Homemade Brown Sugar Rice Cake
1.
500g of water is added to 350g of sugar.
2.
Simmer until the sugar melts, set aside to cool.
3.
Pour 430g glutinous rice flour and 70g sticky rice flour in a basin.
4.
Slowly add the cold brown sugar water to the powder, pour it in and mix well, slowly knead it into a non-grainy batter.
5.
To prevent the appearance of small particles, sieve the batter twice.
6.
The stirred batter is smooth and has no particles.
7.
Then pour the batter into a 7-inch round mold covered with greased paper.
8.
Put an appropriate amount of water in the pot, put the mold into the steamer after boiling, and steam for about 120 minutes on medium and low heat.
9.
The time is adjusted according to the size of the rice cake. Use a toothpick to insert it in the center, and it will be cooked without taking out the batter.
10.
Finished picture.
Tips:
1. If there is no sticky rice flour, you can put all glutinous rice flour.
2. Brown sugar or white sugar can be used if there is no sugar.
3. If you don't want to spread greased paper, apply a layer of oil to the mold and put it on the stick. You can use any mold, as you like.
4. The steaming time depends on the size of the mold you use. If you want to know whether the rice cake is cooked or not, insert a toothpick into the rice cake and take it out. If the toothpick is not stained with powder, it means the rice cake is cooked.
5. It can be eaten directly, wrapped in eggs and fried.
6. If you don't like too sweet, you can slightly reduce the sugar.
7. If there is water on the surface of the steamed rice cake, blot it dry with kitchen paper.
