Ngau Lan Keng Cinnamon (Aromatic Culinary Delight)

Ngau Lan Hang Cinnamon, a delicious traditional Chinese pastry, is loved by people for its unique texture and sweet flavor. Whether as a snack for breakfast or an accompaniment to afternoon tea, Ngau Lan Hang Cinnamon brings us culinary delights. Here, let's learn to make this delicious pastry!

I. Preparation materials

The materials needed to make cinnamon in Ngau Lan Hang are:

1. 250 grams of glutinous rice flour

2. brown sugar

3. white sugar in moderation

4. lard in moderation

5. peanuts in moderation

6. sesame seeds in moderation

The second production steps

The second production steps

The second production steps

The second production steps

The second production steps

The second preparation steps

The second preparation step is the preparation of the cinnamon in the Ngau Lan Hang, which is the first time in the pasta. /p>

1. Prepare a large bowl, pour glutinous rice flour into the bowl. Slowly add the right amount of water, stirring while adding water, until the glutinous rice flour becomes a uniform paste.

2. Pour the glutinous rice paste into a steamer and steam over high heat. Once steamed, remove and set aside to cool.

3. Take a small bowl, mix brown sugar and white sugar together in the ratio of 1:1. According to personal taste, you can increase or decrease the amount of sugar.

4. Heat the lard in a wok, add the mixed sugar when the oil is hot, and slowly stir-fry it over low heat. Keep stirring to prevent the sugar from sticking to the bottom of the pan.

5. When the sugar has completely melted into syrup, add the crushed peanuts and sesame seeds and continue to stir-fry.

6. Cut the steamed glutinous rice paste into small pieces, then pour the fried syrup onto the cut glutinous rice paste.

7. Roll the syrup-coated glutinous rice paste into long strips, then cut into small pieces.

8. Put the cut sticky rice paste into a bowl, cover it with a lid and steam it for 10 minutes.

9. After steaming, let the cinnamon in Ngau Lan Keng cool down and serve.

Three, taste delicious

The finished Ngau Tam Hang Cinnamon is golden and full of flavor, emitting a tantalizing aroma. When you take a bite, the soft glutinous rice paste and sweet syrup mingle in your mouth, giving you a unique taste enjoyment. The addition of crushed peanuts and sesame seeds not only adds layers of flavor, but also adds an aroma and richness of taste to the Ngau Lan Keng Cinnamon. Whether it is served with a cup of hot tea or as a snack for afternoon tea, Ngau Lan Keng Cinnamon brings us culinary enjoyment.

In the process of making Ngau Lan Hang Cinnamon, we need to pay attention to the following points:

1. Glutinous rice flour should be stirred well to avoid lumps.

2. Stir frying the syrup should be done on a low flame, stirring constantly so that the sugar does not stick to the bottom of the pan.

3. The cut glutinous rice paste should be evenly coated with syrup to avoid uneven texture.

4. Steaming time should not be too long, so as not to cow pit cinnamon too dry and hard.