Guangxi Fairy Lake Rice Cake
1.
Wash the glutinous rice, control the moisture, and stir-fry for later use
2.
Let the fried glutinous rice cool down and beat it into powder
3.
Cut the brown sugar cubes with a knife, cut the brown sugar and put it in the refrigerator to make it regain faster, then stir it into a paste for later use
4.
Add the brown sugar paste to the glutinous rice flour little by little and stir evenly. If there are more particles, use a beer bottle to grind them evenly; try to mix the brown sugar and glutinous rice flour evenly. Then add the lotus seed paste, mix well, and rub with your hands.
5.
Press the glutinous rice flour that has been stirred into the mold, compact it with a kitchen knife, and then scrape the excess flour along the surface of the cake mold with a knife to make the bottom of the cake flat
6.
Remove the mold and steam it in the upper pot. When removing the mold, tap the back of the knife lightly around the mold to better release the mold. Once the steamer is full, put it on the pot and steam it (after the water is boiled)
7.
The finished picture is softer than when I was a kid. Can also be made with white sugar, but white sugar boiled syrup is not easy to control.
