I didn't like sugar rice cakes until I ate a sweet-scented osmanthus cake at Jiangjungang Restaurant. I describe the taste of this rice cake so that you can decide whether or not to refer to this recipe: this taste is crispy and crispy, indicating that it is crispy, soaked with sugar juice but still crisp, and soft inside. , so the rice cake must not be cut very thin ~ then start below!
I use this kind of rice cake, three, each half cut.
Heat the pan, pour the oil, and the oil temperature will rise a little bit and throw the rice cake into the gram! The whole body is fried until the following yellow bubbling turns off the fire. Pour the excess oil into the pot and leave a little.
Soak a bowl of sweet-scented osmanthus brown sugar, re-open the fire and pour brown sugar water. Just pick up the juice. I did two kinds this time. One is the above method. One is that the brown sugar juice is drenched directly onto the fried rice cake. Both are delicious.