Simple Version of Rice Cakes (糍粑)
1.
Prepare the raw materials.
2.
Wash the glutinous rice.
Because what I do is a simple and trouble-free method, I cook it directly in a rice cooker, so there is no need to soak the glutinous rice. If the steamed method is used, the glutinous rice is soaked about 4 hours in advance.
3.
Put the glutinous rice in a rice cooker, add an appropriate amount of water, and cook it as if you were cooking rice.
It is worth noting that the water should be put a little less than during normal cooking. As for the precise ratio of rice to water, the leaves have not been tested. It is about the same as normal cooking, but the rice should not be cooked too soft. The leaves will be soft because the first time they cook. There is no second time to cook it hard.
If you don't have a good grasp of the ratio, you can also use steaming.
However, in case the glutinous rice becomes soft, it can be remedied, as will be explained in the following tips.
4.
After the glutinous rice is cooked, use a clean rolling pin to crush it.
This is the first time I have this picture. The rice is so soft that the finished product is not easy to shape.
If you make rice cakes, you need to grind them so fine that there are no rice grains. If you make rice cakes, there are generally some rice grains that will taste better.
To make rice cakes, put the glutinous rice on a silicone pad or a clean cutting board and use one end of a rolling pin to grind it down. It is actually very easy;
If you are making glutinous rice cakes, you can put the glutinous rice in a relatively strong airtight bag and tap it with a rolling pin.
5.
Cover the fresh-keeping box with fresh-keeping film. In order to prevent sticking, put a little oil on the fresh-keeping film, and then put the semi-finished product into it, press it flat, and it will not stick to your hands easily after applying some cold water on your hands. You can also apply some oil directly in the fresh-keeping box without using plastic wrap.
Put it in the refrigerator to form.
6.
Cut into slices to make rice cakes.
7.
Brush the pan with oil, and fry the sliced rice cake until both sides are yellow.
If it's a glutinous rice cake, it has some grains of rice, and cut it into larger pieces. The restaurant is generally deep-fried, which is relatively greasy. The leaves are recommended to be fried.
Whether it's rice cakes or glutinous rice cakes, you can eat it like this.
8.
After frying, it is very fragrant and topped with a little sugar osmanthus.
Tips:
In case the glutinous rice becomes soft, you can also use the following remedies:
1. Add an appropriate amount of glutinous rice flour, but the taste will be slightly worse when you taste it carefully;
2. Or directly put it in the pan and fry a big cake, fry it on both sides, and when it is a bit hard and crisp, you can cut it into slices. This is more suitable for lazy drops like leaves, haha...
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