【Fried Rice Patties】
by MaomaoMom
Fried rice patties are among the most popular breakfast foods in southern China. I used to buy them from street vendors when I was little. I made these rice patties for breakfast this morning. My hubby commented that they tasted just like the ones in his childhood memory.
Prepare time: 30 minutes
Cook time: 35+15 minutes
Level: Medium
Serves: 12 servings
Ingredients:
1) 200 ml glutinous rice, 200 ml regular rice, 500 ml water;
Sweet pattie:
2) ¼ cup sugar (53g);
Salty pattie:
3) 1/3 tsp salt, 1tbsp finely minced green onion, 1/2 tsp freshly minced ginger;
Others:
4) 3 cups corn oil or vegetable oil;
Directions:
1: Rinse rice with water and drain (Picture 1). Boil 500 ml water in a medium-sized saucepan. Add all the rice (Picture 2), stir then cover the lid. Cook at low heat for 35 minutes.
2: Divide cooked rice into two equal portions and place in two medium-sized bowl. Add sugar to one bowl (Picture 3) and all ingredients of Ingredient 3) to the other (Picture 4). Pound the rice with one end of a rolling pin (Picture 5), until it sticks together but not all the rice is crushed.
4: Carefully remove chilled rice from the container and cut into 6 equal rectangular portions (Picture 8). In a medium sauce pot, add 3 cups ofoil. When oil is hot, fry a 4 rice patties at a time on medium-high heat until surface turns golden brown. Drain on paper towels before serving.
Sweet rice patties:
这个一定要试试，好想吃。大米200ml是什么概念啊？
一杯=240毫升。200毫升就是略少于一杯
好怀念的味道，一定要试一下
就是油炸的东西不要多吃哈。
毛毛妈，你好！今天 试做了糍粑
我怎么炸不上色呢，甜的咸的都不上
最后起锅时一夹就烂掉，不像毛毛妈做的那么漂亮。
成功了，可能是之前我太没耐性了，呵呵
这次换用铲子，就不烂了，谢谢介绍这么好吃的东西
两个宝贝吃了好多。。。
太好啦。
嗯， 炸糍粑和大肉包子， 是小时候最幸福的早餐了。 现在要是回南京也会去找这几样点心， 可是很少能找到好吃的了，以前的早点铺子都没了。 还是毛毛妈给力， 我们千山万水之外，自力更生也能吃到南京的地道小吃。
美好的回忆，比吃着它美味。
毛毛妈：请问你有没有做过上海的油墩子和湖南的葱油粑粑？好想学做这两样东西。如果你有它们的菜谱，能不能也放到网上？谢谢你！
你可以试试这个糍粑。油墩子我以后上。
http://maomaomom.com/zh/%E3%80%90%E5%92%B8%E7%B3%8D%E7%B2%91%E3%80%91%E3%80%90%E7%94%9C%E7%B3%8D%E7%B2%91%E3%80%91/
有时间一定去试试。这个糍粑的饭用电饭煲煮效果也一样吧？谢谢
可以用电饭锅煮饭。
毛毛妈，这个就是年糕吗？
用油煎行不？
不是年糕，糍粑。
哈哈，明白了，刚才又看了下，您有专门的年糕方子。
这个糍粑用油煎行吗？还是一定要炸？
最近吃油炸的东西吃的有点多。。。
毛毛妈，今晚试了下炸糍粑，炸的时候全散开了，而且粘很多在锅底，好郁闷啊：（为什么会这样？
我用的是不锈钢的小锅，是应该用不粘锅吗？谢谢！！
米饭要先压紧，最好冰箱里冷藏几小时，再切块，油热再下锅炸。
谢谢毛毛妈回复。
我压了，也放冰箱冷藏了4个小时，不知道是哪里出了问题。我的米饭是蒸熟的，饭有点湿，是跟米饭的水分有关系吗？
后来的几片我不敢炸了，改成油煎 了，也出了些水，然后糍粑扁了很多，变得很薄。
估计你饭太软，油要热了才能放。
你好，我今天做了也全散了，根本不成块，是不是放米的原因，可以全部用糯米吗？
可能。
毛毛妈：
你好！
请问这个糍粑放冰箱冷藏四个小时，是放冷冻层还是保鲜层？
保鲜层。
方子看起来真赞！迫不及待想试试。
请教毛毛妈，像做完糍粑、油条之类的炸物之后，这些油还可以重复利用吗？还是就全部倒掉了？谢谢！
我一般用2-3次后就不要了。
This gave me a very hard time to fry. Oil splattered all over the place including on me. I still have burns on my arms because of it. Is it normal for the rice to cause the oil to splatter? And what is the best way to prevent this? For the ones I managed to pull out of the oil they were delicious but I couldn’t finish doing the rest because of how painful it was getting. Any tips?
So sorry to hear this. You can wear mittens and slid rice cake in gently.
It splattered as it cooked not as I was putting them in the oil. Mittens didn’t help as I got splattered on my neck and arms.
Maybe your rice is too wet. Please be very careful when you are frying food, make sure no excess water. You can also use a big lid in front of the pot to protect yourself.
That’s a good idea about the pot lid. How do you dry out the rice though? I followed your instructions exactly.
leave on the counter for 1-2 hours.
套了个一次性食品手套，压压挺好！成功，赞:)