Steamed Black Rice Sticky Rice Cake
1.
Spread oil paper in the steamed cake mold.
2.
Mix the flour and sticky rice flour through a sieve. After sieving, some particles will be found on the sieve. These are black rice particles. Don't pour them out. Pour directly into the flour.
3.
Stir the egg yolk and salt, then pour in the oil, and stir well.
4.
Pour in the milk and continue to stir, then pour in the sifted flour.
5.
Stir evenly, the mixed egg yolk paste is relatively thin.
6.
Add fine sugar to the egg whites in 3 times and beat them with an electric whisk until dry foaming. Use a spatula to scoop 1/3 of the beaten meringue into the egg yolk paste. Use a spatula to cut and mix evenly, do not stir in circular motions.
7.
Pour it back into the remaining meringue and mix it in the same way.
8.
After the cake batter is mixed, pour it into a 6-inch steamed cake mold that has been covered with grease paper.
9.
Cover the mold with a plate, put it in a steamer with boiling water, and steam for about 50 minutes.
10.
After the steaming is complete, shake off the hot air on the tabletop, buckle it, and release the mold after the hot air has passed. The sweet and glutinous black rice sticky rice cake is ready, try it quickly, put it in the refrigerator if you can't finish it, and reheat it the next day before eating.
