Brown Sugar Rice Cake

Name: Brown Sugar Rice Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1100g Glutinous rice flour; 400g Sticky rice; 500g brown sugar; About 1160g (according to the water absorption of rice noodles) Shimizu; Some sesame; Some Red dates; Some raisin

by Gourmet Cat 56

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Nian gao is a traditional delicacy of the Chinese nation. Eating nian gao during the New Year symbolizes the sweetness and prosperity of the new year. Near the Spring Festival, supermarkets and vegetable markets were filled with all kinds of rice cakes, and many families also made rice cakes with auspicious colors. Brown sugar is a kind of brown sugar, but brown sugar has not undergone high-refining, decolorization and other procedures, so it is darker in color. Compared with brown sugar, its production process is more complicated, the cooking time is longer, the heat is more sufficient, the nutritional value is higher, and it is more beneficial. For good health, the price is also more expensive. The biggest feature of brown sugar rice cake is sweet and soft, smooth surface, yellow and soft. Although it does not have a gorgeous and beautiful appearance, anyone who has tasted it will never forget the soft and sweet taste. It is very flexible, very soft and waxy after one bite. delicious.

Ingredients

1100g Glutinous Rice Flour
400g Sticky Rice
500g Brown Sugar
About 1160g (according to the water absorption of rice noodles) Shimizu
Some Sesame
Some Red Dates
Some Raisin

Brown Sugar Rice Cake

1. Mix all the ingredients in the main ingredient uniformly into a particle-free, flexible batter (grab the batter and lift it up, the batter hangs down very smoothly, indicating that the kneading is in place and the dough has a certain degree of flexibility)

2. Brush oil on the inside of the steaming dish to prevent sticking (you can also spread zongzi leaves, oil paper, etc.), pour in the batter, and decorate the surface with sesame, red dates, and raisins (you can also put nothing)

3. Put it in a steamer, bring the water to a boil over high heat, and steam on a medium heat for about 90 minutes until cooked (the specific time required will be adjusted according to the size and thickness of the rice cake). Insert a toothpick into the center without the rice paste. If you are worried about the lack of water during the steaming process, you can open the lid to heat the water. The rice cake is not a steamed bun and will not shrink, but the heat will be lost when the lid is opened and the steaming time will be prolonged.

4. After cooling completely, demould and cut into pieces. The hot glutinous rice cake is very sticky and difficult to cut into pieces.

5. The most common way to eat nian gao: cut into pieces and eat directly, or fried until golden on both sides, crispy on the outside and waxy on the inside, super fragrant, super glutinous and super delicious. It's fragrant and chewy when eaten cold, sweet and glutinous when eaten hot

Tips:
1. If you like soft rice cakes, you can reduce the amount of sticky rice, and if you like harder ones, you can increase the amount of sticky rice.
2. When frying the nian gao, you can dip the nian gao lumps coated with sweet potato starch into the egg liquid and then fry.
3. Put the rice cake mold into the electric pressure cooker to steam, and press the "Tendon" button.
4. The amount of sugar is increased or decreased according to each person's preference.