Glutinous rice cake - childhood memories
Overview
I still remember when I was a child, the countryside at that time was not like it is now. Young people all went out to work, leaving only the old and the young in the village. At that time, in the countryside, during festivals, no matter how far away, those who were away always had to go home to celebrate the festival with their relatives. The Mid-Autumn Festival was especially important because it symbolized reunion. But what we children are looking forward to is that one food - glutinous rice cake. Soak the glutinous rice in water overnight, add water and simmer lightly, place a cloth on the steamer, then put the cooked glutinous rice on it, steam it until it is hot, and then process it while it is still hot. The main processing tool is a stone mortar, and a mortar and pestle can be used. The mortar and pestle are made of wood, the thickness of the wrist, and about one meter long. Pour the glutinous rice into the stone mortar. Two big men each hold a mortar and pestle, and pound the glutinous rice regularly until the glutinous rice is broken into pieces and sticky. It becomes glutinous rice cake. However, eating like this is not satisfying. There will also be some glutinous rice cake stuck to the mortar and pestle, and it is also a fun activity to rush to chew the mortar and pestle. Afterwards, grandma broke the pounded glutinous rice cake into individual pieces, and grandpa prepared various ways to eat it: dipping it in white sugar, dipping it in brown sugar, but my favorite was the one made of pumpkin seeds, corn, walnuts, tangerine peel, and sesame powder and eaten with powder. For the leftovers that were not eaten, grandma would use some corn flour to make individual glutinous rice cakes into cakes and store them. This is another way to eat them. When eating, cut them into small pieces, wrap them in eggs and fry them in an oil pan, then sprinkle with some sugar, and the aroma is overflowing. When I grew up, I also saw some vendors selling from small carts outside. Although I couldn't match the taste of home-made products, I couldn't resist the temptation to buy one to miss it. I am impatient, and I want to put it into practice as soon as I think about it. It is better to have fun alone than to have fun with everyone. I will take pictures of the process to share with everyone.
Tags
Ingredients
Steps
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Soak the glutinous rice in water for more than 12 hours.
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Steam the soaked glutinous rice in a steamer over water for about 30 minutes. Sprinkle some water during this period to prevent it from drying out. You can also lightly boil it in water before steaming it, so you don't need to sprinkle it with water. Put it in a basin while it's hot and pound it with a rolling pin. This is a laborious job, so treat it as a weight loss. . . It would be better if there is a stone mortar.
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Add oil and pound it. It will be difficult to pound it when it is cold.
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After pounding, dip your hands in cold water to prevent them from sticking to your hands, and break them into small pieces. You can stick them with white sugar or brown sugar juice and eat them, but I want to eat them fried, so I'll go ahead and make them. . . Sprinkle some corn flour on the chopping board, flour can also be used. Grip the glutinous rice cake into a ball and flatten it into a pancake, then turn it over and stick some corn flour on it.
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Let the cake cool slightly. If you can't finish it, you can dry it and store it, but don't leave it for too long to avoid mold. Cut the cake into small pieces.
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Turn off the heat of the hot pot, pour some vegetable oil, turn on low heat, when the oil is slightly hot, add the beaten egg liquid to the glutinous rice cake and fry it in the pot.
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Be sure to use low heat to avoid burning. Turn over until both sides are golden brown. The glutinous rice cakes coated in egg liquid are more fragrant and will soak a little after frying.
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Plate and sprinkle with some sugar. Not greasy at all.
