Glutinous rice flour, which is ground from glutinous rice flour, is fine in texture and soft in finished products, and is a good ingredient for making snacks such as glutinous rice balls, Yuanxiao and hemp balls. My family keeps glutinous rice and glutinous rice flour all the year round. Using it to cook a pot of glutinous rice balls, or stir-fry a pot of pumpkin balls and purple potato balls, or steam muffins and stir-fry sweet potato cakes, or make a Beijing snack "snowball", can not be separated from glutinous rice flour.

The following food is made from glutinous rice flour.

sponge cake

Ingredients: sticky rice flour 250g, glutinous rice flour 75g, sugar 75g, cold water150g.

Exercise:

1. sticky rice flour, glutinous rice flour, sugar and cold water are ready;

2. Weigh all the materials and put them into the pot;

3. Mix these materials by hand, and then knead them into coarse particles without dry powder;

4. Take a 6-inch cake mold, coat the bottom and inner wall with a layer of vegetable oil, find a coarse-eyed sieve, and sieve the rice flour into the mold, so that the muffin will be made more carefully; If there is no sieve, try to rub the rice noodles into fine particles in the previous step, not big ones;

5. Sieve all the rice flour into the mold, shake it gently for a few times, and smooth the surface by hand, but don't press it;

6. Put the mold into a cold water steamer and steam for 40 minutes; I used a steamer and sent it directly without preheating. To emphasize, this is not baked, it is steamed, and it is an oven with steam function. Don't get me wrong again!

7. Time is up, simmer for 5 minutes before cooking;

8. Easy demoulding after natural cooling;

9. Turn the bottom up to make it smoother and divide it into equal parts with a sharp knife, so I must use a sharp knife, so I randomly found a kitchen knife and the bottom was cut unevenly;

10. If you want to be beautiful, dip both ends of chopsticks in blueberry sauce to decorate small flowers.

Tip:

1. The ratio of sticky rice flour to glutinous rice flour is not particularly strict, but the ratio of glutinous rice flour to sticky rice flour is about 1: 3, otherwise the taste will be sticky;

2. As far as possible, rice flour should be kneaded into fine particles without a sieve;

3. You can also use an ordinary big bowl without a cake mold, and the inside should be oiled for smooth demoulding;

4. The steaming time is calculated from the pot with cold water, about 40 minutes, depending on the depth of the mold. The mold is deep for a long time, shallow and wide, and the time is short.