Brown Sugar Rice Cake (square)
1.
Put the brown sugar cubes and water into the pot and cook until the sugar melts. After the sugar water cools a little bit, pour in glutinous rice flour and sticky rice flour, and mix it evenly into a thicker batter with no particles, with flexibility (grab the batter and lift it up. , The batter hangs down very smoothly).
2.
Pour the batter into a mold covered with zongzi leaves (or brush with oil), and sprinkle some sesame seeds on the surface.
3.
Put it in a steamer, bring the water to a boil over high heat, and steam on medium heat for about 50 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 of the rice cake and it will be cooked without bringing out the rice cake. If you are worried that the amount of water is not enough 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 when the lid is opened, the heat will be lost and the steaming time will be prolonged.
4.
After being completely cooled, demould and cut into pieces. The hot rice cake is very sticky and difficult to cut. You can put some oil on the knife edge to make the cut rice cake neat and beautiful.
Tips:
1. The amount of sugar is increased or decreased according to their preferences.
2. If the amount of water is large, the finished product will be softer, and if the amount of rice flour is small, the finished product will be harder.
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