Chinese Food
Rice cake
(174898 views)
Cooking ingredients
Cooking Steps
Step1:250g rice soaked overnigh
Step2:Add 125g clear water after drainin
Step3:Three times of beatin
Step4:Rice paste with small sla
Step5:Take half of the rice paste and heat it slightl
Step6:Pour the raw rice paste i
Step7:Mix wel
Step8:Add 100g sifted flou
Step9:Mix gentl
Step10:Add some cold water and mix wel
Step11:Add 50g sugar and 2G yeast and mix in tur
Step12:Pour it into the oiled mold. Sprinkle black sesame seeds. Place medlar in the middl
Step13:In a hot pot. Cover and let stand for 40 minutes
Step14:High heat. Low steam for 15 minute
Step15:Turn off the heat and simmer for 2 minutes. Ready to eat out of the po
Cooking tips:This rice cake. I made it four times. For the first time, I added Chengfen. It tastes very soft and waxy, but not fluffy. The second time, 100g flour was added. The rice cake tastes like steamed bread. The third time, no flour was added, but the fermentation failed because the water temperature was too high. Although I have failed many times, I have accumulated a lot of experience and ideas. I can finally make a soft and sweet rice cake. The rice is made into snow white rice paste. With black sesame and crimson cranberry, the body is full and rich. It's really a white and rich beauty. There are skills in making delicious dishes.
