Crystal Glutinous Rice Cake
Overview
Northeastern people can never forget the glutinous taste of sticky bean buns, but unfortunately this wish is sometimes difficult to realize in a foreign land, so glutinous rice noodles (jiangmi noodles) have become the best substitute. The ingredients are easy to find and easy to operate.
Tags
Ingredients
Steps
-
The glutinous rice noodles bought in supermarkets are called Jiangmi noodles in our Northeast.
-
Knead the hot water into a thinner dough, blanch it, and when the dough is no longer hot, add dry glutinous rice noodles little by little and knead into a hard dough that is as hard as hand-rolled noodles. Cover it and place it in a place where it can get sunlight, and wait for it to ferment naturally, which may take a day or two. (My shortcut is to put it in a yogurt machine and ferment it in three hours)
-
When it was first reconciled, the dough was so soft that it was difficult to pick up a piece of it. However, the fermented dough was easy to pick up and it was easy to pick it up.
-
After digging it open, there were small holes inside, feeling weak and smelling slightly sour. This is when fermentation is done.
-
Apply some oil on your hands, pick up a piece of dough, and flatten it a little. Pour some oil on the electric pan, press the dough into the pan, and flatten the pancake little by little with your hands. Press it flat. Don't worry, it won't be hot. When we Northeasterners bake glutinous rice cakes, we press them with our hands.
-
After two minutes, use a spatula to turn the cake over, and use the spatula to press the cake thinner little by little.
-
Because the electric pan is made of non-stick material, a little oil is enough. The baked pancake will be fresh, not greasy, and will not stick when pressed with a spatula. If your pan does not have non-stick properties, just add a little more oil.
-
The best time to eat is when the glutinous rice cake has a little bit of golden crispy rice cake at the end.
