There will always be glutinous rice flour in my family, because everyone in my family especially likes to eat delicious glutinous rice flour. Glutinous rice paste and glutinous rice cakes are common on my dining table. Family members like to eat glutinous rice flour, but they need to choose the right one in summer. What I want to share with you this time is the practice of glutinous rice cake. It is sweet but not greasy when mixed with the cooked glutinous rice cake, and it tastes particularly good. The key is that it is simple, delicious and easy to make. For friends who like to eat glutinous rice flour, learn several different cooking methods and then cook at will. Below, I will share with you the practice of glutinous rice cake in detail, and make it for my family after learning.

The practice of glutinous rice cake:

Spare ingredients: 420 grams of glutinous rice flour, 65 grams of corn oil, 60 grams of sugar, 750 ml of water, and appropriate amount of osmanthus honey;

Production process: step one, the glutinous rice flour is filtered twice with a sieve and put into a slightly larger container, then corn oil and white sugar are added, a little water is added each time, and the mixture is stirred while pouring water;

Step 2, stop adding water until it is stirred into paste. After the batter is ready, prepare a stainless steel flat-bottomed plate, brush it with a thin layer of cooking oil, and then pour the batter in.

Step 3, flatten the surface of the batter with a spoon, add water to the pot, put the container containing the batter into the pot from the water, and start steaming with high fire, and prepare a little medlar in the process;

Step 4, soak Lycium barbarum in warm water for a while, and prepare osmanthus honey at the same time. Wait for the glutinous rice cake to steam for about 45 minutes, turn off the heat and stew for a while, then take it out and let it cool naturally.

Step 5, after the mold is released, the glutinous rice cake is cut into pieces, poured with sweet-scented osmanthus honey, sprinkled with medlar, and put in the refrigerator for a while to enjoy.

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Summary of Bian Xiao: The viscosity of glutinous rice flour makes its cooked food popular with adults and children. Because my family likes to eat glutinous rice flour, I often make it in various ways. In summer, glutinous rice cake is one I often make. The glutinous rice cake made in this way is soft and sticky, fragrant and delicious. If you like it, don't miss this research. Maybe many people will buy them at food stalls, but every time I make glutinous rice cakes with this method, they are cold. Family members always say it's better than what they bought outside, which shows their charm. For you who also like to eat glutinous rice cakes, you have learned this practice, so that your family can enjoy delicious food without leaving home.

Cooking skills:

1. The glutinous rice flour is filtered with a sieve in advance, which makes it more delicate and makes the glutinous rice cake taste better. Of course, if you don't mind, you can leave it unfiltered. The added corn oil can be replaced by salad oil or other tasteless edible oil.

The amount of white sugar can be adjusted according to personal taste. This proportion of sugar has moderate sweetness, and there is no fixed amount of water added. Pour it into glutinous rice flour several times until it is stirred into a paste. You can master the water consumption by yourself;

3. When the glutinous rice flour paste is put into the container, you need to brush some cooking oil in advance to facilitate the demoulding after steaming. It will be cooked in 45 minutes when steaming, or you can insert chopsticks into the glutinous rice cake and pull it out without raw glutinous rice paste.