Main Ingredients:
Starter dough: 100g; Glutinous rice flour: as needed.
Additional Ingredients:
Rose jam: as needed; Brown sugar: as needed; Cooked rice flour: as needed.
Flavor: Sweet and fragrant; Technique: Deep-frying; Time: Several hours; Difficulty: Moderate.
Detailed Steps for Making Rose Glutinous Rice Cake
Take a portion of the starter dough after the first fermentation of the steamed mantou.
Add glutinous rice flour to the starter dough, knead into a dough of moderate softness and hardness, and ferment in a warm and humid environment.
When the glutinous rice flour dough has doubled in size, remove it, and you should be able to smell a strong wine aroma.
When well fermented, the dough will have evenly distributed small air holes inside.
Mix and knead brown sugar powder, rose jam, and cooked rice flour in a 1:2:3 ratio.
Knead the mixture into a ball to make the filling.
Take a piece of well-fermented flour dough and shape it into a round cake.
Wrap a piece of filling inside and shape it into a round cake.
Heat oil in a pan, test the oil temperature by inserting chopsticks – bubbles should form around the chopsticks when the oil is about 50% hot.
Fry the glutinous rice cakes.
Flip when one side turns slightly golden.
Fry until golden brown and the cakes have expanded by 1.5 times.
Remove and drain excess oil.
Slice and serve.
