Pan-Fried Glutinous Rice Cakes

Flavor: Sweet; Technique: Fried; Time: One day; Difficulty: Easy.

Detailed Steps to Make Pan-Fried Glutinous Rice Cakes

Wash 420g of glutinous rice and place it in a bread bucket, then add 275g of water (no need to soak the glutinous rice)

After turning on the bread machine, select menu 19 to make mochi, press start, and the whole process takes 50 minutes (shorten the time for making glutinous rice cakes)

When the glutinous rice is cooked and enters the mixing program, only mix for a few minutes before turning off the power (the glutinous rice should be half-grainy)

Remove the bread bucket and cover it with a slightly damp cotton cloth (to prevent the surface of the glutinous rice cakes from drying out)

Place plastic wrap on a cutting board

Wearing disposable gloves, moisten your hands (to prevent sticking), remove the glutinous rice cakes, place them on the plastic wrap, and shape them

Shape the glutinous rice cakes into long strips, wrap them in plastic wrap, and refrigerate for about a day (they should be firm to the touch)

Before frying, prepare the black sesame sugar powder: mix 1 tablespoon of black sesame powder with 1 and a half tablespoons of sugar

Cut the firm glutinous rice cakes into pieces (slightly thick is better)

Heat oil to 7 layers, then fry the glutinous rice cake pieces over medium heat until both sides are golden brown and crispy on the outside and soft on the inside

Sprinkle with black sesame sugar powder before serving, it tastes delicious!