|Appropriate amount of water (usual cooking water is low ¥)|
How to make the rice patties you’ve always wanted
Wash and soak the glutinous rice and rice separately, 4 hours for the glutinous rice and 1 hour for the rice.
Pour the glutinous rice and rice with the soaked water into a rice cooker, stir well, add water (don’t exceed the amount of rice you normally cook), and cook the rice using the “wood-fired rice” cooker (other rice cookers use normal cooking).
While the rice is still hot, break it up and press it down (I find it easier to roll it out with a pin on a small surface).
Add 7g of salt (more or less) and keep pressing while mixing.
I used a small Staub bowl as the mold, it’s easy to compact the rice balls evenly and shape them easily. Secondly, it’s easy to release the mold and divide (I do all two). First, spread lard on the inside (any oil will do), then use a plastic bag to press the rice balls, the firmer the pressure, the less likely to fall apart.
️ Isn’t this look perfect
️ Pretty, no less than flowers, right Then cover with plastic wrap and place in the fridge for 2 hours (it doesn’t matter how long it takes), and put it back in the freezer for 10 minutes at a time, which is more Easy to slice.
Use a bread knife dipped in cold water to cut, square and not “draggy” at all.
I used Moffett again, “high grade” preheating, pouring the right amount of oil (spread the bottom can be). Moffett’s baking dish at once fried six pieces still have space, do not affect each other, will not stick. Then turn to medium.
After all the “shaping” and micro-“coloring” is done, the cake is then transformed into a high-grade, beautiful golden brown.
Out of the pan and onto a plate. Isn’t it very “poisonous”, huh