Crystal Rice Cake
1.
Wash the glutinous rice and soak it in cold water for more than 3 hours, soak it to the point where the rice can be gently crushed by hand
2.
Take out the soaked rice and use a rolling pin to break into pieces
3.
Put the rolled glutinous rice on the wet gauze, spread it out and steam it, boil on high heat and steam on medium heat for 30 minutes
4.
Turn off the heat and open the lid, take out the steamed glutinous rice with gauze, and put sugar on it while it is hot
5.
Dip the hand with cold boiled water from time to time through gauze (you can also put it directly on the chopping board with cold boiled water) repeatedly fold the glutinous rice to melt the white sugar into the glutinous rice, making the glutinous rice firm and smooth
6.
Tighten the glutinous rice with gauze and knead it into a long strip. When it is completely cooled, it will be a crystal rice cake. The taste is very Q, slightly sweet, and the original glutinous rice fragrance.
7.
When eating, you can dip a knife into cold boiled water and cut into small sections to eat directly or pour honey, syrup, sweet-scented osmanthus sugar, rose sugar, etc., or divide into several pieces and roll them into slices, with bean paste or preserved fruit, diced fruit, etc. in between; Wrap the rice cake strips with plastic wrap for storage in cold storage. You can also cut the rice cake strips into small pieces and wrap them with plastic wrap, especially suitable for take-out.
