How to make the white rice cake in Guangxi delicious?

Glutinous rice flour 3 kg

Sesame 250 grams

250g peanuts

250g sugar

The practice of white rice cake

Stir-fry sesame seeds and peanuts until cooked. Then the sesame seeds and peanuts are mashed separately. After the peanuts are fried, crush them with hard objects and peel them. Then mix peanuts and sesame seeds together, add 250 grams of white sugar and stir together, and the filling is ready.

Pour in 2.5 Jin of glutinous rice flour. Use warm water, preferably add some sugar, to make the skin slightly sweet. The remaining half a catty of glutinous rice flour is stir-fried and simmered in a griddle for fear of being burnt. Fried glutinous rice flour is used to spread on cooked glutinous rice flour. To prevent sticking hands)

Knead the mixed glutinous rice flour into small balls, press them into cakes, and then cook them in boiling water. When the glutinous rice cakes in the pot float to the surface, they are cooked, and then they are fished out one by one and put in the pot. Because glutinous rice flour is sticky and requires a lot of effort, it is best to have a wooden stick for tamping. I don't have a stick. I beat it slowly with a spoon.

After tamping, sprinkle the fried glutinous rice flour on it, remember to sprinkle it inside to prevent it from sticking to your hands.

It's best to knead the prepared dumplings into small balls, wrap them up like buns and eat them directly. In order to prevent the wrapped glutinous rice from sticking together, it is best to sprinkle some cooked glutinous rice flour and eat it when you eat it.