What kind of delicacies can be made with glutinous rice flour?

Spring is coming soon. When it comes to glutinous rice in spring, one of the delicacies that I have to mention is wild wormwood cake, or wild wormwood glutinous rice cake, etc.

I believe that many people in rural areas have done it during the Chinese New Year in winter. When I was a child in the countryside, I would make a lot of glutinous rice cakes almost every year during the Chinese New Year. When making glutinous rice cakes here, we first make glutinous rice cakes. After steaming, several people hammer hard with wooden hammers until the glutinous rice becomes sticky.

Making wild mugwort glutinous rice cake here is also very simple. When making glutinous rice cake, just add wild mugwort juice or add wild mugwort leaves to the glutinous rice and steam and hammer together.

Of course, it is more difficult to make such wild wormwood glutinous rice cakes now. In rural areas, no one knows how to use a wooden hammer, but wild wormwood glutinous rice cakes can also be made directly from glutinous rice.

First, prepare the glutinous rice flour, then add the wild mugwort juice, mix and knead it, just like kneading flour. Generally, you need to add a little sticky rice, then add a little boiling water to mix the sticky rice flour, and then mix it with the glutinous rice flour. Then knead it into a small ball and flatten it.

You can also make it with fillings here, and then flatten it and add some fillings, such as bean paste, etc. inside. After it's done, just put it in the pot and steam it.

If it is the previous method, steam the glutinous rice and then add the wild mugwort leaves and hammer it with a wooden hammer, there is no need to steam it, you can eat it after it is done, and then fry it in oil after it is cool. , but my favorite way to eat it is roasting it. In the past, when I was warming up the fire in the countryside, I would bake glutinous rice cakes while warming the fire. It is very fragrant and makes me nostalgic for my childhood. Now that it's spring, there's no need to bake over a fire, so the most common way to eat wild mugwort glutinous rice cakes here is to fry them in oil. We sell such wild mugwort glutinous rice cakes relatively cheaply, usually only two yuan each. It's very delicious. When I think about this, I think of my childhood. I wonder how many people have eaten wild wormwood glutinous rice cake?

Hello everyone, I am Sister Dan. Today I will share with you how to make glutinous rice cakes. A bowl of glutinous rice flour, boiling water, no need to wake the dough or a drop of oil, the resulting glutinous rice cake is sweet, soft and very delicious. I will explain it in detail. If you have any questions, you can leave a message below. Thank you everyone!

Ingredients

Glutinous rice flour: 250 grams

Boiling water: 200 ml

White sugar: 10 grams

Red bean paste: appropriate amount

Steps

1. Add sugar to the glutinous rice flour. Add boiling water in batches, stirring as you add, until it forms a fluffy consistency and then knead it into a non-sticky dough. The dough is just right as long as it is not sticky to your hands. If the dough is kneaded too hard, it will crack when you wrap it, and it will not taste soft and glutinous enough. If the dough is too soft, it will be sticky, and the resulting glutinous rice cakes will also be too chewy. Soft and shapeless, it tastes mushy and has no toughness!

2. After kneading into a ball, place it on the board, sprinkle some dry flour and knead it into a long strip. Divide into evenly sized dough. Flatten each dough. Wrap in the bean paste filling and seal like a bun. Be sure to pinch the seal tightly. After wrapping, roll into a round shape.

3. Press it flat before putting it in the pot and pat off the dry flour on the surface to prevent it from burning! Do not put any oil in the pan, keep the heat low throughout, and when the pan is hot, add the cake base. Continuously turn over throughout the process so that the pancakes are heated evenly. Fry until both sides of the cake are golden brown and puffy, indicating that the cake is cooked and ready to be taken out of the pan.

Hello, glutinous rice flour can be used to make many delicacies.

First, let’s introduce the famous Beijing specialty, donkey rolling, made of glutinous rice flour.

1. Pour the glutinous rice flour into the container and add an appropriate amount of warm water.

2. Knead into smooth dough.

3. Apply a layer of oil on the bottom of the plate, place the noodles on the plate, and wrap it with plastic wrap.

4. Steam for about 20 minutes. It's a big fire for the first five minutes, then it's a low fire.

5. Then pour the soybean noodles into the pot and stir-fry until golden brown. 6. After the dough is steamed, take it out, wrap it in a lightly oiled plastic wrap and roll it into a piece.

7. Cut off the corners and spread the red bean paste evenly on it. Roll it into a roll from one end and sprinkle soy flour evenly on the outermost layer.

The delicious donkey roll is ready.

In addition, glutinous rice flour can also be used to make snow meiniang that many girls love to eat.

