Chinese Food
Brown sugar glutinous rice cake (sugar oil Baba)
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When the landlord was a child, he often ate a Chinese dessert. We called it rice and wine Baba . Later, he often heard the host mention sugar and oil Baba in the base camp every day. Only then did he know that the people of Hunan also had this kind of eating method. Sugar oil Baba is crispy and soft. With the mellow brown sugar, it's a very special Chinese dessert. Because of the thick taste, it will be a little greasy if you eat too much. It's suggested not to do too much at a time~-
Cooking ingredients
Cooking Steps
Step1:Mix glutinous rice flour with proper amount of water until there is no dry rice flour.
Step2:Divide them into the same size parts. Put them together by hand and press them into cakes.
Step3:Pour cooking oil (a little more) into the pot. Fry both sides until golden brown. The middle is well done.
Step4:Sprinkle two spoonfuls of brown sugar powder evenly while it's hot. Serve in the pot.
Step5:The skin of the fried Baba is very crispy. After steaming the sugar oil Baba for a few minutes, the brown sugar melts with the Baba. It's also a different taste
Cooking tips:1. The amount of glutinous rice flour increases or decreases according to the demand. The amount of water is generally mixed with glutinous rice flour until there is no dry flour. The dough is moist and soft. 2. It is better to have more oil in the fried Baba. If you are afraid of oil, you can also fry it in a non stick pan over medium and small heat like me. 3. The fried Baba is crispy. It will become soft after steaming in the steamer for a few minutes. You can try both tastes. PS - I always think it's strange after I finish the recipe. Is there anything wrong with the word Baba????? There are skills in making delicious dishes.
