White Sugar Rice Cake (bowl Cake)
1.
Mix the sticky rice noodles, sugar, water, and edible oil, and stir evenly into a rice slurry without particles.
2.
Put some clean water in the pot, bring it to a boil, place the bowl of rice milk in the boiling water, and use a manual whisk to stir continuously over the water.
3.
Keep heating and stirring until the rice syrup becomes a little thicker, the bottom can not be agglomerated, the rice syrup can still flow, not fully cooked.
4.
Take the rice milk bowl out of the pot, dip a spoon in the rice milk, and scratch the rice milk with your fingers, and you can see a clear scratch.
5.
Let the rice milk cool to about 35°C, a temperature that does not burn your hands, add yeast, and stir well. When adding yeast, the temperature of the rice milk should not be too high, otherwise the yeast will be scalded to death.
6.
After stirring evenly, cover with a lid or plastic wrap and leave to ferment to 1.5 times the size in a warm place. At this time, you will see a lot of bubbles in the rice milk.
7.
Stir slightly with chopsticks to eliminate air bubbles.
8.
Proof twice to double the size, do not stir, the rice milk is ready at this time.
9.
Brush the mold (or small bowl) with oil.
10.
Put the fermented rice milk into a mold (or a small bowl), about 8 minutes full, and let it stand for 10 minutes.
11.
Sprinkle some black sesame seeds on the surface of the rice milk.
12.
Boil the water in the pot and steam it on high heat for about 20 minutes. It depends on the size of the container. It can be tested with a toothpick. If there is no raw pulp out, it is cooked.
13.
Take it out, let it cool for a while, and demould it.
14.
Crystal clear, Q-bomb mouthfeel.
Tips:
1. The amount of sugar increases or decreases according to personal preference.
2. When heating the rice syrup over water, keep stirring until it is slightly thicker, and don't cook it.
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