Double layer red bean rice cake
Overview
The delicious food in my childhood memories. I remember that when I went to the market when I was young, the rice cake seller would push a rice cake as big as a millstone on the street. When I bought it, I would cut it into a thin slice with a long knife. I would use a fork made of sorghum stalks to fork it and take a bite of the glutinous rice cake. The slightly sweet texture and the strong red bean flavor have always made me happy. I was salivating when I was little. Now, I can no longer eat authentic rice cakes like that when I go back to the streets of my hometown... Fortunately, my mother's guidance has allowed me to taste the taste of my childhood... It's still as glutinous and as fragrant as red beans, although it looks a bit ugly... Haha...
Tags
Ingredients
Steps
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Soak the red beans for 3 hours, then put them in a pot and cook until they bloom a little.
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Remove and set aside.
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Put the glutinous rice noodles into the basin.
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Add water and knead into small pieces.
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Spread gauze on the grate.
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Spread a layer of glutinous rice flour evenly.
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Sprinkle another layer of red beans.
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Finally sprinkle with a layer of sugar.
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Sprinkle a layer of glutinous rice flour on top, cover and steam for 5 minutes.
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Then sprinkle red beans, white sugar and glutinous rice flour and spread evenly.
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Cover and steam for 20 minutes and it's ready.
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Brush oil on a large plate, fasten it to the basket, remove the gauze, and the rice cake is ready.
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Cut into pieces and eat...
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After cooling, cut into strips and fry them with peanuts to make it more delicious....
