Milk Rice Cake

Name: Milk Rice Cake
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 50g Sticky rice; 60g milk; 5g Self-raising flour; 10g Caster sugar; 5g Corn oil; 1/2 tsp Baking powder

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

White sugar rice cakes, fermented ones, have been to no avail. The remaining little rice noodles are steamed out according to the operation of muffin batter. There is not much rice noodles, so add the last little spontaneous noodles to make up the number. Muffin's recipe to reduce oil. Because rice cakes are usually not added with eggs. There is no way to know if there is oil, but oil can moisturize the taste, and it doesn’t hurt.
The fluffy effect of baking powder is very good, and the steamed rice cake has a big mouth open, which looks very gratifying. However, it is fluffy enough, but the taste is a bit dry. More oil will improve, but the heat will also increase. Without the yeast fermentation process, it lacks the slightly sour taste of rice cakes that usually comes from fermentation. . . .

Ingredients

Milk Rice Cake

1. Ingredients: 50 grams of sticky rice flour, 5 grams of self-rising powder, 60 grams of milk, 10 grams of caster sugar, 5 grams of corn oil, 1/2 teaspoon of baking powder

2. Pour milk, oil, and sugar into a bowl and stir until the sugar dissolves. Mix the sticky rice noodles, self-raising powder and baking powder, sift into a bowl, and mix well

3. Pour into the mold, 2/3 full, put it in a boiling water pot, steam for 10-15 minutes on high heat, fully cooked out of the pot, cool and demould

Tips:
Self-raising powder is not necessary. The steaming time for all sticky rice noodles should be adjusted according to the size and number of rice cakes.
Easier demoulding with silicone mold