Glutinous rice cake with coconut milk and bean paste

Overview

Tangyuan noodles are rice noodles ground from glutinous rice, also called glutinous rice flour. We generally call glutinous rice balls noodles as wax noodles here. Because of the weather, glutinous rice balls noodles are usually only made in the twelfth lunar month in winter, so they are called wax noodles. The wax noodles at home are made by my mother every year, which usually involves five steps: selecting glutinous rice, soaking the glutinous rice, grinding the rice pulp, pressing the rice pulp, and slicing the dried rice pulp and drying it. The rice pulp is usually exposed to the sun all day on the terrace and exposed to the sun at night. After a week of drying in cycles of day and night, high and low temperatures, the dried glutinous rice balls are stored in cloth bags and eaten as needed. The glutinous rice balls made in this way are more tough and chewy than the water-milled glutinous rice balls bought in supermarkets. They are not so greasy when eaten, and are especially suitable for making glutinous rice cakes.

Tags

• snacks
• coconut flour
• glutinous rice flour
• rose bean paste

Ingredients

Steps

1. 1 Put coconut powder into a cup, add appropriate amount of hot water and stir well to make coconut milk.

   

2. 2 Take some glutinous rice flour and put it into a large bowl.

   

3. 3 Pour in coconut milk and flour gradually.

   

4. 4 Mix the glutinous rice flour into a three-gang dough.

   

5. 5 Prepare some bean paste and roll into small balls.

   

6. 6 Take a small piece of dough and spread it into a pancake, put the bean paste balls in it, then slowly gather it and close it, then roll it into a round shape and flatten it into a pancake shape.

   

7. 7 Heat a little oil in an electric pan, add glutinous rice cake and fry until cooked.

   

8. 8 Fry one side until cooked, flip over and fry the other side.