Cooking Steps

1. 

   Step1:Soak the northeast rice overnight. Wash it several times. Drain it (I left it for about an hour).

2. 

   Step2:Into the dry mill. Beat. For the first time, it will not be completely broken. Never mind. Pour it out and sift it. Concentrate the remaining coarse particles. Put them back to the dry mill. Continue to stir. I've called three times in all. You'll find it easier to operate one time than another.

3. 

   Step3:Scoop out the filtered fine powder with a small spoon and sprinkle it into the bottomless cake mould which has been oiled in advance. In the steamer, pour the water, spread the gauze, set the cake mold, and then carry out this step. If you use a small silica gel cake mold, you don't need to spread gauze, and the silica gel mold doesn't need to be oiled.

4. 

   Step4:After spreading the flour, gently smooth the surface with a small spoon. Put a piece of brown sugar in the middle. Cover the steaming pan cover. Turn off the fire 15 minutes later. Use a rolling pin to push out the rice cake. Continue steaming for about 1520 minutes. The judgment standard is to knead the rice cake with claws. There is no hard grain. If you use silica gel mold, steam directly until it is cooked. In the process of steaming, the volume of rice cake will be slightly reduced. There is also a container made of Sn mousse ring. It is convenient to pull it up in the middle of the process. Remember to apply salad oil to the mould.