Yellow Rice Cake
1.
Wash the rhubarb and pour out the excess water.
2.
Put the wet rice into the wall breaker, start the dry powder function, and grind the wet rice into rice noodles.
3.
Pour the lump of wet rice noodles into a basin, let it cool, put on gloves, and knead the noodles finely.
4.
Cut the red jujube in the middle and dig out the core.
5.
Cover the steamer with bamboo cloth and red dates
6.
Sprinkle a layer of rice noodles on the red dates, another layer of red dates, and another layer of rice noodles, so that there are four layers of rice noodles.
7.
Put the rice noodles on the bamboo basket around, and it’s okay if you can’t. Cover the pot. After the steamer is steamed, let it heat down for 10 minutes and heat it for 30 minutes.
8.
The steamed rice cake prototype is buckled upside down on the silicone chopping board, and the bamboo cloth is removed and let cool for 2 minutes.
9.
Wrap the rice cake into a square with a silicone pad, compact it all around, let it cool, and the rice cake is ready. When you want to eat, cut a few slices and steam for 20 minutes, and you can eat it.
Tips:
Because it is ground by the wall-breaking machine, the high-speed operation of the wall-breaking machine will generate heat during the grinding process. Therefore, it is best to use seedless jujubes with water mills. I only use this kind of big dog head jujube at home .
It’s best to use a small bamboo basket
