Sticky Rice Steamed Rice Dumplings (bowl of Rice Dumplings, Bowl Cakes)
1.
This is 500 grams of rice noodles (old yeast is old yeast) (or dry yeast). Just use one of them. You can add proper amount of warm water and form the dough to make the buns. The dough is fermented for 3-4 hours. The picture shows the fermentation is good. Dough
2.
The batter is mixed into a flowable state, not too thin or too thick
3.
Add 300 grams of sugar, and then add a small amount of warm water to make a batter. The batter should not be too thin. The finished product will not bloom if the batter is too thin. Cover the lid and let it stand for 5-6 hours for secondary fermentation. It was fermented in a pot with nothing, and it was three times as high as the original fermented. Obviously, when you see a lot of honeycombs, you can steam it. Don’t send it over, the batter will be sour after it has been sent.
4.
Put more water in the steamer, enough steam,
5.
Cover and boil water
6.
Put the steamed slices on the bottom layer first, arrange them, and then put the top layer
7.
After the water is boiled, scoop the batter into a bowl 9 minutes full
8.
Cover the lid and steam on high heat for 100 minutes-120 minutes, steam for 100 minutes with high power in the induction cooker, steam for 120 minutes with low power, and steam again for 5 minutes to open the lid
9.
Put the freshly cooked glutinous rice in cold water to cool down, wait for easy demoulding
10.
The sticky rice fritters that bloom all the time
Tips:
Don’t make the batter too thin, and the steaming time should be longer, because the steam of the induction cooker is not too big, and the whole bowl of liquid should be fully cooked. If there is no fully cooked rice sticking to the teeth, it will not be steamed completely if steamed again, so the energy is once Steam it for a longer time and don't be unfamiliar. The steaming process is full of fire!
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