500 grams of glutinous rice flour

500 grams of sticky rice noodles

400g hot water

500 grams of cold boiled water

80 grams of cooked lard

Appropriate amount of osmanthus

Proper amount of black sesame powder

Appropriate amount of cotton and sugar

1. Mix glutinous rice flour and sticky rice flour for later use. Regarding the ratio of glutinous rice to glutinous rice, I use 1: 1, which is 5:5, because this is the simplest operation, with high success rate and no sticky hands. Later, I found that there was no problem at 6: 4 and 7: 3.

2. Wet the cloth on the steamer for later use.

3. Add lard (if you don't like lard, you can use vegetable oil), then pour all the hot water, stir the powder into snowflake shape with a spatula, and then slowly add cold water in batches and stir evenly (cold water can't be poured at one time, depending on the absorption of dough. I have prepared 500 grams of cold water, which is about 40-50 grams more.

4. Knead the noodles. If you have a bread machine and a chef machine, leave it to the machine to work. If not, just rely on your hands. After kneading, you can beat it repeatedly on the panel to make the dough energetic.

5. Freeze the mold in the refrigerator for about 15 minutes, and take out the cut strips and put them in the steamer for about 15 minutes (the time depends on the size and thickness of the rice cake strips, 10-20 minutes).

6, steamed rice cake because the pad is cloth, do not heat it out, it is best to let it cool before taking it out (if you use a non-stick pad, you can take it out immediately). After the steamed rice cake is completely cooled, it can be sliced, preserved, frozen and dried. It's convenient to take some when you want to eat, stir-fry or cook.