Red Bean Rice Cake

Name: Red Bean Rice Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 60g Glutinous rice flour; 120g Sticky rice; 125g warm water; 30g Goat milk powder; Some red beans

by Meimeijia's Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

If the Spring Festival is the busiest day of the year, then as a prelude to the Spring Festival, the various preparations before the New Year are even more tempting for children.
Meimei is a typical foodie and loves to lively. The favorite Chinese New Year delicacies are glutinous rice cakes. It is usually a collaboration of a few families. The men are responsible for the hard work, and the women and children are responsible for the craftsmanship. In the process of making all kinds of Chinese New Year delicacies, Dabba is the only one that is especially suitable for children to participate in. On weekdays, parents are busy with various housework and farming. It is rare to participate with children together, so it is very popular with children.

Nowadays, whether it’s glutinous rice cakes, rice cakes, pig blood balls, moldy tofu, etc., you can buy them anytime you want to eat at the vegetable market, but the production process that the family participated in still makes me miss. So every year for the New Year, taking children to make rice cakes has become a regular program in my family. The sense of New Year's ritual can not be lost. Maybe when the children grow up, they will remember their childhood, this is a strong flavor of the New Year.
The biggest advantage of cooking your own food is that you can adjust the ingredients according to your own preferences. Meimei’s stomach is not very good. The traditional rice cakes are too sticky, so I don’t dare to eat them. The rice cakes made by myself are added with a lot of red beans and sticky rice flour. With goat milk powder, it’s better to digest than the rice cakes you bought, and it’s also very good. The red bean powder is waxy and has a light milk taste. You won’t feel greasy if you eat a few more pieces. It can be used as a staple food or can be made. The small snacks are fragrant and waxy. Women especially like it. The method is very simple, so you might as well try it.

Ingredients

Red Bean Rice Cake

1. The ingredients are ready, goat milk powder and milk powder are fine, but goat milk powder is better digested than milk powder.

2. Wash the red beans and soak them in clean water overnight.

3. Put the soaked red beans into the rice cooker.

4. Add twice as much water and use the cooking button to boil.

5. To make this rice cake today, I not only used glutinous rice flour, but I also added some sticky rice flour. The texture is glutinous and non-sticky, which is better for digestion than pure glutinous rice. The ratio of sticky rice flour to glutinous rice flour is 2:1, and the moisture content is 70% of the total flour.

6. After the red beans are boiled with water, pour out the water.

7. Pour the red beans back into the pot, add water again, and continue to use the cooking button, a cooking process.

8. After the red beans are cooked, filter out the excess water.

9. Stir in the sugar and salt while it is hot, cover the pot and simmer for a few hours (or overnight) to let the sweetness into the red beans, the red bean paste is cooked, this kind of red bean paste is also delicious for making red bean paste.

10. Pour water into the pot, pour goat milk powder, stir evenly and heat (without boiling), add brown sugar to melt completely and let cool.

11. Add glutinous rice flour and sticky rice flour to the cold syrup and stir to form a thick powder slurry. (All rice cakes made of glutinous rice flour have a softer texture. If you like a bit tougher texture, you can add a portion of sticky rice flour. Decide the ratio of the two flours according to your preference).

12. Add the honey red beans to the cornstarch slurry and stir gently, not too hard to avoid crushing the red beans.

13. Place the mold on baking paper, scoop the evenly mixed paste into the mold, put it in a steamer, and steam for about 30 minutes (judge the rice cake is not cooked, you can use a bamboo stick to insert it, and pull out there is no sticky flour paste on it. Yes, if there is still raw flour paste sticking, it means it is not cooked thoroughly, just steam it for a while)

14. Steam the nian gao, take it out, cool it completely, and then slice it.

Tips:
This rice cake has a larger proportion of sticky rice flour, and the taste is slightly harder than ordinary rice cakes. If you like a softer taste, you can increase the amount of glutinous rice flour. The water absorption of the flour of each brand is different. When making the noodles, you can add or subtract 2 or 3 grams of flour according to the batter condition.
The brown sugar cubes are harder and it will be easier to dissolve the goat milk when heated, and the sugar must be completely dissolved before mixing into the glutinous rice flour. Milk can also be replaced with water.
The water content of the honey red beans boiled by each person is different, and the amount can be adjusted by yourself. I add more. The whole rice cake can be seen with distinct red beans, which tastes full of bean flavor.
The nian gao must be steamed thoroughly at one time. It is better to steam it for enough time than half-cooked. It will not be cooked after steaming it again. If the water in the steamer is insufficient halfway, be sure to add boiling water, otherwise the temperature reduction effect will not be good.
To check whether the rice cake is cooked thoroughly, you can insert it with a bamboo stick. When it is pulled out, it is cooked.