Ingredients for Glutinous Rice Cake: Sweet potato starch 500g, Corn starch as needed, Chinese chives 1.5 jin, Salt as needed, Lard as needed, Chicken essence as needed, Food alkali as needed.
Method:
1. Clean the Chinese chives and dry them thoroughly. Due to time constraints in the afternoon, skip this step.
2. Chop the chives, add cooking oil, chicken essence, lard, and food alkali (to prevent chives from turning yellow).
3. Start with 300g of sweet potato starch and add an appropriate amount of corn starch. Mix well.
4. Gradually add water and stir until there are no lumps. Sweet potato starch hardens when it comes into contact with water, so keep stirring continuously with chopsticks.
5. Pour into a non-stick pan and stir quickly as the temperature rises. The batter will become thicker and more difficult to stir. Turn off the heat and add the remaining sweet potato starch to knead into a dough.
6. Take a small piece and roll it out with a rolling pin, place the chive filling inside, and seal tightly. (First-time attempt, the skin was rolled too thin). If the skin breaks, it becomes difficult to seal. Place an appropriate amount of water in the pot, and steam for 10 minutes once the water boils. The time depends on the size of the cake.
7. Some may burst open. The appearance may not be appealing, but the taste is still good.
8. If the skin is rolled too thin, it is prone to tearing. Once steamed, it is ready to eat.
9. After cooling, the color becomes darker.
10. The cake can be eaten steamed or pan-fried. Pan-frying enhances the flavor.
Cooking Tips for Glutinous Rice Cake: A first attempt may not look appealing, but it tastes delicious. The skin should not be too thin, as it is prone to tearing and becomes difficult to handle once it touches oil. There are tricks to making delicious dishes, and each of my recipes has a special tip. You can search for ‘Cantonese Snacks’ to directly view my recipes!
