The practice of rice cakes is diversified. Traditionally, rice is usually ground into pulp, or, more simply, sticky rice noodles. Modern practices have added innovative changes on the basis of tradition, making rice cakes more in line with today's tastes. Especially after adding milk, the milk flavor of rice cakes is rich, suitable for men, women and children!
Start making rice cakes 1. 200 grams of rice is washed and soaked with clear water one night in advance, and then it will become about 280 grams after draining the excess water the next day, because rice absorbs water and expands. After that, we can add 80 to 90 ml of water or milk, and then put it in a cooking machine to make rice slurry. If you don't have a cooking machine at home, buy one. Just kidding, there is no cooking machine at home to buy ready-made rice noodles (not glutinous rice noodles), and then add about 170 grams of water or milk to 200 grams of rice noodles.
2. Then add an appropriate amount of sugar about 25g (even if you don't use yeast or eat sweets) and baking powder 2-3g (yeast is slow to ferment, sometimes it will produce a little sour taste, and some people don't like it very much, so you can use yeast if you like. ), and then stir evenly for use. If yeast is used, it needs to stand for at least 20 minutes.
3. Then pour the prepared rice slurry into the mold. Remember that it's best to fill it with only 8 cents, because it will swell after steaming. When the water in the pot is boiled, you can put it in for steaming. It takes about 20 minutes to steam on medium heat. Sprinkle some raisins and jujube slices before steaming.
In this way, the simple family rice cake is made, which is mainly sweet, soft and non-sticky, and different from ordinary cakes, it has the smell of rice.
The practice is very simple, and your favorite friends should do it quickly!