Nianba (rice Cake)
1.
Pour 2 bowls of sticky rice noodles into the basin.
2.
A bowl of glutinous rice flour.
3.
Full and even.
4.
Slowly add boiling water...
5.
Stir with a rice scoop while adding boiling water. Be careful not to add the water too quickly, as long as it can form a dough.
6.
Hand rub...be careful...
7.
The flour in the basin is crumpled up.
8.
Transfer positions. I sprinkled some glutinous rice flour on the stove first. Knead it... here you don't need to have three light like kneading noodles, it feels well kneaded, and it's fine. Rice noodles are inherently sticky.
9.
Cut into two pieces and knead into two long strips.
10.
Cut the appropriate size into equal parts.
11.
Knead into a ball. Same size...
12.
Sprinkle some rice noodles on the workbench and rub the rice noodles like mahjong. Coat it with rice noodles.
13.
Press the rice noodles with your hands...
14.
Compressed like this...
15.
Continue to press, the pie shape is basically the same as the palm of your hand. Don't press too thin, I think too thin will affect the taste.
16.
Soak the steaming cloth, wring it half dry, and put it in the steamer...
17.
Boil the water, put on the steamer...
18.
Cover the pot and steam on high heat for 30 minutes. During this time, if the water is not enough, I will add some more. I lift a pot handle to make one side of the pot high and the other low, and then slowly add water to the lower corner, so that the cake will not be soaked. The bubble is not bad. But it’s best to add enough water in the early stage...
19.
After 30 minutes, the chopsticks are inserted, and there is no attachment on the chopsticks, it is cooked. Cover the pot for another ten minutes.
20.
Wet a large steaming cloth and wrung out, and spread it on the stovetop. Take out the steamer and pour Nianba directly on the steaming cloth.
21.
Sprinkle some water to open the steamed cloth. At the beginning, turn over once every ten minutes to prevent sticking to the cloth.
22.
You can also sprinkle with brown sugar or white sugar while it is hot. This is the taste of childhood😂
23.
Come to my hometown recently, the twelfth lunar month making Nianba photos. I miss it so much...
24.
Here are a few pictures of making New Year cakes in the twelfth lunar month in my hometown. I miss it so much...
25.
Here are a few pictures of making New Year cakes in the twelfth lunar month in my hometown. I miss it so much...
26.
The red nianba is made with sorghum flour and glutinous rice flour. I liked this when I was young. I don't grow sorghum in my own family, so I can only taste other people's.
27.
Here are a few pictures of making New Year cakes in the twelfth lunar month in my hometown. I miss it so much...
28.
Here are a few pictures of making New Year cakes in the twelfth lunar month in my hometown. I miss it so much...
29.
There are so many of them, usually they will be left to dry for two or three days, and the surface will be a little cracked in the next year. Soak it in water in a big tank. Change the water when the water becomes turbid. It is not easy to stay when the weather is warm, and the water will stink.
Tips:
1. The ratio of glutinous rice flour and sticky rice flour can be adjusted at will. If you like to eat chewy, put more sticky rice noodles. If you like to eat softer ones, put more glutinous rice flour. Too much glutinous rice flour will make your teeth sticky.
2. Next time you eat it, you can put it in a pot and boil it soft, and put it in a bowl with sugar.
3. It can be cooked and eaten with vegetables.
4. It can be cut into two finger widths, fried for golden brown, and stuffed with sugar and water. It's also delicious. Re-issue related steps later~
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