How to make Guangdong ginger rice cake:

1. Brown sugar + sugar + water + ginger juice (put fresh ginger in a food processor to squeeze out pure ginger juice) and bring to a boil. Simmer over medium-low heat until the sugar is completely melted, then set aside to cool.

2. Mix the glutinous rice flour + orange powder evenly, pour in the sugar water from step 1 and mix evenly with an egg beater until there is no powder. (I filtered it through a sieve when pouring the sugar water)

3. Apply a little cooking oil with a relatively light taste to the mold, pour the batter in, steam over high heat for 1 hour, take it out and let it cool before eating.

Tips:

1. There is no need to increase or decrease the ingredients in the formula, the taste is just right!

2. I used an 18cm non-stick round mold. I was worried that the glutinous rice would be too sticky so I applied some olive oil because it was a little thicker. I steamed it for an hour and it was completely cooked~

< p>3. You can't eat it when it's hot. You have to wait until it's completely cool before you can unmold it. I steamed it at night and cut it into pieces in the morning. It was still a bit soft, but the texture was great as it was soft and not sticky to the teeth. The longer the rice cake is cooked, the harder it will become. After it hardens, crack an egg and beat it up. Dip the rice cake slices into a little raw egg and fry them in a pan until golden. It’s especially delicious.