Soft Glutinous Rice Cake
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
The sugar cake I have always wanted to make. Suddenly I saw a rice cake that was said to be particularly delicious. The material was not sticky rice noodles, but rice. Rice, rice, rice. This rice shouldn't be pearl rice, right? Pearl rice belongs to japonica rice, with high content of amylopectin and sticky texture. The rice cakes I saw in the past were made of rice noodles. Sticky rice noodles should come from indica rice and mainly contain amylose. There is only pearl rice in the cabinet. Will pearl rice not make rice cakes and stick like glutinous rice?
After thinking about it a few times, I decided to make it with pearl rice. According to the recipe, the rice milk was boiled first, but the cooked rice milk would dry out into a dough shape. Dilute it with rice milk, and it turns into a mash again. Yeast is added for the first fermentation, and it feels very fluffy. Finally, it is fermented with the remaining rice milk, and the bubbles on the surface look very comforting. It seems that it will succeed.
Put the mold and steam. Waiting for the final result. As a result, although the rice cakes were also puffy and stereotyped, it was just as the original guess: the glutinous strength of pearl rice made it not as soft as usual rice cakes, and it seemed that it was not tall enough. Sticky, sticky, glutinous. People who don’t know may think this is made of glutinous rice. At least, it is mixed with glutinous rice. . . "
After thinking about it a few times, I decided to make it with pearl rice. According to the recipe, the rice milk was boiled first, but the cooked rice milk would dry out into a dough shape. Dilute it with rice milk, and it turns into a mash again. Yeast is added for the first fermentation, and it feels very fluffy. Finally, it is fermented with the remaining rice milk, and the bubbles on the surface look very comforting. It seems that it will succeed.
Put the mold and steam. Waiting for the final result. As a result, although the rice cakes were also puffy and stereotyped, it was just as the original guess: the glutinous strength of pearl rice made it not as soft as usual rice cakes, and it seemed that it was not tall enough. Sticky, sticky, glutinous. People who don’t know may think this is made of glutinous rice. At least, it is mixed with glutinous rice. . . "
