Northern Steamed Rice Cake

Name: Northern Steamed Rice Cake
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1000g Glutinous rice flour; 600g Millet noodles; 1000g Candied dates; Some warm water

by The alluring rabbit

4.6 (1)

Favorite

1

Difficulty

Normal

Time

1h

Serving

3

It's the Chinese New Year, and it is the first time to finish steaming rice cake independently.

Ingredients

Northern Steamed Rice Cake

1. Pour glutinous rice flour and millet flour into a pot. You can use only glutinous rice flour. I added millet flour to look good.

2. Pour the candied dates and mix well

3. Add warm water and stir while adding. Until it becomes bean curd residue. Don’t knead the dough like making noodles. It’s too thin and doesn’t shape. Also can not use too hot water, sticky hands will not form.

4. Take a dough, knead it smoothly, and knead it into a socket

5. Smooth head-shaped

6. Spread cage cloth in the steamer, and use cabbage leaves instead. Add enough water to the pot.

7. Lay neatly, open the fire, and steam for half an hour after the water is boiled.

8. Take a look through the glass, you can get out of the pot.

9. Sprinkle cold water to prevent hot hands from getting on your hands and getting out of the pot.

Tips:
Use warm water for kneading. Just mix it into a slag shape. Otherwise it will be too thin. Eat it while it's hot, cold sliced and fried, it's especially delicious.