Materials

200g rice, 100g glutinous rice.

Method

1. Soak rice and glutinous rice in water for 3 or 4 hours respectively.

2. Drain the soaked rice and glutinous rice, put them into a blender, add just enough water to cover the rice noodles, and beat at high speed into rice slurry.

3. Spread fine gauze on the leaky sieve and place a large container underneath to collect water. Pour the rice milk into a sieve and drain.

4. After about 6 hours, the excess water in the rice milk will be basically drained away, forming a moist rice noodle ball with moderate softness and hardness.

5. Take a deep plate, brush the inside with a layer of oil, put the rice flour dough into the plate and flatten it.

6. Put in a steamer, boil the water and steam over high heat for about 40 minutes until the rice noodles are steamed through.

7. Spread a large piece of plastic wrap on the chopping board. You can brush a little oil on the chopping board to prevent the plastic wrap from shifting. Then brush a little oil on the plastic wrap to prevent sticking, and transfer the steamed rice noodles to the plastic wrap while it's still hot.

8. Find a stone pestle or rolling pin and wrap the front end with plastic wrap to prevent sticking. Apply a layer of oil on the surface of the rice flour dough and pound it vigorously with a stone pestle.

9. Turn the rice cake over several times during the pounding process. You can often apply a little vegetable oil to prevent sticking. After pounding for a few minutes until you are satisfied, you can shape the rice cake.

10. If you want to make sliced ??rice cakes, roll the rice cake into a thick cylinder with a diameter of about 3cm, dry the surface slightly, wrap it separately with plastic wrap, and refrigerate it overnight until the rice cake becomes hard. Then slice it.

11. If you want to make strip-shaped rice cakes, roll the rice cakes into slender strips with a diameter of 1.5cm. Refrigerate and harden before cutting into 4 or 5cm long strips