1. Mix glutinous rice flour and sticky rice flour evenly, set aside
2. Add water several times in small amounts and knead until a smooth dough is formed.
3. Divide the previously reserved rice cake dough into 20 g portions and divide them into equal parts.
4. Grind the mozzarella cheese and cheddar cheese with a cheese grinder
5. Mix the two pieces of cheese evenly and set aside
6. Chop the cheese and press 6 grams into small balls for later use
7. Put the cheese core into the rice cake wrapper and wrap it like a glutinous rice dumpling to form a cheese core ball.
8. Use the thumbs and index fingers of both hands to press the shiba heart dumplings across the rectangular rice cake strips.
9. Cover the bottom of the plate with greased paper (anti-sticking), then place the rice cakes on the plate one by one, and cover with plastic wrap for later use. After the water in the steamer is boiled, put the plate in the steamer and steam for about 15 minutes.
10. Put the steamed rice cake in cold water and let it cool for half a minute, then take it out.
Tips:The best ratio of cheese heart to rice cake skin is 1:3. If there is too much cheese filling, the skin will crack during steaming and the cheese will flow out. Don’t ask me how I know T ^ T
