Rice cake is a unique traditional food in China, which is characterized by making cakes with rice flour instead of flour. The cakes steamed with rice flour are full of rice fragrance, which is very attractive and deeply loved by children and the elderly. 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. 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 to soak the rice overnight in advance, drain the water, add sugar, and break it with a wall breaker, which can be repeated twice. Until the rice flour feels like cotton, the finer the rice flour, the better the taste of the rice cake.

Stir, let the sugar melt, and let the boiling water cool slightly. After the sugar melts, pour the sugar water into the rice flour several times, stirring while pouring, and stir it into a paste. Prepare a small bowl, add 3 grams of yeast and melt it with a little warm water until the rice paste is warm and not hot. For Jiangsu and Zhejiang people who are almost paranoid about sweetness and glutinous rice, they like to have a warm sweetness from time to time. I have seen grandiose western desserts, cool high-tech and rare ingredients, but I prefer honest traditional desserts.

In fact, the history of rice cakes is very long. During the Wei, Jin, Southern and Northern Dynasties, the embryonic form of the rice cake had already existed, and the rice cake was one of the most distinctive traditional foods in China. Rice cakes are steamed with glutinous rice or rice flour, which is simple to make and easy to store.

The best way to make rice cakes is to clean the canned rice, soak it for 3-4 hours, break it into rice slurry with a cooking machine, put a spoonful of yeast, and let it stand for 3-5 minutes to cause foaming. Add sugar or brown sugar, 4 ounces of sugar per catty, stir it with chopsticks, pour it into a cup, boil the water, steam it for half an hour, and pour the filial rice slurry into a steamer, which has enough water level.