Tianjin Erduoyan Fried Cake (Ear-hole Glutinous Rice Cake)
A traditional Tianjin snack with a crispy golden crust and sweet soft red bean filling, named for its ear-like shape.
Ingredients
9 items- Glutinous rice flour 150 g
- All-purpose flour 30 g
- Dry yeast 3 g
- Granulated sugar 20 g
- Warm water about 120 ml
- Red beans 80 g
- Granulated sugar 30 g
- Vegetable oil as needed
- A little dry flour some
Nutrition
Steps （8 steps）
Mix glutinous rice flour and all-purpose flour with sugar and yeast. Gradually add warm water and knead into a smooth dough. Cover with plastic wrap and let rise for 30 minutes until slightly puffed.
Cook the soaked red beans in water until very soft (about 40 minutes). Drain, mash with sugar, and stir-fry over low heat until the paste firms up and can be shaped.
Dust a work surface with dry flour. Roll the dough into a log and divide into 8 equal pieces (about 25 g each). Roll each into a ball.
Flatten a piece into a thick round wrapper. Place 20 g of bean paste in the center. Seal tightly using your fingers, then flatten into a disc about 5 cm in diameter.
Place the patties on a floured tray, cover with a damp cloth, and let rise for 15 minutes until the surface becomes smooth and slightly enlarged.
Pour enough oil into a wok. Heat over medium-high to 160°C (when tiny bubbles rise from a chopstick), then reduce to low heat.
Gently slide the patties into the oil. Fry over low heat without touching at first. Once they float, turn occasionally. Cook until both sides are golden and crispy, about 6 minutes total.
Remove with a slotted spoon, drain on paper towels, and serve hot for the best crispness.
Tips
Make sure to seal the filling tightly to prevent bursting during frying. Keep the oil at a medium-low temperature to avoid burnt outside and raw inside. Best eaten fresh out of the wok.
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