When I was young, I used to eat ordinary rice cakes, which are white water-based rice cakes. It is delicious whether it is soup or fried. But after coming to Hainan, I found that the rice cake here is as long as the sponge cake. It is round, one is two or three pounds, it is very soft, and it is especially sweet. Once I have eaten it, I fell in love~ The brown sugar rice cake is a food specially prepared by Hainanese during the New Year, but occasionally it will be found in some old street stalls. Different from the ordinary rice cakes in the form of strips, the brown sugar rice cake is steamed with pure glutinous rice flour and brown sugar. It is especially soft and sticky. It also has the special flavor of brown sugar. If you haven't eaten it, you can do some trials. When Hainanese eat, they will cut the brown sugar rice cake into pieces with a line, then wrap the egg liquid, and fry it in a pan and fry on both sides. At this time, eat hot, sweet brown sugar, soft cake of rice cake and egg. Crispy skins are put together, especially delicious. Here is a modified version of the brown sugar mochi, which adds my favorite osmanthus to the brown sugar mochi.
According to the amount you want to do, warm the water to fully melt the brown sugar, then let the brown sugar water cool, like the sweet brown sugar can put more.
According to the amount you want to do, add glutinous rice flour and sticky rice flour (that is, rice flour) to the brown sugar water. The ratio is 3:1 or 4:1. Anyway, whether it is three to one or four or one pure glutinous rice flour, this stuff Children are the same sticky ~ so ~ you are free ~ ╭ (╯ ^ ╰) ╮
Stir the batter, add the powder to the no-powder, and raise the chopsticks. The batter can be dropped straight down.
Dried osmanthus, soaked in water, squeezed out of water and sprinkled on the surface of the rice cake
Steam on the pan or microwave
Here's how to eat: After the rice cake is steamed, slice it, then wrap it in the pan and fry it in a pan until it is golden on both sides.