Rice Cake
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
The rice cake was made once with pearl rice as it is. The taste is soft and waxy, and it has a special flavor. However, for the most authentic rice cakes, long-grain indica rice should be used instead of short-round japonica rice.
This time, I used long-grain rice to make it, and sure enough, I found that feeling. The approach has been slightly changed. To make cooked syrup, no longer use a small pot to boil it over the fire, nor use a microwave oven, but steam it in a steamer. The effect is the same. It takes a little more time to mix the cooked pulp with the raw pulp, because the cooked pulp is not pulp at all, but almost becomes lumps. Maybe you can add some water?
Regardless of the process, just look at the results. It's soft, sweet and slightly sour, exactly that taste. "
This time, I used long-grain rice to make it, and sure enough, I found that feeling. The approach has been slightly changed. To make cooked syrup, no longer use a small pot to boil it over the fire, nor use a microwave oven, but steam it in a steamer. The effect is the same. It takes a little more time to mix the cooked pulp with the raw pulp, because the cooked pulp is not pulp at all, but almost becomes lumps. Maybe you can add some water?
Regardless of the process, just look at the results. It's soft, sweet and slightly sour, exactly that taste. "
