Homemade fried rice cake daquan

According to legend, there was an old lady Wu at the end of the Song Dynasty. Her family was very poor and she often begged for food. One day, she got a lot of crispy rice that people abandoned. She took it back and soaked it in the soup. After eating for two days, she put the crispy rice on the roof to dry, and then used it as dry food when she couldn't eat. She took out the rice crust she had stored before that day to satisfy her hunger and ate the sugar she got from it. The old woman kneaded the leftovers into a ball and dried them for the next meal. Mrs. Wu's "powder cake" has since spread in the society and become the embryonic form of fried rice cakes.

Hakka snacks: fried rice cakes

Stir-fry rice until golden brown, then grind it into rice flour, add sugar gum and local special ingredients (sesame, peanuts, eggs, peanuts, shredded coconut, etc.). ), crushed with a wooden rice cake mold, knocked out and baked in the oven.

Hakka snacks: fried rice cakes

It is possible to powder by machine (we call it machine powder), but people used to prefer to powder by hand with a stone mill. Fried rice noodles usually take a day and a half to dry. It is said that it is not easy to get angry before it is used to make cakes.

How to fry rice cakes:

1, wash the rice and dry it first.

Hakka snacks: fried rice cakes

2. Pour the rice into the pot, stir-fry until golden brown, and grind it into powder.

Hakka snacks: fried rice cakes

3. Boil white sugar and yellow sugar into sugar gum, and stir the sugar gum with fried rice noodles. Use peanuts, sesame seeds, etc. As stuffing, use the fried rice cake model, put fried rice flour up and down, put some stuffing in the middle, smooth it, and scrape the bottom with a spoon.

Hakka snacks: fried rice cakes

4. Knock it down again and bake it on the charcoal stove prepared in advance until it is crisp.