Brown Sugar Flower Rice Cake

Name: Brown Sugar Flower Rice Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Sticky rice; 60g Low-gluten flour; 70g brown sugar; 190g water; 4g Aluminum-free baking powder; 2g Edible baking soda; 30g Peanuts and Sesame Chopped

by Gourmet temptation to greedy cats

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Brown sugar has the effects of replenishing qi and blood, invigorating the spleen, warming the stomach, relieving pain, invigorating blood and resolving stasis. It is unrefined raw sugar and retains more vitamins and minerals. It has an excellent healing and nourishing effect. The steamed cake made with rice flour has a soft and waxy taste, and exudes a mellow sugar aroma and a light rice fragrance. "

Ingredients

Brown Sugar Flower Rice Cake

1. Stir the sticky rice flour, low-gluten flour, ground peanuts, sesame seeds, aluminum-free baking powder and edible baking soda, and set aside.

2. The brown sugar is melted in the water, the brown sugar water is poured into the mixed powder, and the egg is stirred until the batter is smooth and there are no flour particles. Let it stand for 10 minutes, and the batter is thicker.

3. Put the batter into a small bowl (or paper cup), 9 minutes full.

4. Boil a pot on the water, keep it on high heat and steam for about 20 minutes, and simmer for 5 minutes before removing the lid.

5. Take it out and let it cool before serving.

6. Sweet and soft.

Tips:
1. Sugar cannot be reduced too much, otherwise it will affect flowering.
2. Be sure to boil the water on a high fire. The water in the steamer should be enough, and the batter should be steamed immediately after putting it into a small bowl (or paper cup).
3. Choose a bowl (cup) with a wider mouth, and fill it with more than 9 points full. Smaller or lesser ones will affect flowering.