Dried Fruit Rice Cake

Name: Dried Fruit Rice Cake
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 350g Homemade rice wine; 300g Cooked rice; 250g Sticky rice; 50g milk powder; Some Dried mango; Some Dried cranberries; Some Sugar

by Wanshanhong

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Seeing a lot of people on the Internet make rice cakes, I can't help but start making them. For a richer taste, add dried mango fruit and dried cranberry, which tastes better. For the sake of beauty, I, like the Internet celebrities, steamed it directly with a mold, and it looks good. And this rice cake is a traditional rice cake method, adding rice, and the fermentation method is also a traditional method, no yeast powder is used, and the homemade rice wine is fermented, and the rice flavor is stronger. It seems that the traditional method It's really good.

Ingredients

Dried Fruit Rice Cake

1. Prepare rice and homemade rice wine. It is best to use homemade rice wine, which has activity. Many bottled rice wines on the market are inactivated. Although they have the taste of rice wine, they cannot be fermented without activity.

2. Put the rice wine and rice into the wall breaker together

3. Whipped

4. Add milk powder and stir until melted

5. Add sticky rice flour and appropriate amount of sugar. I don’t like too sweet ones and there is little sugar. You can adjust the amount according to your taste.

6. Stir it into a thick and delicate paste, and leave it to ferment

7. Fermented to about 2 times the size, the inside becomes a honeycomb shape

8. The fermented paste is stirred and exhausted

9. Dried cranberries, dried mango, diced

10. Spread the dried fruit to the bottom of the mold

11. Pour 8 servings of rice wine

12. Prove for another 20 minutes or so

13. Steam in a water basket for about 18 minutes

14. Steamed rice cake

15. Remove the mold and let it cool. Very soft and delicious rice cakes

Tips:
It is best to use homemade rice wine, which has activity. Many bottled rice wines on the market are inactivated. Although they have the taste of rice wine, they cannot be fermented without activity.