method of work
Pour three cups of round glutinous rice into the basin, wash it with clear water several times until the water is clear. After washing and soaking, it must be soaked for about eight hours, so that the rice is fully soaked. After draining the water, it must be washed again.
Put the washed and soaked rice into the blender several times, add appropriate amount of water to every two spoonfuls of rice until the rice grains are completely beaten into rice paste, then pour them into the flour bag, tie the bag mouth tightly with a rope, and squeeze out some water by hand first.
Then put it in two layers of thick wooden boards, add the weight of a bucket of water on it until the rice slurry is completely dehydrated, put the dehydrated powder slurry into a big basin, knead it into pieces, and add two or three drops of spices such as banana oil or osmanthus sauce according to your personal taste.
Add three and a half cups of brown sugar, stir the powder paste evenly by hand or blender to become sticky, pour it into a cellophane-paved container and scrape it into a large basin with a scraper, so that it can be put into an electric cooker and steamed with a bowl of water. The electric cooker can also be surrounded by wet towels to avoid steam leakage, and steam it for about an hour until the chopsticks are not stained with powder.
In addition, you can also use traditional steamer, but you must always pay attention to adding cold water to the water in the outer pot at any time to avoid danger. After about an hour, the sweet rice cake can be served.
A bowl of red dates and 500 grams of millet flour.
method of work
1. Red dates are first picked out as broken and cracked.
2. Wash off the sediment on the surface with water.
3. Drain the water in the steamer, bring it to a boil, put the red dates in, blanch for one minute, and remove and control the moisture.
4. Add red dates into the millet flour, stir well, and wrap the millet flour evenly on the surface of the red dates.
5. Slowly add warm water, and stir the dry powder to be wet by the way of stirring above. Use warm water of about 40 degrees, and don't knead the noodles.
6. Until it is all wet and there is no dry powder. Don't be too wet, too wet will easily lead to soft and invisible rice cakes.
7. Take a dough and dig a hole in the middle, just like the steamed corn.
8. The higher the grip, the better. The higher the intention, the better! Of course, it will collapse when steamed.
9. Drain the water in the steamer, spread the steaming cloth, and put the rice cake in.
10. Boil water on high fire and steam for another 30 minutes.
1 1. Take out the rice cake, put it on the curtain to cool, and bag it for storage.