How to make mochi with white sugar is very simple, how to make mochi?

Patties, as a kind of glutinous food, are a favorite food of many friends. I remember every year around the Spring Festival, my mom would make some patties, pan-fried or baked on the heater until golden brown on both sides, glued with honey and sugar to eat, crunchy and glutinous, sweet and savory, very delicious.

There are two ways to make mochi, one is to use glutinous rice flour mixed with the right amount of warm water and kneaded. The other is made by soaking glutinous rice, steaming it over high heat and pounding it with a rolling pin. The resulting patties can be further categorized into brown sugar patties and white sugar patties. In fact, the main difference between brown sugar and white sugar mochi is the type of sugar used when serving. Simply put, when you eat the mochi, you wrap it in brown sugar and it is brown sugar mochi, and when you wrap it in white sugar, it is white sugar mochi.

Here's how I'm going to share with my friends how to make a white sugar mochi using glutinous rice noodles.

Making Tutorial

Sugar patties

Required ingredients:

Main ingredient: 80 grams of glutinous rice noodles

Accessories: sugar, 60 grams of lukewarm water (about 70 degrees), cooking oil, cooked sesame seeds

Start making:

Steps 1: Glutinous rice noodles are poured into a pot, and then blended with a small amount of lukewarm water. Mix well.

Step 2: After it cools down a bit, knead it with your hands to form a smooth dough. Then roll it into strips and divide it into several equal portions with a knife.

Step 3: Heat a little cooking oil in a pan over low heat, then flatten the dough into your favorite shape by rolling it out with your hands and frying it in the pan until golden brown on both sides.

Step 4: After the patties are fried, sprinkle them with sugar and sesame seeds while they are still hot.

A crispy and delicious sugar mochi is ready.

Conclusion

If you don't have glutinous rice noodles at home, you can also use glutinous rice to steam and mash it, which I think makes a better flavor and more meaningful. Personally, I suggest that the mochi is still made with brown sugar, because brown sugar is boiled over a low fire and becomes bright and thick, and wrapped in mochi, not only does the color look beautiful, but also tastes more fragrant than white sugar, and also makes people look more appetizing. Do it yourself, and it's always delicious!