Osmanthus Wine Stuffed Rice Cake
1.
The rice is washed twice and soaked in purified water for two hours.
2.
As shown in the picture, prepare fermented rice and yam powder.
3.
The 250g of soaked rice is filtered to remove most of the water, poured into the wall-breaking machine, and then 150g of fermented rice is added, and 10g of white sugar is started to beat the wall-breaking machine to a paste.
4.
Pour into a bowl, add 2g baking powder, 25g iron stick yam powder, and stir evenly.
5.
Spread a little olive oil on the bottom and the periphery of the dish, and pour in the stirred and flowable rice paste.
6.
Sprinkle a layer of dried osmanthus evenly on the surface, put it in a steamer, cover the pot and ferment for two hours. In summer, the temperature is high, two hours is enough.
7.
This is a good state of fermentation.
8.
Add water to the steamer, put the rice paste, turn on high heat, steam for 30 minutes after boiling, and simmer for about 3 minutes after turning off the heat to prevent collapse.
9.
After cooling, cut into pieces. The soft and sweet sweet-scented osmanthus wine stuffed rice cake is very delicious.
10.
Nice and delicious rice cakes! The health of your family is the most important.
Tips:
1: In summer, the temperature is high, and white sugar and fermented rice are helpful for fermentation, which can appropriately reduce the amount of yeast. 2: The length of the fermentation time depends on the fermentation state of the rice cereal. Sugar can be added or not, as personal preference. 3: The depth of the steaming pan can be shallower, and the finished product tastes not sticky. 4: The rice cereal can be adjusted to the flowable state, do it a few times to master.
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