Brown sugar baba (also called Da Da baba), a Sichuan and Chongqing specialty snack


Brown sugar baba (also called Da Da baba), a Sichuan and Chongqing specialty snack
Brown sugar baba (also called Da Da baba), a Sichuan and Chongqing specialty snack

In the past, brown sugar baba was a delicacy exclusively for the fifteenth day of the first lunar month. Old brown sugar, with its rich caramel aroma and mellow sugarcane aroma, is boiled into juice to wrap the soft and glutinous glutinous rice balls. Take a bite, the outer skin is slightly tough, the inner is lingering, the sweetness of brown sugar mixed with the unique caramel aroma spreads in the mouth, with the fragrance of white sesame, sweet but not greasy. The fragrance of white sesame mixed with the sweet fragrance of brown sugar and glutinous rice is so fragrant that it can attract people's souls~ Eating it during the Reunion Festival, the family sits together, warm and sweet, carrying deliciousness, but also hiding the festival love and the warmth of home.

Ingredients

Steps

  1. Boil brown sugar water: Add 40-50 grams of old brown sugar to 150 ml of water, and cook slowly over low heat until the brown sugar is completely dissolved.
    Boil brown sugar water: Add 40-50 grams of old brown sugar to 150 ml of water, and cook slowly over low heat until the brown sugar is completely dissolved. Boil brown sugar water: Add 40-50 grams of old brown sugar to 150 ml of water, and cook slowly over low heat until the brown sugar is completely dissolved.
  2. prepare 150g glutinous rice flour, pour in 120g water (the ratio of flour to water is about 10:8), and knead until the dough is smooth and not sticky.
    prepare 150g glutinous rice flour, pour in 120g water (the ratio of flour to water is about 10:8), and knead until the dough is smooth and not sticky. prepare 150g glutinous rice flour, pour in 120g water (the ratio of flour to water is about 10:8), and knead until the dough is smooth and not sticky. prepare 150g glutinous rice flour, pour in 120g water (the ratio of flour to water is about 10:8), and knead until the dough is smooth and not sticky.
  3. Fry the pancakes: Take a non-stick pan, spray some oil on it (on low heat), roll each dough into a ball of about 30g, flatten it gently, put the small pancakes into the pan, and keep a certain distance between them to prevent them from sticking together. Fry slowly on low heat until one side is golden brown, then turn it over and fry the other side, frying both sides until they are golden and slightly burnt. The flour and water are 270g in total, so it can make 9 pancakes of uniform size, and they can be heated evenly when cooking.
    Fry the pancakes: Take a non-stick pan, spray some oil on it (on low heat), roll each dough into a ball of about 30g, flatten it gently, put the small pancakes into the pan, and keep a certain distance between them to prevent them from sticking together. Fry slowly on low heat until one side is golden brown, then turn it over and fry the other side, frying both sides until they are golden and slightly burnt. The flour and water are 270g in total, so it can make 9 pancakes of uniform size, and they can be heated evenly when cooking. Fry the pancakes: Take a non-stick pan, spray some oil on it (on low heat), roll each dough into a ball of about 30g, flatten it gently, put the small pancakes into the pan, and keep a certain distance between them to prevent them from sticking together. Fry slowly on low heat until one side is golden brown, then turn it over and fry the other side, frying both sides until they are golden and slightly burnt. The flour and water are 270g in total, so it can make 9 pancakes of uniform size, and they can be heated evenly when cooking. Fry the pancakes: Take a non-stick pan, spray some oil on it (on low heat), roll each dough into a ball of about 30g, flatten it gently, put the small pancakes into the pan, and keep a certain distance between them to prevent them from sticking together. Fry slowly on low heat until one side is golden brown, then turn it over and fry the other side, frying both sides until they are golden and slightly burnt. The flour and water are 270g in total, so it can make 9 pancakes of uniform size, and they can be heated evenly when cooking.
  4. Pour the brown sugar water into the pot and cook it on medium-low heat. Cover the lid and cook for two minutes. Then open the lid and turn the dough over. Cook for another two minutes to allow both sides to fully absorb the brown sugar water. Finally, cook on high heat to cook the sauce. Make the sugar water thicker and wrap the dough tightly. Serve on a plate and sprinkle with white sesame seeds while it is still hot. The fragrance of white sesame seeds, brown sugar and glutinous rice are so fragrant that they can attract people away.
    Pour the brown sugar water into the pot and cook it on medium-low heat. Cover the lid and cook for two minutes. Then open the lid and turn the dough over. Cook for another two minutes to allow both sides to fully absorb the brown sugar water. Finally, cook on high heat to cook the sauce. Make the sugar water thicker and wrap the dough tightly. Serve on a plate and sprinkle with white sesame seeds while it is still hot. The fragrance of white sesame seeds, brown sugar and glutinous rice are so fragrant that they can attract people away. Pour the brown sugar water into the pot and cook it on medium-low heat. Cover the lid and cook for two minutes. Then open the lid and turn the dough over. Cook for another two minutes to allow both sides to fully absorb the brown sugar water. Finally, cook on high heat to cook the sauce. Make the sugar water thicker and wrap the dough tightly. Serve on a plate and sprinkle with white sesame seeds while it is still hot. The fragrance of white sesame seeds, brown sugar and glutinous rice are so fragrant that they can attract people away. Pour the brown sugar water into the pot and cook it on medium-low heat. Cover the lid and cook for two minutes. Then open the lid and turn the dough over. Cook for another two minutes to allow both sides to fully absorb the brown sugar water. Finally, cook on high heat to cook the sauce. Make the sugar water thicker and wrap the dough tightly. Serve on a plate and sprinkle with white sesame seeds while it is still hot. The fragrance of white sesame seeds, brown sugar and glutinous rice are so fragrant that they can attract people away. Pour the brown sugar water into the pot and cook it on medium-low heat. Cover the lid and cook for two minutes. Then open the lid and turn the dough over. Cook for another two minutes to allow both sides to fully absorb the brown sugar water. Finally, cook on high heat to cook the sauce. Make the sugar water thicker and wrap the dough tightly. Serve on a plate and sprinkle with white sesame seeds while it is still hot. The fragrance of white sesame seeds, brown sugar and glutinous rice are so fragrant that they can attract people away.
Languages
Brauner Zucker Baba (auch Da Da Baba genannt), ein Spezialsnack aus Sichuan und Chongqing - Deutsch (German) version
Brown sugar baba (also called Da Da baba), a Sichuan and Chongqing specialty snack - English version
Baba de azúcar morena (también llamado Da Da baba), un refrigerio especial de Sichuan y Chongqing - Española (Spanish) version
Baba au sucre roux (également appelé Da Da baba), une spécialité du Sichuan et de Chongqing - Français (French) version
Baba gula merah (juga disebut Da Da baba), camilan khas Sichuan dan Chongqing - Bahasa Indonesia (Indonesian) version
Babà di zucchero di canna (chiamato anche Da Da baba), uno spuntino tipico del Sichuan e di Chongqing - Italiana (Italian) version
黒糖ババ（大大ババとも呼ばれる）、四川省と重慶の名物スナック - 日本語 (Japanese) version
흑설탕 바바(다다바바라고도 함), 쓰촨과 충칭의 특산 간식 - 한국인 (Korean) version
น้ำตาลทรายแดงบาบา (เรียกอีกอย่างว่า ต้า ต้า บาบา) ของว่างพิเศษของเสฉวนและฉงชิ่ง - แบบไทย (Thai) version
川渝特色小點心紅糖粑粑（也叫Da Da粑） - 香港繁體中文 (Traditional Chinese - Hong Kong) version