Tongren Snow Jujube

Tongren Snow Jujube

　　Main ingredients: 1 kg glutinous rice, 300 g soybeans

　　Auxiliary ingredients: 500 g powdered sugar, 250 g maltose

　　Production process: Wash the glutinous rice thoroughly, soak for 15–20 hours, drain the water, grind into fine rice flour, then stir with 60°C hot water, knead repeatedly by hand to form a dough, steam in a basket over medium heat for 1–2 hours, then steam over high heat until cooked and cool; soak the soybeans, remove the skins, grind into slurry, filter out the soy milk, mix with the cooled cooked dough and knead evenly, cut into 30×30×1 cm blocks, then slice into 4×2×1 cm pieces and dry; place the dried pieces into a pot and fry in warm oil until soft, then deep-fry in hot oil until puffed, crisp, and golden, remove from the pot, coat with maltose, and roll in powdered sugar to finish.

　　Flavor: Sweet and fragrant

　　Characteristics: Snow-white color, fluffy and crispy texture