Rice Cake

Rice Cake

1. Ordinary rice 300g is beaten into rice noodles with a grinding cup of a cooking machine, and then the large particles are sieved through a filter. The large particles that are sieved are collected and continue to be ground. The finer the rice noodles, the better the taste.

2. Pour the weighed yeast and water into a bowl and stir well, then add a spoonful of sugar to help fermentation. The sweetness of the cake comes from nuts: dates, raisins or hawthorn grains, etc. It is better to eat less sugar.

3. Mix the rice noodles with yeast water, cover with high-temperature plastic wrap and leave to ferment in a warm and humid place. For example, set the oven to 35 degrees or heat the water in a steamer.

4. When there are small bubbles on the rice paste, pour the paste into a greased pizza pan or cooking bowl to facilitate steaming. Sprinkle the paste with dried fruits such as raisins, hawthorn, etc., and cover the pizza pan with high temperature resistance to keep it fresh The membrane is fermented for the second time. Steam for 20 minutes and simmer for 5 minutes. Do not remove the plastic wrap when steaming to prevent water vapor from falling on the surface of the rice cake. Of course, you can also cover it with a plate.

5. After the pan is cool, cut into pieces for consumption, seal the excess and refrigerate it, and microwave it when you eat it again.

Tips:

The weight ratio of water to rice: from 1 to 1 to 0.9 and then down 0.8, 0.75 gradually to 0.65 in the formula. I personally think that the taste is the best at this time. The more water, the wetter the rice cake, the bigger the honeycomb, or when the ratio is just right The taste is soft and springy, you can cut into small pieces and eat with chopsticks, or you can eat large pieces in your hand! Hahaha.