Pure natural rice cake, never forget the delicious taste of childhood, fragrant aftertaste

 

 Today's rice candy is added with cooked sesame seeds and crushed peanuts, and the rice candy is made with a faint fragrance......

Rice candy

Ingredients: 100 grams of rice flowers, 90 grams of honey, 90 grams of sugar

Ingredients: 15 grams of butter, 50 grams of water, 20 grams of cooked sesame seeds, 30 grams of cooked peanuts.

Cooking steps:

Start by preparing 100 grams of rice flowers. If the rice is not crispy enough for a few days and is a little weak, put it in a pan and bake it over the lowest heat for a few minutes, and stir a few times halfway to remove the moisture and restore the crunchy texture.

20 grams of cooked sesame seeds, black and white, 30 grams of cooked peanuts.

Smear the area around the mold with oil, and the rice candy after cooling is easy to demold, or directly spread oil paper on the mold, and prepare in advance to avoid being in a hurry.

Put 15 grams of butter in a non-stick frying pan, add 90 grams of maltose, 90 grams of sugar, 50 grams of water, and heat over medium-low heat until the sugar is completely dissolved.

If butter is not available, an equal amount of corn oil can be used instead. If maltose is not available, an equal amount of honey can be used instead.

Bring to a simmer over low heat, about 5-6 minutes for the syrup to thicken, and wait for the water to evaporate completely.

Add cooked sesame seeds and chopped peanuts first.

Add the rice flowers. Stir-fry quickly and evenly, then turn off the heat.

Quickly pour into the mold and press to cool flat.

After cooling, the rice candy is cut into small pieces and eaten, and those that cannot be eaten at one time should be sealed and stored in a fresh-keeping bag to avoid moisture affecting the taste.