[homemade Red Bean Rice Cake]: The Taste of The Year is Full Every Year

[homemade Red Bean Rice Cake]: The Taste of The Year is Full Every Year

1. Prepare glutinous rice flour, sticky rice flour and honey red beans;

2. Put 110g of sticky rice flour, 100g of glutinous rice flour, 150g of honey red beans and salt into the conditioning cup of the food processor, add 190g of water, and then beat into a paste. In the middle, you can use a stirring rod to help stir, and the number of beats can be adjusted according to the degree of fineness you like. I use a wall breaker, look, this vortex is very beautiful~~;

3. Pour the whipped mixture into a basin;

4. Add the remaining 100g glutinous rice flour;

5. First, use a spatula to mix well until there is basically no dry powder, and then knead it with hands to form a dough;

6. In this state, just grab a handful of dough and knead it into a dough that is not easy to break;

7. Put a thin layer of oil on the bottom of the pan;

8. Spread the dough flat in the dish, try to use a dish with a larger bottom diameter, spread the dough a little bit, and avoid stacking it too high;

9. Put it in the steamer and keep steaming for 40-50 minutes after the high heat is steamed. When time is up, you can try it with chopsticks. If the chopsticks are inserted into the dough and there is no attachment after being pulled out, then it is steamed;

10. Spread a layer of oil on the chopping board and put some on your hands, take out the dough, put it on the chopping board, and start kneading the dough;

11. You can also knock with a rolling pin;

12. When the dough is basically warm and not hot, flatten the dough and divide it into several pieces. I divided it into 3 pieces. Spread the remaining pellets of honey red beans on the surface of the dough after wiping off the surface moisture. The honey red beans can be spread out in batches instead of being used up all at once. Then superimpose the dough pieces together, squeeze them with the palm of your hand, and then cut them from the middle;

13. Stack them together and squeeze them again with the palm of your hand;

14. Divide into several small pieces again, continue to spread red beans, and then superimpose and squash to divide, repeat this process 3~4 times;

15. . Finally, round the rice cake dough into a cylindrical shape and wrap it with plastic wrap;

16. After putting it in the refrigerator until hard, cut it into cubes, steam or fry it. I personally prefer to eat it fried.

Tips:

1. There is no additional sugar added to the formula. Sweet-loving students can adjust it by themselves. The ratio of glutinous rice flour to sticky rice flour can also be adjusted according to your preference. The more glutinous rice flour, the softer and stickier the rice cake. Conversely, the more sticky rice noodles, the harder the rice cakes will be. The taste of this ratio is very soft and waxy;

2. The dough can form a dough. If it is too thin, you can add more glutinous rice flour, and adjust it according to the situation;

3. The nian gao dough must be steamed in one go. If the steamer is short of water in the middle, add hot water;

4. The bottom of the steamed rice cake should be greased to prevent sticking. A thin layer is enough, no more. When kneading the noodles after steaming them later, apply a thin layer of oil on the countertop as well. During the operation, if you feel sticky, put some oil on your hands. In addition, a scraper can be used to assist the operation. If you want rice cakes to taste good, you must knead more;

5. The granular honey red beans can also be exchanged for dried fruits, and they are all delicious. Remember that the moisture outside must be wiped dry;

6. After the nian gao freezes hard, keep it sealed and take it as you eat.