Ingredients: 50 grams of glutinous rice flour, 15 grams of corn starch, 25 grams of white sugar, 10 grams of butter, 80 grams of milk, auxiliary ingredients: one mango, appropriate amount of cream.

1. Add cornstarch, sugar, and milk to the glutinous rice flour

2. Stir evenly until smooth and grain-free

3. Cover with plastic wrap and top After the pot is steamed for about 30 minutes, add butter while it is still hot and mix well.

4. Wrap in plastic wrap and refrigerate for more than half an hour.

5. Sprinkle cooked glutinous rice flour on the silicone mat, take out the refrigerated dough and divide it into five equal parts.

6. Cut the mango into pieces, take a portion of the dough and roll it into thin slices.

7. Pour in the cream, place the mango pieces, and add a layer of cream on top. 8. Wrap it up like a bun, and the Mango Snow Maiden is ready. Soft and glutinous, especially delicious.

In addition, glutinous rice flour can also be used to make glutinous rice cakes. Add water to the glutinous rice flour and knead it into a ball. Divide it into small portions and add your favorite fillings. I prefer to eat bean paste fillings and steam them for ten minutes. minutes, then pour it into the shredded coconut, let it cool and then roll it in the shredded coconut again. It’s also good to keep it in the refrigerator if you want to eat it in the summer.

Glutinous rice flour can also be used to make glutinous rice with red dates, sesame balls, glutinous rice cakes, glutinous rice balls, pumpkin cakes, green dumplings, glutinous rice balls. There are really many delicacies made from glutinous rice. What else do you know?

Personally, I still like glutinous rice because you can make so many delicious things.

1. Glutinous rice

Every time during the Chinese New Year or when I go to other people’s wedding banquets, there is always such a dish on the table, which is glutinous rice. Some are steamed and sweet, and some are mixed with pickles. Steamed pork belly, the two tastes have their own advantages. Personally, I prefer the sweet one. The method is also very simple. Just cook and steam the glutinous rice, then fry it in a pot with brown sugar or white sugar. You can add some nuts or fruits that you like. Dry it, put it in a bowl and put it upside down on a plate. You can steam it in the pot for your next meal. The method of making salty glutinous rice is a bit more complicated. First, steam the glutinous rice until it is about seven or eight times ripe, then cut the prepared pork belly into 5*2 pieces, place the meat at the bottom of the bowl, then put the glutinous rice, and finally put it on top of the rice. Spread a layer of pickles, steam them in a pot, and finally turn the bowl upside down on a plate and salt and roast them (as Sichuan people call them) and it’s ready!

2. Red dates and glutinous rice

I remember when I was in high school, there was always an old man at the school gate who pushed a tricycle and sold red dates and glutinous rice every day. Some sugar was put on the rice, which was also very delicious. , with the glutinous texture of glutinous rice and the sweetness of red dates, you won’t be hungry all morning after eating one portion.

3. Brown sugar glutinous rice cake

I don’t know who invented glutinous rice cake, but it is widely loved. For many people, eating glutinous rice cake once a year is like celebrating the New Year, but now Many vendors on the street sell glutinous rice cakes from carts, allowing us to enjoy delicious food at any time. The making of glutinous rice cake is relatively simple, but it is very time-consuming and labor-intensive. The prepared glutinous rice needs to be beaten repeatedly, and it takes at least two hours to turn the distinct grains of glutinous rice into sticky rice cake. The most important thing about glutinous rice cake is that it is wrapped on the outside. For the layer of soybean noodles, you can also put some crushed peanuts or sesame seeds in it. The most important thing is brown sugar. It should be cooked to make it bright and not mushy.

4. Pumpkin cake

Glutinous rice flour has a strong stickiness, so it is most suitable for making pumpkin cake. First steam the pumpkin, then mash the pumpkin and mix it with the glutinous rice flour. Mix well, then knead it into a small ball and make it into a cake shape. You can add some red bean filling or not, and finally put it in an oil pan and fry until it is golden in color.

5. Glutinous rice balls

Every time you make dumplings, there will be extra meat filling, so you can shape the meat filling into balls and wrap them with a layer of cooked stuffing. of glutinous rice, then steam it in a pot for 20 minutes. Finally, you can put some chopped green onion on top. It tastes very delicious.

6. Osmanthus glutinous rice and lotus root

I believe everyone must have eaten this dish in a restaurant. It tastes good and is moderately soft and glutinous. Many girls will like it. It’s not difficult to do. First prepare a section of lotus root, glutinous rice, brown sugar, white sugar, rock sugar, and osmanthus. Then wash the lotus root, cut one end, stuff the glutinous rice into the lotus root, and then use a toothpick to fix the cut end back. Boil the sugar water until it melts, put the lotus root into the pot and cook until the color completely changes. Red, you can turn off the heat when the softness is right. Finally, cut it into small pieces and sprinkle a layer of osmanthus on the lotus root. It tastes sweet and soft.

