Chaoshan's food is always fascinating, especially in the lively night market, where people gather to eat and chat. Whenever I walk to this familiar corner, I always see that mouthful of glutinous oil cake in front of me, as if I have instantly returned to the carefree time of childhood. Its aroma, its taste, always makes me want to take an extra bite. However, did you know that this seemingly simple snack has a rich production process and an intriguing history?
Ingredients Preparation: Carefully selected and delicious
To make oil cake, you must first have good ingredients. It's not just about the taste of the finished product, it's about the importance and love we have for this dish.
- Glutinous rice flour: Choosing high-quality glutinous rice flour is the key, it is the soul of oil cake, with good flour, you can wrap the real "soft glutinous".
- White sugar: To enhance the flavor and color, choose pure white sugar to make the sweetness blend perfectly with other ingredients.
- Fillings: Depending on your preference, classic bean paste, crunchy durian or sweet taro puree are all good choices.
- Cooking oil: Essential, it is the secret weapon for the oil cake to become golden and crispy when it is fried.
How to make it: Start your hand-made journey all over again
Make the bean paste filling
The first is the bean paste filling. First, pick fresh red beans, soak them for a few hours, then cook them until soft, then puree them vigorously and stir-fry them with an appropriate amount of sugar until they are fragrant. This kind of bean paste, when you take a bite, is sweet but not greasy, and it is irresistible.
Make the taro filling
Taro is a treasure ingredient in the Chaoshan region, it is steamed and pressed into a puree, stirred with sugar and a little cooking oil, and the rich aroma comes to the nose, which not only retains the fragrance of taro, but also enhances its delicacy. This taro paste filling is definitely the finishing touch in the oil cake.
Glutinous rice flour dough making
Put an appropriate amount of glutinous rice flour into a bowl, add sugar, and slowly pour in water, stirring while observing. Eventually, the dough needs to be soft and non-sticky. At this point, a portion of the anticipatory oil cake dough is complete.
Wrapping oil cake
This step requires a bit of craftsmanship. Take out the appropriate amount of dough, pinch it like a dumpling, flatten it, put in the prepared filling, and wrap it carefully to make sure the filling is tightly wrapped and not exposed. This technique becomes more and more proficient with practice, and it is filled with a unique sense of achievement.
Deep-fried rice cake
The final step is to let the rice cake "come back to life" in the hot oil. Heat the cooking oil, and when the oil temperature rises, gently add the wrapped oil cake and fry it until golden brown. At that moment, listening to the sizzle of frying, the eyes are more and more focused on its surface, waiting for the tempting crispiness.
Note: The devil is in the details
Don't underestimate every step, every detail in the process of making oil kueh may affect the final taste.
- Choose high-quality ingredients: Glutinous rice flour, sugar, fillings, etc., are the cornerstones that determine the finished product.
- Make sure the filling is tightly wrapped when wrapping: avoid leakage during frying, which will affect the taste and aesthetics.
- Use small pieces of dough to test the oil temperature: Make sure the oil temperature is right to ensure that the outside is crispy and tender on the inside.
- Be careful about the temperature when eating: The temperature of the freshly cooked rice cake is very high, and it may burn when you bite into it, so remember to be patient.
Summary: Chaoshan feelings on the tip of the tongue
As a part of Chaoshan cuisine, you kueh is not only a simple snack, but also a bond that carries the emotions of countless people. Its unique taste, coupled with a wide selection of fillings, allows everyone to find their own preference. In the busy life, it is really a great luck in life to stop occasionally and return to this simplicity and beauty. No matter where you are, when you taste that soft and glutinous oil cake, you can feel the warmth and affection from Chaoshan.
In this way, what I am sharing with you here is the bits and pieces about oil kueh, I hope you can also find your own taste in this delicacy, and feel the love and practice of Chaoshan people for life.