1. Peel the ginger and cut it into small pieces, add 50 grams of water, break it up with a food processor, and then filter the residue to get the ginger juice.
2. Add 150 grams of brown sugar tablets to 200 grams of water and 50 grams of ginger juice and heat until the brown sugar tablets are completely melted.
3. When the syrup has cooled down, pour it into 250 grams of glutinous rice flour.
4. Mix the sugar water with glutinous rice flour. This is the unmixed appearance, with many particles.
5. Then take the whisk and stir at medium speed for 2 minutes until the batter is smooth. If you didn't beat the eggs, you had to mix them slowly.
6. The mold is washed, and the surface is brushed with a layer of oil.
7. Pour the batter into the mold, wrap it in plastic wrap, and pinch some holes with a toothpick.
8. Put it in a steamer and steam on medium heat for 25 minutes.
9. Take out and let cool.
Tips:2. The method to judge whether the rice cake is steamed. Take a chopstick, stick it with water, and insert it into the rice cake. When you take it out, the rice cake is cooked without sticking to it.
1. After the steamed rice cake is cold, it is ready to be cut.
3. When cutting, brush the knife with a little oil to prevent it from sticking.
