Cantonese-style Traditional Rice Cakes

Name: Cantonese-style Traditional Rice Cakes
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 200g Glutinous rice flour; 70g noodles; 180g Flake sugar; 250ml water; 80g Coconut milk; 10g Vegetable oil

by inness cat

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

Guangdong has to eat pastries during the New Year. The rice cakes we eat are different from many places. I searched it again and found that most of the rice cakes are water-milled rice cakes in Jiangsu and Zhejiang, eaten with sugar or fried. The nian gao we eat is steamed. Generally, supermarkets, restaurants, and hotels start selling nian gao a month or two before the new year. Most of them are packed in tin paper pots. We usually use "bottom" as the quantifier for nian gao. The same is true for carrot cake and taro cake. One bottom of rice cake, one bottom of radish cake, one bottom of taro cake. You can feel the strong flavor of the year before eating it.

The coconut milk rice cake is sweet and sweet, soft and waxy. It can be eaten directly after it is steamed. You can also freeze it in the refrigerator and slice it for fragrant.

Ingredients

Cantonese-style Traditional Rice Cakes

1. Material photo~

* A lot of people ask me what Chengmian is. Chengmian is also called Chengfen, which is actually the starch of wheat, which is the remainder of flour after the protein has been removed. The protein in the flour is washed out to be the gluten we usually eat. After the gluten is washed out, the rest of the cold skin is wheat starch. The shrimp dumpling wrappers we often eat are also made with noodles.

Cantonese-style Traditional Rice Cakes recipe

2. 250ml of water is added to 180g of borneol sugar and heated to dissolve.

3. Add 80ml coconut milk and 10g oil and mix well

4. Mix the noodles and glutinous rice flour in a large bowl. Gradually add the sugar and water. Stir as you add them, until it becomes a paste.

5. Be sure to mix the batter evenly without lumps, just mix it for a while. The pursuit of perfection can also be screened.

6. Take a container and brush it with a layer of oil. Pour the paste into it and steam it in water for about 60 minutes.

7. After it's steamed, it can be eaten as it is, and it's soft and sweet.

8. Put it in the refrigerator for a few hours before you can slice it and fry it. If it is hot and hard to cut, the knife will not stick after the ice is over.

9. It's more fragrant when fried, the outside is burnt and the inside is tender, the outside is crispy, and the inside is soft, I can eat 7 or 8 yuan at a time~~

Tips:
The time for steaming rice cakes depends on the size of the plate. The nian gao is mainly glutinous rice, which is stickier. If it is not cooked, it will be stickier. If you are afraid of not having a good grasp of the time, steam it longer.