Candied date brown sugar rice cake
Overview
Many families in the Hakka area will make a plate of brown sugar rice cakes every Chinese New Year to commemorate the festival, which means that work will improve step by step, families will be reunited, and business will be booming! When there is something festive at home, I will make some pastries like this to share the joy with everyone. This kind of rice cake has a simple appearance and a sweet, waxy, smooth taste with a faint oily aroma. It’s a taste you’ll miss if you don’t eat it for a long time! It represents celebration, joy, reunion, and sweetness!
Tags
Ingredients
Steps
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Ingredients: glutinous rice flour, brown sugar, lard.
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Put about two bowls of water in the pot, add the brown sugar cubes and cook until melted.
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Pour glutinous rice flour into a large basin.
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Pour an appropriate amount of boiled brown sugar water into the lard to help the lard melt quickly.
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Continue to add brown sugar water. (You can boil a little more brown sugar water. If it is not used up, you can scoop up the sugar water and stir the dough as much as possible to moisten it.)
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During the making process, I found that the pot was too small, so I changed it to a larger one and replaced the chopsticks with a wooden spatula, which made mixing much easier.
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Knead it into a smooth dough and knead it as many times as possible so that the steamed rice cake will be chewy.
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Prepare a large stainless steel basin and smear a little cooking oil on the bottom.
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Put the dough into the basin.
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Flatten and arrange evenly.
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Take out the candied dates and wash them with boiling water.
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Squeeze onto the surface of the rice cake. (Can be made into various shapes and painted)
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Put it into the pot, cover the pot, and steam over high heat for about 45 minutes.
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Steamed rice cakes are cooled and then cut into pieces and eaten directly or fried or fried.
