1. Soak: Soak black rice with water the night before making, because its shell is hard and difficult to digest, people with indigestion should pay special attention. Soft or soft. Ah, pay attention! If you put bubbles in a porcelain vessel, the vessel will be reddish brown.

! It's hard to wash off ... mine is like this.

2. Steaming: I put the black rice on a plate and steam it in an induction cooker for 30+ minutes, then the black rice blooms (that is, it is soft). I can use the stove, I think it may be softer and faster ~ put some water in the dish to steam it, so that the rice is easy to cook ~ Otherwise … = dish = add sugar as needed after steaming, brown sugar or white sugar, generally depending on others. Just a little lighter ~ then steam for 4.5 minutes to let the sugar taste, without steaming.

3. Packaging: Let the cooked black rice cake cool for a while before packaging. It's easy to set after cooling ~ I simply wrap it in tin foil to get a shape or something ~ OK! You can add a lotus seed to it ~ you can also add stuffing such as red bean stuffing, and you can put some honey on it when you eat it ~ There is another way to eat it, put the black rice cake in a milkshake ~ Delicious! ! ! ! //= 3 =//and then ... end.

Cuisine characteristics

It is said that when I first started eating black rice cake, I was "full of notes". It's delicious! ! ! But eating black rice cake is easy to get full, so pay attention to the weight. And eating too much is not so delicious ... Sure enough. Moderate satiety =

=。 I hope you can eat your own black rice cake ~