2. After draining, visit the blender in Japan together, pump it into the blender, and beat them into rice slurry, as delicate as possible.
3. Pour the rice paste and onion blender out, find a leak plug, spread a layer of gauze, pour the rice paste in, and drain the water. This process takes about 6 hours.
4. Let the rice noodles form a soft rice noodle ball. Hardness is similar to plasticine.
5. Find a deeper plate, brush a layer of vegetable oil on the plate and flatten the glutinous rice.
6, steam on the pot. After the water boils, steam for about 40 minutes until the rice flour dough is cooked. After taking it out, take clean gauze to wash the water on the rice noodle ball.
7. Spread a layer of plastic wrap on the chopping board, brush a layer of oil on the plastic wrap, and buckle the rice flour dough on the chopping board while it is hot.
8. Find a rolling pin, wrap plastic wrap on one end and brush vegetable oil on the rice noodle ball. Start pounding the rice cake, with some force. The longer it takes, the better the taste of the rice cake will be. In the process of pounding rice cakes, vegetable oil can be applied from time to time.
9. After smashing the rice cake, make the rice cake into a cylinder. Wrap each rice cake separately with plastic wrap and put it in the refrigerator overnight. The rice cake will harden and set.
10, after setting, cut the rice cake into strips or small pieces.