There is a grandfather at the entrance of the primary school who always pushes a small cart to sell Korean cakes in winter, and eats ice cream in winter, soft and sticky glutinous rice with delicate soybean flour. It didn't taste as ostentatious as the cakes you eat on the market today.
Cake is one of the traditional flavor foods of the Korean people, and it is also a seasonal diet loved by the Korean people. It is made by putting steamed glutinous rice into a trough and beating it with a mallet, hence the name "cake". During the Chinese New Year, every household prepares a lot of sticky rice cakes and gives them to neighbors, relatives and friends. From this custom, the saying "eating cakes for the New Year" has emerged.
It is made from glutinous rice, pounded with a sticky rice mallet a hundred times, and coated with bean flour. Sweet and soft, soft and sticky, a piece of the belly is particularly satisfying. Xiaobian is going to come today to pursue the taste of memory, make cakes at home, in fact, it is also very good to do, let's learn together.
150g soybeans, 500g glutinous rice flour (or glutinous rice), 10g sugar.
Appropriate amount of water, red bean paste to taste.
Make soybean flour: washed soybeans do not need to be soaked, stir-fry in a waterless and oilless pot on low heat for 20 minutes, pay attention to stir-frying without paste. Stir-fry the beans and appear burnt little black spots, and you can hear the sound of the beans in the pot beating. The fried soybeans are cooled and poured into the blender to beat into soybean flour, sifted the beaten soybean flour and put into a container for later.
Make red bean paste: wash the red beans and add water to the electric pressure cooker to cook, cook well and crush the red beans with a blender, or you can crush them directly with a spoon. Stir-fry the crushed red bean paste over low heat in a non-stick pan to dry the water, adding oil first and then adding sugar in parts. After frying, you can put it up and set aside.
To make a cake: After soaking the glutinous rice overnight, it is steamed in a steamer with water. Or do not soak, directly with a rice cooker with the right amount of water steamed. After steaming, the glutinous rice is first pounded and scattered with a wooden stick in the pot, then poured out while hot, placed on the board, and then beaten with a wooden stick until it is sticky, and it can be drawn to the extent that it can be drawn.
The last step is to wrap the cake: prepare a bowl of mineral water, wet the hand sufficiently, pinch out a small piece of cake with your hand and wet the cake with mineral water to avoid sticking to the hand. Press the cake into a long strip in your hand, put the bean paste on it, then roll up the cake and dip it with plenty of soybean flour, and one cake is ready.
Soybean flour must remember to sift, so that the cake is delicate to eat. Those who like to eat sweet can put 10g of sugar in glutinous rice while it is hot, and those who do not like sweetness can directly not add it.
If you don't like to eat with filling, you can grab a piece of cake and wrap it with soybean flour. At first, you may not be skilled in sticking hands, don't be anxious, after becoming skilled, it will be fine. It may not look good when you make it yourself, but it is absolutely full of ingredients and is very delicious in the mouth.