanded.

   

6. 6 Remove from the pot and serve on a plate, sprinkle with cooked soybean flour, and serve with a bowl of homemade black sesame paste.

   

7. 7 The head chef at the house said it was delicious.