1. Ingredients: glutinous rice flour (for cake decoration): 100g, orange powder (for cake decoration): 35g, powdered sugar (for cake decoration): 5g, red yeast rice powder: appropriate amount, matcha powder: appropriate amount
2. Prepare ingredients: rice flour (for the main body of the cake): 260g, glutinous rice flour (for the main body of the cake): 100g, milk: 120g, powdered sugar (for the main body of the cake): 40g, red bean paste: 120g.
3. Make the main body of the rice cake. Mix the rice flour and glutinous rice flour in step 2 and sieve.
4. Add milk and knead the noodles.
5. Do not pour milk all at once, add it while rubbing it. Because rice noodles have different draughts, observing the state of the noodles is the standard for controlling how much milk is added. It can form a dough with a hand, and the state that can be easily dispersed with a light touch is the best state.
6. Sift the kneaded mixed powder again.
7. After sifting, add the powdered sugar and knead until even.
8. Apply a thin layer of oil to the inner wall of the mousse ring or the movable bottom mold (remove the bottom) to prevent sticking. Pour in half of the rice noodles and spread a layer of fillings.
9. Pour in the remaining rice noodles and use a scraper to smooth the surface. Put it into a pot and steam it, and it will cook in 25 minutes after the pot opens.
10. In the process of steaming rice cake, it is used as cake decoration. Boil the orange powder with boiling water. While pouring in boiling water, stir with tools. When pouring boiling water, do not pour it all at once, and observe while stirring. It is enough when the orange powder turns from white to transparent. When your hands are not hot to the touch, knead the dough with your hands.
11. Mix the glutinous rice flour for decoration, powdered sugar and the freshly blanched noodles together, add an appropriate amount of warm water and knead until uniform. Because various flours have different draughts, the amount of water added is not static, and the dough can be kneaded until it is smooth and soft and hard. Divide the kneaded dough into three parts: one is the original color; the other is kneaded with an appropriate amount of red yeast rice to make a pink dough; the other is kneaded with an appropriate amount of matcha powder to make a green dough. After kneading the dough, wrap it in plastic wrap and let it stand for about 20-30 minutes.
12. Knead the red dough into small balls, this is the embryonic shape of the petals.
13. Pinch the small ball into a petal shape, connect the petals, and pinch the bottom of the petals.
14. Five petals form a group to form a flower.
15. Gather the petals so that the petals gather toward the center.
16. Use a toothpick to take a small amount of white noodles to make stamens, and fix the stamens in the middle of the flowers. According to this method, make several flowers. In addition, use the green dough to make the shape of the leaf as you like.
17. Steam the flowers and leaves in a pot, and cook them in 15 minutes after the pot opens.
18. Spread some honey or jam on the bottom of the decorative flower and stick it on the main body of the cake. It's firm and adds a taste.
19. The fragrance of flowers blowing in the wind is a good "food" light when the flowers bloom.
Tips:1. What I use here is a 6-inch mold.
2. Apply a little oil to the mold to prevent sticking, just a thin layer. It is best to use corn oil, which has no taste.
