Soybean Dregs and Cornmeal Rice Cake

Name: Soybean Dregs and Cornmeal Rice Cake
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 150g Flour; 70g Cornmeal; 160g Okara; 3g yeast; 150g Adzuki beans

by Kang Kang 1818

4.8 (1)

Favorite

1

Difficulty

Easy

Time

2h

Serving

3

The remaining bean dregs after beating the soy milk can not be wasted, but if you eat it directly, it feels too rough to swallow. I have used it in making egg cakes and steamed buns. So it should not be unpleasant to make cornmeal pudding with it? It turns out that it's really not unpalatable! After all, eating more whole grains is good for your health.

Ingredients

Soybean Dregs and Cornmeal Rice Cake

1. Weigh the cornmeal and flour, and put the bean dregs filtered out of the soy milk into the basin.

2. Stir well and add yeast powder

3. Add appropriate amount of water to make a thin and soft dough

4. Make the hair twice its original size and knead it repeatedly with your hands (equivalent to exhausting air on the panel when steaming a steamed bun)

5. Brush the mold with a little oil and sprinkle a little red beans

6. Pour the fermented dough into the mold

7. Put in a few candied dates

8. Sprinkle a layer of red beans evenly

9. Add water to the steamer, put the mold in the steamer and steam on medium heat for 50 minutes

10. Take it out and let it cool and cut it into pieces.

Tips:
1. The noodles are thinner than steamed buns;

2. The cornmeal pudding is not easy to be steamed, so the steaming time should be a little longer, it takes about 1 hour.

3. Those who like to eat sweets can add sugar when making noodles.