A simple treat for sweet teeth-clingy rice cake with red bean glue. As a major enthusiast of both clingy rice and bean glue, I generally love to join the together. So as a rule, I make red bean glue tangyuan.
At the point when I was a kid, we used to make a huge clump of tangyuan player (in any event 10kg) for Chinese New Year every year. Beginning from the winter solstice, we started to have tangyuan as breakfast or night nibble. At times, my folks sautéed those yummy delicately balls rather than water bubbling. They taste very not quite the same as the conventional tangyuan soup. With the affection for the cherished memory, I make this one. It is snappy, simple, sound and above all yummy!
Treat for sweet teeth-clingy rice cake with red bean glue.
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Ingredients
- 1 cup glutinous rice flour , more for dusting if needed
- 1/2 cup just boiled hot water
- 1/2 cup red bean paste filling , or other filling
- 1/2 tbsp. oil , brushing the pan for frying
Instructions
- In a small ball, stir just boiled hot water in flour and mix well with chopsticks. Then set aside to cool down. Knead into a around ball.
- Re-knead 2-3 minutes on operating board. If you feel the dough is too sticky, slightly dust the board. Shape into a long log, so we can further divide the dough into 8 equal pieces.
- Take one piece and shape into a round ball. Flat it and place 1 tablespoon of red bean paste filling in center.
- Seal completely and make sure the filling is 100% wrapped.Shape into around ball again and slightly flatten it. Repeat to finish the remaining.
- Heat up around 1/2 tablespoon of oil in a non-stick pan. Fry over slow to medium fire until one side becomes hardened and golden brown, turn over and fry the other side until slightly browned too totally around 4 minutes.
- Serve hot, optional with sugar.
For more detail : bit.ly/36fQAXg
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