Black Rice Pudding

Name: Black Rice Pudding
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Black rice noodles; 200g Flour; 200g water; 3g yeast

by Xuefenger

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Black rice is a kind of food that I like. It has a strong fragrance and is very attractive. Not only do you like making porridge, but I do it in a pot, and the whole family likes to eat it. Black rice is rich in nutrients, rich in B vitamins, vitamin E, calcium, phosphorus, potassium, magnesium, iron, zinc and other nutrients. The outer layer of black rice contains anthocyanin pigments, which have a strong anti-aging effect. effect. This anthocyanin is also rich in flavonoid active substances, which are 5 times as much as white rice, which has great benefits in preventing arteriosclerosis. Often black rice can nourish yin and invigorate the spleen, warm the liver and invigorate the spleen and stomach, replenish qi and activate blood, nourish the liver and improve eyesight. "

Ingredients

200g Black Rice Noodles
200g Flour
200g Water
3g Yeast

Black Rice Pudding

1. Black rice is ground into black rice noodles with a wall-breaking machine. If there is no wall-breaking machine, you can use purchased black rice noodles.

2. Add a small amount of flour to the black rice flour, dilute the yeast powder with water, and mix it into a softer dough, and let it stand to ferment.

3. Wash the kitchen mold and dry it.

4. Put the dough directly into the mold for secondary fermentation.

5. Put water in the pot, put the mold in, wait for a while, turn on high heat and steam for 20 minutes.

6. The mold is almost full. Open the lid and take it out after it's ripe, and let it dry for a while.

7. Just flip it off the mold and cut it into pieces for consumption. Xuechu’s mold has an anti-sticking function and will not stick to the box. If not, if you use a basin, you should grease the wall of the basin to prevent sticking.

8. Eat it while it is hot, and keep it sealed and refrigerated if you can't finish it at a time.

9. Finished product.

Tips:
1. The ratio of black rice flour and flour I use is 1:1, and this amount can also be blended according to your own preference.
2. This black rice pudding does not need to be shaped. It is directly pressed into the mold and steamed. It is simple and delicious.
3. The steaming time can be determined according to the thickness of the steamed rice cake, which ranges from about 20-30 minutes.