Fried dough sticks and glutinous rice cakes

Prepare the flour.

Add all the other ingredients to the main ingredients.

Mix until the dough forms clumps.

Stir evenly, cover with plastic wrap, and let rest for 30 minutes.

Rub the dough with your hands (rub oil on your hands).

Fold the dough, cover it with plastic wrap and let it rest for 20 minutes, then knead the dough, folding and resting are repeated as above, and repeat this process three times.

Wrap it with plastic wrap and put it in the refrigerator to chill overnight.

The next morning, take out the dough and let it come to room temperature for 30 minutes, then shape the dough directly (do not knead).

Directly press the dough with your hands into a rectangular strip about 0.5 cm thick.

Cut the dough into 3 cm wide pieces.

There is a water line in between.

Stack them in pairs, press a line in the middle, and the raw dough for the fried dough sticks is ready. Cover with plastic wrap and let it rest for another 20 minutes.

Heat oil in a pan. When small bubbles appear around chopsticks placed in the oil, take the raw dough for the fried dough sticks, gently stretch it a bit longer, and put it into the oil. Keep turning the raw dough sticks continuously to prevent uneven heating.

Fry until the youtiao puffs up and turns golden on both sides, then the youtiao is ready.

Prepare a mochi.

Put it in the microwave and watch for 2 minutes.

Sugar, black sesame, and peanuts.

Grind into powder.

Take a fried dough stick.

Place the mochi on it.

Add black sesame peanut powder.

Fold it in half and start eating.