Ningbo Water Mill Rice Cake

Ningbo Water Mill Rice Cake

1. The rice is washed thoroughly and soaked in clean water for 48 hours.

2. Put it into the food processor in batches, and add the water without the rice grains.

3. Beat it into rice milk, and beat it for a while, the rice milk will be more delicate.

4. Pour the beaten rice milk into a container, and the rice milk must be beaten like milk.

5. After finishing everything, take a larger steamer cloth, pour in the rice milk, and tie the steamer cloth tightly so that the moisture will run off. The rice noodles left in the cloth are the rice noodles.

6. At this time, the rice noodles are agglomerated, crush them with your hands, steam them in a pot, and poke them with a rolling pin while they are hot (the rice milk is dipped in your hands, which is not convenient for taking pictures).

7. Organize the shape and let it cool naturally.

8. The slices can be stored in the refrigerator. It is best to keep them in water and eat them within a week.

Tips:

Ningbo rice cakes only use late japonica rice, which is round-grained. Long-grained rice is not used. Only add water and no other additives. It is best to keep in water, change the water every 2/3 days, and eat it within a week. Store directly in the refrigerator, which is easy to crack.