How to make sugar-coated glutinous rice cakes crispy

Sugar-coated baba is a common delicacy. It tastes very delicious and is relatively simple to make. Sugar-coated baba is especially popular in Changsha. However, the preparation of those sugar-coated baba that taste crispy is quite particular, so many people don’t know the specific method. So how do you make sugar-coated baba crispy?

Sugar-coated Baba is a traditional local delicacy in Changsha, Hunan Province. It is cheap to make, with the main raw materials being glutinous rice flour and sugar, but its manufacturing technique is sophisticated and has a special manufacturing process. Although it cannot be served in high-class restaurants, and cannot be compared with delicacies from land and sea, shark fins and bear paws, it is precisely because of its cheapness that it can be found in ordinary people's homes, is loved by the people, and has become a snack that the people never get tired of eating.

In Changsha, no matter how handsome or ugly a person is, what their social status is, and no matter whether they are male or female, old or young, anyone who loves life and knows how to enjoy eating will have the wonderful experience of eating sugar-coated rice cakes, and will have a special feeling for those sugar-coated rice cakes that cost only 30 cents each. Eating three sugar-coated cakes in the morning can keep you full and energetic for the whole day. Eating three sugar-coated cakes in the afternoon can refresh you, fill your stomach and make you energetic. The taste and effects of sugar-coated cakes are amazing in the eyes of Changsha people.

Method: 1. Heat the oil in a pan, knead the glutinous rice flour into a cake shape and put it in the pan. Add more oil. Because you have to knead the dough and fry and turn the cake over, you're very busy and the fire can be a little lower, otherwise it will be difficult to control.

2. Turn over and fry the rice cakes. Be careful not to fry it too much, otherwise it will burst easily.

3. When both sides of the baba are light golden brown, pour the prepared sugar syrup into it. The sugar water and oil quickly blend and bubble.

During this process, the mixture needs to be stirred repeatedly to ensure that each cake is evenly coated with sugar juice. The baba gradually becomes soft, colored, and shiny. When it is almost done, remove it from the heat and serve it on a plate.

Adding too much brown sugar will make the color too dark, so be sure to add an appropriate amount of white sugar when making the syrup to adjust the color and sweetness. Adding honey or maltose can make the syrup more viscous and glossy, and taste better.