How to Make Glutinous Rice Powder by Yourself

There are two basic ways to process glutinous rice into glutinous rice flour:

1. Dry powder processing: the glutinous rice will be picked to remove the black rice, bumped off the sand directly with an electric mill into a fine powder. For home use, a pulverizer can be used.

2. Water milling: Soak the glutinous rice in water for 4 or 5 hours after washing, and grind it into pulp with a stone mill. Mill mouth hanging cloth pocket, grinding side with a cloth bag will flow out of the rice pulp access. After grinding, hang up the cloth bag to drain. It can be removed after about 7 or 8 hours. Inside the cloth bag is half-dry, half-wet glutinous rice flour. This is the method used in the rural areas of southern China, where every household processes dumpling noodles before New Year's Eve. Water-milled glutinous rice flour is more delicate than dry-milled, so it tastes better.

Note: Water-ground glutinous rice flour must be stored below 5 degrees Celsius, otherwise it will ferment and become moldy. So it is usually not processed in summer.

If it is for home consumption in the summer, you can buy processed bags of glutinous rice flour or bulk retail glutinous rice flour at the supermarket - please note the shelf life, or smell it. As glutinous rice flour will have a harry smell after time.

Eating Methods:

I. Crispy Glutinous Rice Cake

Ingredients: 300 grams of glutinous rice flour, 30 grams of sugar, 25 grams of sugar, peanut oil.

Practice steps:

1. Glutinous rice flour and sugar mix well, pour into the appropriate amount of warm water, stir into a thick batter.

2. Pour the batter into a drawer covered with a drawer cloth, spread into a thick cake. Steam it over a high flame, and then cut it into thin slices.

3. Pour peanut oil in a frying pan and heat to 50 percent. Into the glutinous rice piece and push with a spoon constantly, to be fried to a golden brown when removed from the oil. Sprinkle with sugar while hot.

Second, Guangdong flavor snacks: sugar does not throw

Materials: 200 grams of glutinous rice flour; about 120 grams of warm water (little by little, add to the appropriate for this); white sesame; peanut kernels; sugar (no can be replaced by sugar) 30 grams of sugar; 20 grams of maltose; egg (a)

Practice steps:

1. white sesame seeds stir-fried in a small fire and standby.

2. Peanut kernels with microwave special disk, put into the microwave ding one minute on high heat, remove slightly cooled peeled, put into a plastic bag crushed.

3. Eggs beaten, add a little sugar, and water starch, in the skillet spread into egg skin, cut into thin shreds.

4. Add warm water and glutinous rice flour to make a dough.

5. Sprinkle dry glutinous rice flour on the plate to prevent staining, and roll the dough into small balls in sections. Let them dry naturally for 20 minutes, so they won't deform when you take them.

6. Boil water in a pot and put the small balls in to cook.

7. Cook until it floats to the surface, then it is ready.

8. In a separate saucepan, add 30 grams of sugar (no sugar can be used instead) and 30 grams of water, cook until bubbling, then add 20 grams of maltose and cook until dissolved. Put in the pre-cooked glutinous rice balls, and then cook until the syrup is somewhat dry.

9. Pour out the glutinous rice balls and then sprinkled with crushed peanuts, egg shells, white sesame seeds can be eaten, it is best to eat hot, crushed peanuts and white sesame seeds in the syrup stained for a long time will not be crisp.

Three, patty cake

Materials: 300 grams of glutinous rice flour, 100 grams of peanut flour, 30 + 20 grams of sugar, water, a little oil (wipe the plate with)

Practice Steps:

1. 30 grams of sugar and glutinous rice flour mixed evenly a little bit of water poured into the mix, adjusted to the glutinous rice paste.

2. Use a paper towel to wipe the plate with a thin layer of oil, and then pour the evenly mixed glutinous rice paste into the plate and put it on the steamer to steam for 15 minutes, then take it out and let it cool a little.

3. Stir-fry the peanut flour in a non-stick sauté pan over low heat for 5 minutes until fragrant, then add 20g of sugar and mix well.

4. Cut the cooled glutinous rice cake into small pieces with scissors and cover the whole body with peanut flour.