Xibei’s yellow rice cake is cooked.

Xibei’s yellow rice cold cake has been steamed and can be eaten directly.

Basic method

1. Put 30 grams of fermented rice into each of 140 grams of round glutinous rice and 70 grams of rhubarb rice (the fermented fermented rice only needs water, not rice), add water to cover the ingredients, and soak and ferment at room temperature. More than 10 hours, I soaked all night. It's ready until the glutinous rice grains can be crushed with your hands.

2. Wash the fermented glutinous rice and yellow rice with clean water, and then add clean water to each. The water should only cover the ingredients a little. The specific characteristics of your own ingredients will depend on them. Seal with plastic wrap, steam over high heat for 40-50 minutes, and remove from the pot. My pumpkin has been steamed in advance, you can also steam the pumpkin together in this step.

3. You will find that the steamed yellow rice is white and unsightly, so the next step is to color the yellow rice. Find a clean basin and apply some oil on the bottom to prevent sticking. Pour the steamed rhubarb rice into the basin, add 50 grams of steamed pumpkin, the pumpkin must be peeled, and add 6 grams of sugar. Because the pumpkin itself is also sweet, there is no need to add too much sugar.

4. After stirring evenly, it will look like this. Does it look like a yellow rice cold cake? It's a pity that my yellow rice didn't ferment very well this time, otherwise it would be sticky. If you use small yellow rice, it won't be sticky.

5. Next, make glutinous rice. Pour the steamed glutinous rice into the basin, add 10 grams of sugar, 10 grams of dried cranberries and 10 grams of raisins, stir in one direction, be sure to follow one direction, you will find that it becomes sticky and chewy, and you are almost done. (If you feel that it is difficult to unmold later, it may be that too much water was added when the glutinous rice was steamed and it was too wet. Try to figure it out yourself).

6. Find a square container and brush a layer of oil around the bottom to facilitate demoulding. I use a lunch box. Place the mixed rhubarb rice in it and compact it. If you are worried that the demoulding will be too sticky. If not, you can also lay out a layer of plastic wrap first, then add steamed yellow rice and glutinous rice to compact it.

7. Spread the mixed glutinous rice on top, compact it, cover it, seal it and refrigerate it in the refrigerator for 8 hours. After refrigerating, take off the film and it will be perfect. Cut into pieces and plate. You can brush a layer of oil or honey water on the bottom of the plate to prevent sticking, and you can also brush it on the knife to make it easier to cut without sticking. It's perfect when dipped in osmanthus sauce. You can also dip it directly in sugar, or dip it in blueberry jam, rose jam, etc., which is also delicious.