Cranberry Rice Cake

Name: Cranberry Rice Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 220g Sticky rice; 155g Shimizu; 25g Caster sugar; 30g Dried cranberries; 2g yeast

by Q pig baby

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Sticky rice noodles, also known as rice noodles, are made from rice and are mainly used to make traditional Chinese snacks, such as rice noodles and carrot cakes, which are famous in Guangdong. Its powder is delicate and smooth, white and full of rice fragrance. The pastries made with it are bright and white in color, the skin is not easy to crack, and the appearance is high. The palate is flexible and elastic, and the aroma of rice is overflowing, which is aftertaste. Sticky rice noodles are one of the commonly used noodles in Cantonese, and they are their favorite noodles. I have a familiar taste with it. Immediately share a cranberry rice cake made with sticky rice noodles. It is sweet and sour and is suitable for all ages. "

Ingredients

Cranberry Rice Cake

1. Ingredients: 220 grams of sticky rice noodles, 155 grams of water, 25 grams of caster sugar, 30 grams of dried cranberries, and 2 grams of yeast.

2. Mix the water, sugar, and yeast evenly.

3. Add Xinliang rice noodles and mix well.

4. Add 20 grams of dried cranberries and stir a little.

5. Brush an 8-inch deep pizza pan with corn oil.

6. Pour the batter into the mold, shake and smooth, and sprinkle the remaining 10 grams of dried cranberries on the surface.

7. Leave it in a warm place to wake up to 1 times its size.

8. In a hot pot on cold water, steam on medium heat for about 30 minutes.

Tips:
Chinese dim sum is what we Cantonese are best at.
If you are tired of eating cakes, come and try this rice cake made with rice flour. It is a different food experience and it is very Q bomb.