Ginger Brown Sugar Rice Cake
1.
Add sugar and ginger slices, boil them into sugar water, cook until the sugar slices melt, turn off the heat and wait to cool. The ratio of brown sugar to granulated sugar is 3: 1, the sweetness can be increased according to your preference
2.
Separate the ginger with a sand cloth, pour the brown sugar water a little bit into the powder and mix while adding it. Add slowly, not too thin and difficult to shape. Mix the powder and sugar water into a ball, then take one Small portions come out.
3.
Take out a small portion of cornstarch, squeeze it, put it in water and cook
4.
Boil a small portion of the cooked flour, tear apart a few pieces and mix in the large flour and knead together to form the raw and cooked flour
5.
The raw and cooked flour should be kneaded evenly into a dough. It is not easy to knead at first, so be patient and mix and knead.
6.
Spread tin foil or greased paper in the pan and apply some oil on the inside. Because it is very sticky after it is done, put it in the kneading dough and flatten it.
7.
Pour water into the pressure cooker and place an iron rack. Put the raw cakes on the rack and steam for 35 minutes. It is faster to do it in a pressure cooker. If you use an ordinary steamer, the steaming time is about one hour.
8.
After steaming, put it in the refrigerator and set it on a flat-cooling layer. Take it out of the tray overnight and then tear off the paper.
9.
Slice the finished cake, stick a little egg liquid, and fry under low fire, the taste will be refreshing, and it will not be greasy.
Tips:
The cake pan can be a cake pan or a stainless steel flour sieve. No matter what kind of pan, it should be covered with tin foil or grease paper.
