Pan-fried Yellow Glutinous Rice Cake

Pan-fried Yellow Glutinous Rice Cake

　　Ingredients: 500g yellow glutinous rice cake.

　　Seasoning: Appropriate amount of salad oil.

　　Cooking method: Pan-fry. Cut the yellow glutinous rice cake into 1cm-thick slices, pan-fry in a flat pan until both sides are crispy, then plate and serve. Yellow glutinous rice cake, also known as Huang Ba, is made from equal parts premium rice and glutinous rice, 10% soybeans, and an appropriate amount of brown sugar. That is, the rice is ground into rice flour, the glutinous rice is steamed into rice, and the soybeans are ground into soy milk. The three ingredients are mixed thoroughly with brown sugar, formed into a dough, shaped into rectangular cakes, wrapped in bamboo shoot husks and tied with string, then steamed over a steamer for over 8 hours and kept warm overnight over low heat before being removed from the steamer.

　　Flavor profile: Golden-red in color, soft and sticky in texture, moist, sweet, and fragrant.

　　Technical tips: The ratio of rice, glutinous rice, and soybeans must be appropriate, and the steaming time must be sufficient.