Rhubarb (coarse Grains) Rice Cake

Rhubarb (coarse Grains) Rice Cake

1. The ingredients are ready. Pomelo mom talks: Pomelo mom has used black rice flour, soybean flour, sorghum flour, millet flour, and rhubarb rice flour. You can buy ready-made flour, or you can wash the rice and dry it with a wall-breaking machine.

2. Pour water into corn oil and mix well.

3. Sift the rhubarb rice noodles into the water and oil and mix well.

4. Separate the egg whites and yolks. Add egg yolk to rhubarb rice flour paste and mix well.

5. Add white sugar to the egg whites at one time, beat until hard foaming, and lift the egg beater to have short, straight, sharp corners.

6. Add water to the steamer and start boiling.

7. Wipe the bear mold with kitchen paper soaked in oil. Yuzi mom talks: It's the same with a brush.

8. Take one-third of the egg white and rhubarb rice paste, cut and mix evenly.

9. Pour the chopped rhubarb rice paste into the remaining egg whites, cut and mix evenly.

10. Pour the rice paste into the mold, put it in the steamer, cover the lid, and steam for 12 minutes. Grapefruit mom talks: (steam for 50 minutes in a 6-inch mold)

11. After steaming, turn off the heat, wait 5 minutes before taking it out and demoulding.

12. Softly~~~ Nuonuodi~~~ The taste is slightly firmer than cake, but it is much softer than steamed cake.

Tips:

What is fine grain? What is Quangu?

Fine grains are the parts of the husk, aleurone layer, embryo and other parts from which the outer layer of rice and wheat grains have been removed. It is the common refined white rice and refined white flour. At present, the main food and processed food products on the market are made of these two types, including: white rice, white steamed bread, bread, biscuits, white noodles, pancakes, dumpling wrappers, wonton wrappers, rice cakes, white rice noodles, etc. For children, such fine food is often used as a regular meal, which is not conducive to growth and development.
On the contrary, the grains that have not removed the husk, aleurone layer, embryo and other parts are called whole grains. The taste is coarse and requires repeated chewing. Except for rice and white noodles, all other grains are called coarse grains. Contains brown rice, whole wheat, purple rice, black rice, oatmeal, etc.