Name: The Favorite of Goddesses! Steamed Healthy Black Rice Cake
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 60ml milk; 4 egg; 10g starch; 20g Glutinous rice flour; 60g Black rice noodles; 30g Low-gluten flour; 60g Sugar; 3-4 drops Lemon juice; 30ml Corn oil; 1 piece 8 inch cake mold

The Favorite of Goddesses! Steamed Healthy Black Rice Cake

by Smart food

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Black rice cake is actually a bad food. I wanted to make this dim sum as a gift for Mother’s Day before Mother’s Day, but I didn’t make it twice in a row and did not have the glutinous texture that I wanted. .

Black rice is a good thing. The rice soup is as black as ink, and there is a faint medicinal taste in the mouth, which is especially refreshing and invigorating. Dizziness, dizziness, and anemia patients can eat it, which can significantly reduce the symptoms. Therefore, black rice is especially suitable for the elderly with weak backs and knees and weak limbs for diet therapy, so black rice is also called "medicated rice".

If you want to make a snack but often fail, it may be because you don’t know enough about the ingredients. The first time I made black rice cakes, because the black rice was soaked and then ground, I couldn’t get the fine black rice noodles I wanted, so I tried it for the second time, probably because the proportions of the various powders were wrong, so it still did. failure. After many attempts, I have the following formula and finally succeeded. The black rice cake made with the following formula is soft, elastic, sweet and not greasy, it is definitely worth a try.

The Favorite of Goddesses! Steamed Healthy Black Rice Cake

1. Pour glutinous rice flour, black rice flour, and milk into the container and stir evenly

The Favorite of Goddesses! Steamed Healthy Black Rice Cake recipe

2. Add 20g of white sugar and continue to stir

3. Separate the egg yolk from the egg white, put the egg yolk and corn oil into the rice paste and continue to stir

4. Pour the sifted low-gluten flour into the rice paste and mix well

5. Add lemon juice to the egg whites, use a whisk to beat the egg whites to a fish bubble state, add the remaining one-third of the white sugar, and then continue to beat until thick and add the remaining one-third of the white sugar to continue Whisk, put the rest of the sugar and starch into it, and whip until the whisk can pull out the inverted triangle. (Too complicated? Then watch the video)

6. Put one-third of the egg whites into the batter and stir well

7. Put the mixed batter into the remaining egg whites and continue to mix well. Be careful not to stir vigorously, just gently stir evenly.

8. After brushing the oil in the mold, put the stirred batter into the mold, then place the mold on the table and shake it a few times to shake out the bubbles

9. Cover the mold with plastic wrap to prevent water vapor from entering. If you are using a movable mold, you need to put a layer of oil paper in the steamer to prevent the rice paste from flowing out of the mold

10. Steam in the pot for half an hour

Tips:
1. Do not stir vigorously when stirring the egg whites, just gently stir and mix evenly, otherwise the black rice cake will not be steamed because it is easy to defoam.
2. It is best to refrigerate the used eggs so that the yolk and the egg white can be separated.