Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, pastry wrapped rice cake. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Pastry Wrapped Rice Cake is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Pastry Wrapped Rice Cake is something which I have loved my entire life.
Wrap the rice cake with pie crust or puff pastry. Lightly press down on the overlapping pie crust to prevent it from opening up. Then, place them in the fryer basket. Pastry Wrapped Rice Cake Air Fry with Me Los Angeles, California.
To begin with this particular recipe, we have to prepare a few ingredients. You can have pastry wrapped rice cake using 3 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Pastry Wrapped Rice Cake:
- Take Chinese rice cake (nian-gao)
- Get Pie crust or puff pastry
- Get Egg wash
Sichuan leaf-wrapped sticky rice cake, known as Ye'er Ba/叶儿粑 in Chinese, is a classic street food originating from rural areas of Sichuan province, China. They are steamed parcels consisting of gooey sticky rice dough and tasty savoury or sweet filling. Fold the pastry over and seal the edges. Mochi (Japanese: 餅, もち) is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch.
Instructions to make Pastry Wrapped Rice Cake:
- Line the fryer basket with a lightly greased aluminum foil.
- Cut rice cake into 1/2 inch thick pieces. Wrap the rice cake with pie crust or puff pastry and place them in the fryer basket.
- Brush the top side with egg wash. Air fry at 350F (175C) for 4 minutes.
- Flip the rice cake over and brush with egg wash. Air fry again at 350F (175C) for another 4-5 minutes until the surface is golden brown.
Fold the pastry over and seal the edges. Mochi (Japanese: 餅, もち) is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The rice is pounded into paste and molded into the desired shape. In Japan it is traditionally made in a ceremony called mochitsuki. While also eaten year-round, mochi is a traditional food for the Japanese New Year.
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