Fried Rice Cake

Fried Rice Cake

　　Fried rice cake is one of the wheat-based foods loved by Beijingers and is also commonly eaten for breakfast. There are several types of fried rice cakes, including butter fried rice cake, millet flour fried rice cake, glutinous rice flour fried rice cake, and scalded dough fried rice cake. Among Beijing snacks, butter fried rice cake is a nutritious option. It originated from the dietary habits of the Mongolian people during the Yuan Dynasty. After the Mongols established the Yuan Dynasty, they brought certain dairy-based foods to the Central Plains, which were gradually integrated into the diet of Beijingers.

Preparation Method: Using flour as the main ingredient, start by boiling water. Once boiling, reduce the heat to low, pour in the flour, and stir quickly until the dough turns from white to grayish-white and is no longer sticky to the touch. Remove it and let it cool slightly to make scalded dough. Dissolve sugar and vanilla powder in water, beat the egg in a bowl, and pour it into the scalded dough in several batches. Finally, add butter, sugar water, and vanilla powder water, and knead everything evenly. Heat oil in a pan—avoid using sesame oil. Heat over high heat until smoking, then reduce to low heat. Divide the well-kneaded dough into small balls, press each ball into a round flat cake with your hand, and fry them one by one in the oil. When the cakes puff up like balls and turn golden brown, remove them and roll them in sugar. The finished butter fried rice cake is round, crispy on the outside and tender on the inside, with a rich aroma, high nutrition, and easy digestion. Preparation methods for millet flour fried rice cake and glutinous rice flour fried rice cake: Use water-milled rice flour as the ingredient. The dough should be mixed with water, allowed to ferment, and not made too hard, with a bit of alkali added appropriately. When making, take about 50–60 grams of dough, press a dent in the middle with your finger, wrap in red bean paste, seal the opening, and fry it in warm oil until golden brown. This type of fried rice cake is crispy on the outside, tender on the inside, sweet and delicious. There is also a type of scalded dough fried rice cake. First, boil water and pour it into the flour, stirring evenly. After scalding the dough, remove it from the pan, divide it into large chunks, spread it out to cool, then mix with fermented dough and an appropriate amount of alkaline dough. Knead evenly, divide into small portions, flatten them, and wrap in a filling made of brown sugar, osmanthus, and mixed dry flour. Fry in warm oil. This type of fried rice cake is crispy on the outside, soft on the inside, and easy to digest.