Chiffon Rice Cake

Name: Chiffon Rice Cake
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: (Powder) 85g Japonica rice; 30g White sugar 1; 30g White sugar 2; 40g milk; 40g oil; 5 egg

by Meimeijia's Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

The first dish I saw this rice cake, I liked it very much. There are so many rice noodles in supermarkets, and low-flour must be bought online. With this substitute, I will never forget that there is no low-flour at home. And worry about it.

Ingredients

(Powder) 85g Japonica Rice
30g White Sugar 1
30g White Sugar 2
40g Milk
40g Oil
5 Egg

Chiffon Rice Cake

1. Separate the egg whites and egg yolks, add sugar to the egg whites and beat until hard foaming

2. Add sugar to the egg yolk and beat until the volume is enlarged

3. Add oil and milk, mix well, and sun into low powder

4. Mix well

5. Stir the egg yolk paste and egg white paste three times evenly, pour it into the abrasive tool, shake out bubbles, put it in the preheated oven, and bake at 150 degrees