I have glutinous rice noodles at home, how to make adult cakes

I'm going to ask my grandfather about this, and I don't know how to do it yet.

Hello, for you. Prepare the materials, add an appropriate amount of water to the basin, start stirring, stir into fine particles, put wet gauze on the steamer, pour in the mixed glutinous rice noodles, steam for 30 minutes on medium heat, steam for 30 minutes, pour into the bread machine and stir, stir for 20 minutes, can be pulled into a film by hand, pour some salad oil on the glutinous rice noodles to prevent sticking, knead into a ball, roll it out, cut it into 4 pieces with a knife, form a rectangle, put it in the refrigerator for 1 day, cut it into small pieces, and you can fry it and eat. Tip 1:

Add an appropriate amount of water to the glutinous rice noodles, and do not pour it in at once. 2: Stirring in a bread maker will make the rice cake stronger.

You can also use your hands to knead the tendons. 3: Pour some salad oil to prevent sticking, if you have silicone mats and glutinous rice noodles at home, it will be better.

4: It is best to put the finished rice cake in the refrigerator for 1 or 2 days, so that the fried rice cake will be better. 5：

When you fry, don't blanch it with water, just fry it directly, (I blanched it with water after the first time, and it was all ruined).

The home-cooked recipe for glutinous rice noodle rice cake is as follows:

Ingredients: 1 pound of glutinous rice, 1 pound of rice, 550ml of cold water.

1. Prepare a pound of glutinous rice and a pound of rice, pour them into the wall breaker, and beat them into rice noodles.

2. Pour the beaten rice noodles into a large bowl, then add 550ml of cold water, stir while adding water, stir the rice noodles into a loose state, and rub the larger pieces by hand.

3. The wetness is to be able to form a ball with your hands, and spread it out when you touch it gently, so that it is just right.

4. Spread a wet cage cloth with wrung out water on the steaming drawer, then put the rice noodles on it, spread it evenly, and continue steaming for 20 minutes after the water boils.

5. After the rice noodles are steamed, take them out while they are hot, smear a layer of cooking oil on the board to prevent sticking, knead the rice noodles into a smooth and delicate, soft and hard dough while they are hot, and scrape them from the bottom with a scraper.

6. Knead the glutinous rice dough into long strips, also cut into evenly sized agents, and then knead the small agents into long strips, so that the original rice cake is ready.

The method of glutinous rice noodle rice cake and noodles is as follows:

1. Mix glutinous rice flour with warm water, knead into a dough and let it rise in a warm place for about 4 hours. Hot or cold water is not acceptable.

2. Pour the glutinous rice noodles into the basin, pour in warm water and noodles, stir with chopsticks first, pour water when the glutinous rice noodles are finely crushed, and mix the noodles into glutinous rice balls with your hands.

3. After the dough is good, take out the dough and divide it into small balls, the size can be grasped with one hand, and divide it while doing it.

4. Dip your hands in cool boiled water to take the dough, knead the dough round, then use your index finger and middle finger to pinch in the middle of the dough, pinch out a hole in a circle, knead it into a cone, and pinch it into a uniform thickness all around, but not too thin, it won't stand.