Sticky Rice Cake

Name: Sticky Rice Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Sticky rice; About 440ml boiling water

by elmonte

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

This is a Chinese New Year delicacy in LG's hometown. Rice cakes made with sticky rice noodles are called Tuan Cong or Niulan Wan in the hometown dialect. It used to be made with rice flour, but now it’s much more convenient to sell sticky rice noodles. Sticky rice noodles are the rice noodles we eat, and Taiwan calls them relai rice noodles.
I learned this from a friend last year. The child likes to eat it. My daughter saw the roasted rice cake yesterday and asked when to make the white rice cake. I made it today. 😀"

Ingredients

500g Sticky Rice
About 440ml Boiling Water

Sticky Rice Cake

1. Put the sticky rice noodles in a large container.

2. Bring water to a boil.

3. Slowly pour into the sticky rice noodles, and mix them into a flocculent shape with chopsticks while pouring. (Like noodles)

4. Knead it while it's hot.

5. Divide into small groups into the desired shape. The hometown is generally round or long. Round means reunion and roundness, and it looks like a wat board, which means that the children of the family can obtain fame and become a high official. (I made 60g/piece for round ones and 100g/piece for long ones)

6. Dispose in the steamer. Leave a little space between each to prevent sticking.

7. Bring water to a boil in a steamer, put the rice cakes in, steam for 50 minutes on medium-high heat, and steam until the flour is cooked.

8. Take out and let cool.

9. Soak it in clean water or keep it in the refrigerator. Soak the water in clear water and change the water every day to keep the rice cakes from going bad.