Braised Rice Cakes
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
Mi Baba is also rice steamed bun, and rice baba is actually the water-branded version of rice cake. It’s a bit like boiled small fish in the northern pastry, except that this pastry is made of rice, and it does not boil small fish. Instead, boil a pot of water in a sharp-bottomed pot, and then ferment the finished thick. The rice paste is slapped on the wall of the pot, covered with a lid, and steamed with a branding tape. The rice paste will flow out of the bottom of the pot and become thin and thick.
I came across a Miba recipe, which looked similar to what I saw in the ordinary day, so I simply transplanted it to make a water-baked Miba recipe. However, if you are too lazy to boil water in a sharp-bottomed pot, if the rice paste does not stick to the wall of the pot, why not have to drink rice paste porridge? The pan is very easy to use. Put the rice milk directly on the bottom of the pan, pour a little water and cover and simmer. The same is true.
The result seems to be pretty good, except for the local firepower is too strong, some of the background color is too dark. The taste is not bad too, it is the kind of rice cake that is slightly sweet and sour. . . . "
I came across a Miba recipe, which looked similar to what I saw in the ordinary day, so I simply transplanted it to make a water-baked Miba recipe. However, if you are too lazy to boil water in a sharp-bottomed pot, if the rice paste does not stick to the wall of the pot, why not have to drink rice paste porridge? The pan is very easy to use. Put the rice milk directly on the bottom of the pan, pour a little water and cover and simmer. The same is true.
The result seems to be pretty good, except for the local firepower is too strong, some of the background color is too dark. The taste is not bad too, it is the kind of rice cake that is slightly sweet and sour. . . . "