7. Glutinous rice dumplings/glutinous rice buns

The glutinous rice dumplings that most people eat the most are glutinous rice dumplings with various fillings. Of course, some people also use glutinous rice to make steamed buns, which are filled with The meat filling also tastes very good. Roll out the skin thinly and the steamed buns will be crystal clear. You can try it.

Glutinous rice flour is rich in nutrients and vitamins and is a very good food ingredient. We often use glutinous rice flour to make snacks such as glutinous rice balls and Lantern Festival. Today I will share with you a particularly delicious way to make glutinous rice flour - glutinous rice flour cakes.

Ingredients: 70 grams of glutinous rice flour, 30 grams of fine sugar, 100 grams of pure milk, two eggs, and appropriate amount of cornmeal.

First prepare 70 grams of glutinous rice flour, 30 grams of fine sugar, 100 grams of pure milk, and two eggs for later use.

Prepare a slightly larger bowl, put the glutinous rice flour and fine sugar in it, then break in two eggs, add pure milk and stir evenly. Then add cornmeal in small amounts and continue stirring until there are no dry flour particles. Let it sit for 20 minutes to remove any air bubbles inside. The prepared roux should not be too thick, just enough that it can flow smoothly when scooped up with a spoon.

Do not put oil in the pan and turn on low heat. After the pan is hot, use a larger spoon to take a spoonful of flour paste, pour it into the pan and fry it until the bottom is set. Use a spatula to turn it over. Fry for another 30 seconds or so and the pancake will be fully cooked.

The soft, sweet, simple and quick glutinous rice flour cakes are ready.

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Tips:

1. The cornmeal in the batter can also be replaced with wheat flour.

2. All the ingredients in the batter must be thoroughly stirred evenly without any flour particles, so that the fried pancakes will be more delicious.

3. When frying pancakes, be sure to use low heat throughout the process.

Sugar-oiled Baba is a local traditional food in Changsha, Hunan. Sugar-oiled Baba is cheap to make and its main raw materials are glutinous rice flour and sugar. Because of its low price, it can be found in ordinary people's homes and is popular among the people. With such great love, it has become a snack that people can never tire of eating. In Changsha, everyone who loves life and knows how to enjoy the pleasure of eating has the wonderful feeling of eating sugar-oiled papa, and they all have special feelings for the sugar-oiled papa that costs 30 cents a piece. The taste and functions of sugar-oiled cake are wonderful in the eyes of Changsha people.

I am not a gourmet, but I am a person who is very particular about food. I think about making various different delicacies at home all day long. Just yesterday, a friend came back from a trip to Yunnan and brought it to me. A piece of good brown sugar, let’s see what delicious things I can make with it!

Glutinous rice flour is very common in life, but many people can only use glutinous rice to make glutinous rice balls, and they don’t know how to make glutinous rice balls. As for making other things, there are actually many ways to make puppet rice noodles.

Making Glutinous Rice Flour: Donkey Rolling

Method: Pour the glutinous rice flour into a container, then add an appropriate amount of water, and knead it into a smooth dough just like kneading noodles. Take out a plate and grease the bottom of the plate with oil. Take out the steamer and steam over high heat for about 20 minutes. Choose big products in the first ten minutes, and choose small fires in the next ten minutes. Take a portion of the soybean noodles and stir-fry until golden brown. After the dough in the steamer is ready, place it in oiled plastic wrap. Roll out with a rolling pin. Cut off the edges with a knife and spread the red bean paste evenly on top. Finally, sprinkle soybean noodles on the outermost layer. In this way, you will make a donkey rolling in glutinous rice flour.

Making glutinous rice cake

Method: Mix 30 grams of white sugar and glutinous rice flour evenly, then pour in an appropriate amount of water. Mix into glutinous rice paste. Take a plate, apply a layer of oil on the bottom of the plate, then pour the glutinous rice milk into the plate and steam it in a steamer for 15 minutes. Stir-fry the peanut powder on the fire for five minutes. Then add 20 grams of sugar. Cut the glutinous rice cake into small pieces and add it to the peanut flour so that the surface is coated with a layer of peanut flour.

That’s it!

When I was a kid, I most looked forward to the glutinous rice flour and salty rice cakes made by distant relatives during the Chinese New Year. The fried and fragrant meat was mixed with the rice cakes