Radish glutinous rice cake
Overview
It is said that radishes are sweeter after frost. I don’t know whether it is true or not, but I have believed in it for many years. When I was a child, I loved eating radish glutinous rice cakes, especially fried radish glutinous rice cakes. I still miss it sometimes, so I make arrangements occasionally.
Tags
Ingredients
Steps
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Wash the mushrooms and soak them in water until soft.
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Prepare minced meat. When I chop, I chop the fat and thin parts separately, so the boundary is clear, because I prepared it when chopping the wonton filling that day. I want to chop the fat ones into puree, so I chop them separately
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Dice the white radish, chop the mushrooms, and prepare the chopped green onions.
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Heat oil in pan.
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After turning off the heat, add the minced fat pork, use the residual heat to quickly stir-fry it, and then stir-fry over low heat to release the oil.
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After frying the fat, turn off the heat, add minced lean meat, and use the residual heat to stir-fry.
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Stir-fry the minced meat over low heat until fragrant.
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Add some light soy sauce and dark soy sauce and stir well.
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Add minced mushrooms to the pan and stir-fry until fragrant.
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Pour in diced white radish.
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Stir fry.
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Add appropriate amount of salt, sugar and light soy sauce and stir-fry until cooked. You can also add a little water and fry until soft.
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Remove from the pan.
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Pour glutinous rice flour and sticky rice flour into the plate at a ratio of about three to one, and add a little starch.
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Pour in the boiling water and stir with a spoon first. Add the boiling water several times. Don't add too much at once.
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Stir until there is almost no dry powder left.
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Knead the dough while wearing gloves. The most perfect state of the dough is soft but not sticky. This requires trial and error. If it is hard, add water, and if it is soft, add flour until it is just right. Because it is mainly glutinous rice flour. If it is too soft, it will be sticky and difficult to wrap. But there is a critical point where it is neither sticky nor hard.
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Mix the chopped green onion into the radish filling before wrapping.
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Grab a ball of dough and shape it into a nest with your hands. After adding the filling, close it using your own customary method.
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After closing the mouth, flatten it slightly and wrap it up.
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It can also be fried or steamed.
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The fried ones are more fragrant.
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It pan-fries beautifully.
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Mix glutinous rice flour with sticky rice flour and add some starch to make it neither sticky nor hard.
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It’s also good to eat steamed.
