| 摘要 |
PURPOSE: A method of making puffed glutinous rice cake attached with nutmeats by mixing glutinous rice with ethyl alcohol, frying glutinous rice cake in oil and then attaching nutmeats on the surface of the fried glutinous rice cake is provided. The product(hangwa) has a good chewable texture by its expansion and improved taste and nutrition by optionally selecting nutmeats such as peanuts, almonds, pine-nuts or the like. CONSTITUTION: Glutinous rice is soaked in water for 2 to 3hr and ground after drying. Thereafter, the ground glutinous rice is steamed, agitated with ethyl alcohol of 95% or more, flattened to a thickness of 0.4 to 0.8cm and then dried after cutting. The dried glutinous rice cake is fried in oil for 2 to 4min at 160 to 200deg.C and coated with a coating corn syrup mixture containing corn syrup and sugar in a ratio of 2:8. Nutmeats with a size of 0.2 to 0.7cm are sprayed with sugar and water while drying and then attached onto the surface of the glutinous rice cake. |
