Preparation of Orange Glutinous Rice Cake

Ingredients

250g glutinous rice flour

2 oranges

Xylitol 30g

Appropriate amount of bread crumbs

A little water

Moderate amount of oil

Preparation of Orange Glutinous Rice Cake (Xylitol)

1. Prepare materials. Glutinous rice flour, orange, xylitol, bread bran.

2. Peel the orange and put it into a cooking machine to make the resulting orange juice.

3. Pour orange juice and xylitol into glutinous rice flour and stir.

4. Place it on a panel or dough pad and knead it into a dough. Due to the different sizes of oranges, if the dough is too hard, add a small amount of water, and if it is too thin and soft, add a small amount of glutinous rice flour. The dough that is kneaded should be just right into a ball, and it is advisable to place it on the dough mat without peeling off the dough.

5. Divide a large dough into small balls of about 50 grams.

6. Press into a round cake with a diameter of 7-8 centimeters, and wrap it with bread crumbs on both sides.

7. Wrap all the pancakes in breadcrumbs.

8. Put oil in the pot and turn on the heat. Don't use too much oil, just make sure the dough is not too swollen.

9. Heat the oil to 60-70 degrees (to test the oil, put the chopsticks into the pot and quickly thicken the bubbles on the chopstick tip), set it to low heat, and place the pancakes underneath. Depending on the size of the pot, do not add too much at once to ensure that the pancakes are not stacked.

10. Fry the pancake until the top surface is colored. Flip it over and fry until both sides are golden and visibly swollen. Control the oil and remove from the pan. Put a few more pancakes in the pan and fry them all.

11. Finished product, plate and serve on the table.

Tips

1. Oil test: Use chopsticks to probe into the oil pot, quickly and densely soak to make the cake below.

2. When cooking pancakes, reduce the heat to a low level. If the oil temperature is too high, the dough is prone to being burnt, especially when wrapped in bread crumbs or sesame seeds.

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