Black Rice Cake

Name: Black Rice Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g Black rice noodles; 20g Rice noodles (sticky rice noodles); 20g Glutinous rice flour; 2 (about 65g per egg with shell) egg; 40g White sugar; 90g milk; 10g Odorless vegetable oil; A few drops Lemon juice; Some Osmanthus

by Wooden Pavilion 96

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I have always liked black rice cakes. Every time I pass by the small shop that sells black rice cakes downstairs, I will definitely buy a piece to relieve my greed~
In fact, I have always wanted to try it myself. The ingredients are hygienic. I took advantage of the recent vacancy. I couldn’t bear to be moved. Hehe, I tried several times and finally made my own satisfactory black rice cake. The taste is sweet and glutinous. , The taste is really great, share the recipe with everyone, and hope that everyone can provide valuable comments and continue to improve~
If you want to make a delicious and beautiful black rice steamed cake, you can try this recipe of mine, you will definitely not be disappointed www.xiachufang.com/recipe/104253772/

Question summary:
1. Can black rice flour, rice flour and glutinous rice flour be ground by myself? The powders I use are all ready-made ground powders purchased from Taobao. If you want to grind it yourself, of course, you can, but you must grind more delicately so that it won’t affect the taste.
2. How long will the black rice cake be steamed? I have only steamed a six-inch black rice cake, and I have never tried eight-inch black rice cake! But some cooks have tried Ba-inch steaming for 45 minutes or 1 hour, you can try it yourself, I can’t answer you!
3. Why is the amount of liquid in the recipe added to the flour to form a dough? This may have something to do with the thickness of the black rice noodles. The finer black rice noodles are more absorbent, and the thicker black rice noodles are less absorbent. You can adjust the thickness and liquid volume of your own black rice noodles accordingly.
4. Can the mold use non-stick molds? Should the mold be oiled? The answer is no! ! ! This black rice cake is actually the method of chiffon cake. No matter whether it is steamed or baked, non-stick molds should not be used for chiffon cakes. It is even worse if you use non-stick molds for steaming!

Ingredients

80g Black Rice Noodles
20g Rice Noodles (sticky Rice Noodles)
20g Glutinous Rice Flour
2 (about 65g per egg with shell) Egg
40g White Sugar
90g Milk
10g Odorless Vegetable Oil
A few drops Lemon Juice
Some Osmanthus

Black Rice Cake

1. Separate the egg yolk and egg whites, and put the egg whites in a clean basin without oil and water.

2. Add vegetable oil and milk to the egg yolk and beat evenly. Mix the black rice flour, rice flour and glutinous rice flour through a sieve and pour into the egg yolk liquid. Stir well. At this time, you can prepare to add enough water to the steamer for heating and boiling.

3. Add a few drops of lemon juice to the egg whites, beat with an electric whisk until thick foam, add sugar in three times, and beat into a dry foaming meringue.

4. Take 1/3 of the meringue and the egg yolk paste and stir evenly, then pour all into the remaining meringue, and mix carefully.

5. Pour into a 6-inch chiffon mold, shake out bubbles and flatten the surface, sprinkle some sweet-scented osmanthus, wrap with plastic wrap, wrap with plastic wrap, wrap with plastic wrap to prevent water vapor from dripping on the surface of the cake during steaming and affect the cake’s length high.

6. Put the cake mold on a steamer drawer that has boiled water. Steam for about 35 minutes on medium heat. After steaming, let it simmer for 5 minutes and then open the lid. Take out the mold and shake it upside down and let it dry for a while, then it can be easily demolded. , Cut into pieces and enjoyed.

Tips:
1. If there is no rice noodles, you can use the same amount of black rice noodles instead.
2. If you prefer something more glutinous, you can add 10 grams of glutinous rice flour, and the rice flour will lose 10 grams. In short, the total amount of flour remains the same.
3. The formula is six inches. If you want to make eight inches, all the ingredients will be doubled and the steaming time will be extended.
4. Choose large eggs as much as possible, too small will affect the height of the black rice cake, if it is too small, put 3 eggs.
5. The amount of liquid in the recipe should be appropriately increased or decreased according to the black rice noodles you purchased, and mixed with the egg yolk until it is smooth and delicate.