Ingredients?

150g long-grain fragrant rice

50g Northeast rice

200g cool water

Yeast powder (Hongyan) 3g

35g fine sugar

2g aluminum-free baking powder

How to make steamed fragrant rice cakes?

To make a digression, I found that many newcomers like to talk nonsense and spread their thoughts. Clear water is pure water. There is no special mention of why it should be imagined as warm water or hot water. Is it because the college entrance examination has too much stamina?♂?

In short, from now on, I will say that clean water means cold water, tap water and pipe water (I feel like if I don’t say this, someone will send me a private message asking if I want purified water or mineral water?)!

Mix fragrant rice and rice, wash the rice, and then drain the water thoroughly through a mesh sieve. It is very important, don’t be lazy.

Then add 200g of cold water from the ingredient list, cover with plastic wrap and soak overnight.

I ran out of Thai fragrant rice, so I used the same red fragrant rice for the fragrant rice part. In fact, for the fragrant rice part, whether you use green bamboo silk rice or Indian Basmati rice, it is the same,

but! (Used in English for the purpose of prompting, the following is the key point. Recently, it has been discovered that many onlookers in Hin have dyslexia syndrome)

! ! As long as it's fragrant, long-grained, and non-sticky (long-grained in this species roughly means slightly lower viscosity), it's fine. ! !

As long as you don’t use glutinous rice dengdengdeng as a substitute, don’t! If you are disobedient, please consciously hold the corner of the basin and stand there

The next day, pour the soaked rice and the water in the bowl into the broken wall food processor and beat it into rice slurry. You can beat it twice. It will be better. exquisite.

Important tips! If you don’t have a Vitamix blender, or if you don’t have confidence in the blending skills of your own blender, don’t make this recipe! ! Because the fineness of the rice pulping step in the food processor affects the success of the finished product. Don't blame me for the performance of the machine

Make the consistency of the rice milk and take a look

Add yeast powder and mix evenly with egg beaters. It must be even and don't worry about gluten. For those of you who are used to making chiffon and always fail, and have weak nerves, this is not flour, and there is no gluten to draw out (cover your face?♂?) and this is not chiffon?♂?

Cover with plastic wrap, and put it in Ferment in a warm place, very warm, sunny place, for 1 hour

Or pay attention to adjust the time according to the situation. In short, fermentation to this level is good. There are bubbles on the surface that burst and turn into holes.

At this time, put the bowl aside, fill your steamer with enough water and bring it to a boil over high heat.

While the water is boiling, add sugar and baking powder to the rice paste bowl, and stir evenly with an egg beater.

Immediately pour the rice milk (it will be slightly thinner than when it was first beaten) into the small mold. No matter what mold you use, just don't use a large one. A mold that is too big will not be steamed properly, will not rise easily, will collapse easily, and will fail.

If there is no mold, it is better to use a disposable paper cup from the supermarket and cut it into a shorter size than to steam it in a silly big pot and bowl

The mini platinum silicone muffin mold I use (The diameter of the opening is about 3cm) I made about 14 or 15 of this recipe. I forgot to count?

At this time, the pot should have boiled on the SAIC. Put the basket on the SAIC pot and continue the fire. Steam for 23 minutes.

After steaming, don’t open the lid in a hurry. After waiting for 5 minutes, open the lid, let it cool, and then unmold