Ingredients required: 500 grams of rhubarb rice noodles, 300 grams of warm water, appropriate amount of honey red beans.

Production process:

1 First, weigh 500 grams of yellow rice noodles in a basin. Many people are not familiar with this yellow rice noodles. It is actually ground large yellow rice powder and white glutinous rice. The flour is also sticky, but it is yellow in color and stickier than white glutinous rice flour. If you haven’t tried it before, you can buy it and try it!

2 Slowly add 300 grams of warm water to the basin and stir with chopsticks while adding.

3 This kneading dough is different from steamed buns. Don’t make it so wet. Just wet the flour. You can judge that it can form a ball if you hold it with your hands.

4 Then knead the dough again and it will spread out into granules. This state is just right. If you can’t grasp it well, it will be easier to follow my mixing ratio. I use an electronic scale. Weighed.

5 Take a mold. I use the wooden mold I use to make tofu. If you don’t have one, you can also use a steamer that can be removed separately. Put a wet drawer cloth inside to facilitate cooking. for better demoulding. (I only used the four frames of the tofu mold. The bottom of the drawer cloth is the drawer of the steamer. It is best if the bottom is empty so that it is easier to cook.)

6 Sprinkle a layer of tofu into the mold first and mix well. of yellow rice noodles, be sure to spread them evenly.

7 Sprinkle another layer of honey red beans. I made this honey red beans myself, using red kidney beans boiled with brown sugar. If you don’t have the honey red beans you bought, that’s fine too!

8 Spread a layer of mixed yellow rice noodles on the honey red beans.

9 Then sprinkle a layer of honey red beans and so on.

10 Until the last layer is covered with good yellow rice noodles.

11 Use the lid of the tofu mold to press the yellow rice noodles. If you don’t have a tofu mold, find a suitable object to press the surface. This can make the yellow rice noodles and honey red beans combine better. Firm.

12 Put the mold into a steamer and steam it over high heat for an hour. If you cook too much, you need to extend the steaming time. My principle is that even if it is steamed, it should not be undercooked. Don’t worry about wasting gas. !

13 After steaming, open the lid of the pot and take out the mold. It would be better to cover the surface with plastic wrap next time you steam it. I didn't cover it here, so a lot of water accumulated on the surface.

14 Because it is lined with a drawer cloth, it is easy to lift the rice cake out when you lift the drawer cloth. Turn it upside down on the chopping board, dip the drawer at the bottom of the rice cake with your hands and tap it with water, and then peel off the drawer cloth. , it will be easier to peel off the step if it is wet.

15. Wrap the steamed rice cake with plastic wrap and let it cool. If you don’t wrap it with plastic wrap, you can also cover it with a damp cloth. However, don’t leave it exposed directly, as the skin will dry out easily.

16 Let cool, cut into large pieces, divide into small bags and refrigerate. When ready to eat, steam or fry them and dip them in sugar.

17 I usually divide the cut large pieces into small portions and use a vacuum machine to vacuum and seal them for longer storage. If you don’t have a machine, wrap them tightly in plastic wrap to avoid drying out and skewing. Refrigerator smell.