1. Rice and glutinous rice into the pot
2. After cleaning, put in enough water to soak
3. The rice has absorbed enough water, and there is some excess water at the bottom, don’t pour it out
4. Put the soaked rice and the remaining soaking water into the cooking cup of the wall breaker
5. Choose the right stall and time to beat the rice grains into fine rice milk
6. Check it, the rice milk is really delicate, and the consistency is also very good, the rice milk can flow down smoothly when scooped
7. Pour the rice milk into a small basin, add 3 grams of yeast, 25 grams of sugar, stir evenly with chopsticks, cover with plastic wrap, and ferment in a warm place
8. After a few hours, the volume of the rice milk becomes larger, the inside is full of bubbles, and the fermentation is complete
9. Put in another 25 grams of sugar and stir evenly with a spoon
10. To make a small cake mold, smear a layer of vegetable oil on the inner wall to prevent sticking
11. Scoop the rice milk into the mold, 80% full
12. Bring the water in the steamer to a boil, put the rice milk into the pot, and steam for 15 minutes on high heat
13. After turning off the heat, continue to simmer for another two minutes, then pick it out and demould
14. Homemade rice cakes, the rice milk is very delicate, fully fermented, and the taste is sweet and springy, with the sweet taste of fermented rice
15. The honeycomb shape is very obvious, so it is very soft at the same time as the bullet mouth.
Tips:The speed of rice fermentation is not as fast as that of white flour fermentation. It is best to make rice milk the day before and leave it overnight, and it will happen the next day. When the rice milk is fermented, not only is the volume enlarged, the interior is full of bubbles, and there is a sour taste of rice wine; sugar can promote the activity of yeast, but too much sugar will inhibit the yeast, so put it in the basic fermentation. 25 grams of sugar is enough. If you like to eat sweet rice cakes, you can add sugar in the later stage.
