Tips for Making Glutinous Rice Cakes: Achieve a Golden, Crispy, and Soft Texture

Pay attention to these two points when making glutinous rice cakes, golden and crispy outer shell, soft and delicious, and can be eaten with empty mouths in three

The family loves glutinous rice products and often makes them to eat. The most frequently made is red sugar glutinous balls. Mix glutinous rice flour with warm water to form a dough, shape into round balls, and pan-fry until both sides are golden brown, then add water and red sugar, and boil over high heat until the broth becomes less. This simple red sugar glutinous ball is often eaten for breakfast at home.

Every time I make glutinous rice products at home, it's a complete mess. Today, I and my mother collaborated to make red bean paste glutinous rice cakes.

The red bean paste is prepared earlier and put in the refrigerator for freezing storage, about a month. I was worried about it spoiling, so I quickly took it out to warm it up. The taste was still fragrant and sweet, and I quickly packed it into glutinous rice cakes. The taste is particularly delicious.

Everyone take a look at my red bean paste glutinous rice cakes, the golden and crispy outer shell, the soft glutinous rice skin inside, and the fragrant red bean paste inside. An empty mouth can eat three.

Although glutinous rice cakes look simple, they also require a little skill to make. With my mother’s help, making glutinous rice cakes is much more efficient. Let’s take a look at the specific method of making red bean paste glutinous rice cakes.

Ingredients

Glutinous rice flour 300g / Hot water 200g / Red bean paste (as needed) / Vegetable oil

Steps

1Pour glutinous rice flour into a large basin, add warm water, and stir into a flocculent state with a chopstick.

Everyone must add warm water when making glutinous rice cakes, this is the first point.

2Knead into a ball, cover with plastic film and let it stand for 10 minutes.

* The second point is to control the amount of water according to the absorbency of your glutinous rice flour. My glutinous rice flour has good absorbency, so I put more in. The dough kneaded out must not be too hard, otherwise the glutinous rice cakes pan-fried will be too hard, and it must be able to form a shape smoothly, about the same softness as clay.

3Divide the dough into equal-sized small dough balls.

4Pinch open the dough balls, put in the red bean paste, and wrap them up.

The red bean paste is very simple to make, put red beans in water, and press them in an electric pressure cooker, then put them in a flat-bottomed pan, add white sugar, and stir-fry until dry.

Use the prepared red bean paste the same day and store it in the refrigerator as I do.

5Wrap the glutinous rice cakes, tap them flat, add vegetable oil to a flat-bottomed pan until hot, and put the glutinous rice cakes into the pan. Pan-fry until both sides are golden brown.

* When pan-frying glutinous rice cakes, don’t add too much oil, just a layer at the bottom of the flat-bottomed pan. This way the glutinous rice cakes will have a golden and crispy appearance, which is particularly beautiful.

After all the glutinous rice cakes are finished, take them out of the pan and eat them while they’re hot. The outer skin is crispy, the soft glutinous rice skin, and the fragrant red bean paste, it’s really hard to stop eating. I ate three empty mouths by myself, and the whole plate will be eaten in a short time.

Tips

1You must add warm water when making glutinous rice cakes, which makes the glutinous rice cakes soft.

2You must control the amount of water when making glutinous rice cakes, it cannot be too hard, otherwise the dough pan-fried will be harder, and it will be difficult to bite.

3Don’t add too much oil when pan-frying glutinous rice cakes, otherwise they will become fried glutinous rice cakes.

Okay, that’s the end of today’s red bean paste glutinous rice cakes, if you like glutinous rice products, you can try them. Don’t forget to like and forward, your support is my motivation to move forward!

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