Northeastern sticky pancakes
Overview
Glutinous rice, as it is called in the South, is usually long-grained. In the north, it is called Jiangmi and is mostly oval in shape. In our Northeast, glutinous rice is called sticky rice. In the past, when living conditions were poor and materials were relatively scarce, almost every household in the Northeast rural areas had the habit of making sticky bean buns and baking sticky pancakes in winter. Each time a large amount is prepared, it is stored in a large tank and placed in a warehouse (called the lower house in our countryside). The temperature in the northeast is more than 20 degrees below zero, and it becomes a natural refrigerator for farmers. With the improvement of living standards, almost every household in rural areas has a refrigerator.
Tags
Ingredients
Steps
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The adzuki bean filling you make yourself should be thick and grainy to taste
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I use Shuifajiang Rice Noodles ground by my dad. The production method is to add an appropriate amount of rice to glutinous rice (to reduce the viscosity), soak it in water for a few days until it ferments slightly and becomes sour, then grind it into a thick slurry, and then precipitate the water, and the rest is glutinous rice noodles
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Take a piece of glutinous rice noodles and flatten it
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Wrap in adzuki bean paste
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Wrap it up and seal it
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Flatten and fry in a greased pan
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Fry over medium-low heat until golden brown on one side and then flip over
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Because it is fermented glutinous rice flour, it is different from glutinous rice flour that is directly ground into powder. During the frying process, the noodles will expand, just like fermented flour. As you can see from the picture, the cake is much thicker than when it was first put into the pan
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After both sides are cooked, stand it up and fry the surrounding area again.
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The fried cake will fall back after it cools down a bit, and is not as thick as when fried. It will taste slightly sour and is relatively easy to digest
