1. Mix the black rice flour, flour and glutinous rice flour evenly
2. Pour the milk and stir evenly (add baking powder before adding the whipped meringue)
3. Separate the egg white and egg yolk. The egg yolk is not used. Add a few drops of lemon juice to the egg white, then put it in the freezer compartment of the refrigerator and freeze for about 5 minutes before the next step is to beat the egg white.
4. Apply the homemade mold release paste to the container used to steam black rice noodles, so that after the black rice cake is steamed, it can be easily peeled off, and the finished product will not be pitted
5. Whip the egg whites until dry foaming, and add the powdered sugar in batches. Add 1/3 of the meringue to the milk batter of step 1, mix gently, then add 1/3 of the meringue, mix gently, and then pour the mixed cake batter into the remaining meringue.
6. Pour the mixed cake batter into a container coated with mold release paste
7. Steam in a pot on cold water for 25 minutes.
Tips:The milk flavor made by this recipe is relatively strong, you can use water instead of milk if you don't like it. The egg whites must be stiffly foamed and beaten for a while.
