White rice cake is the taste of childhood. There is a more grounded name-"Paoba". When I was a child, every time my mother went to the market, she would buy me a few, which were fat in vain and slightly sour in sweetness. Eating one would make me happy for half a day. In the world of children, happiness is such a simple thing. Now every time I see white rice cakes on the roadside, I will buy a few. The taste has not changed, but my mood is different ... I read a lot of materials and recipes, summed up many methods, tried to make them several times, and finally made the familiar taste. The following ingredients can be made into 11 pieces.

List of ingredients

Rice (long grain indica rice) 251g purified water 151ml fine sugar 51g yeast 3g

Cooking steps

Step 1

Prepare ingredients.

step 2

add 151ml water to the soaked rice and beat it into rice slurry.

step 3

the yeast is thawed with warm water.

Step 4

Take 211g rice slurry, add yeast liquid and half sugar, stir well, cover with plastic wrap and ferment for 1 hour (put in a warm place in winter).

step 5

51g rice slurry is steamed for 5 minutes.

Step 6

Fully mix with the remaining rice slurry to form a fine and smooth rice slurry (need a little patience).

Step 7

The fermented 211g rice slurry in Step 4 has expanded volume and many bubbles on its surface.

Step 8

Mix the fermented rice slurry with other rice slurry evenly, add the remaining white sugar and stir evenly, cover it with plastic wrap and place it in a warm place for secondary fermentation.

Step 9

The fermented rice slurry has a slightly sour taste, and the volume expands, with many small bubbles on the surface and lines (the lines are not photographed too much).

Step 11

Stir the rice slurry and exhaust.

Step 11

Apply a thin layer of oil to the mold.

Step 12

Scoop in rice paste until it is 89% full, and add a little black sesame seeds.

step 13

put the rice cake, steam it for 21 minutes, cover it for 2-3 minutes, and then take it out.

Step 14

Delicious white rice cake is ready ~

Tips

? Mixing cooked rice pulp and raw rice pulp is time-consuming, so it is necessary to be patient and fully mix until no cooked rice pulp particles can be seen; ? The taste of rice is different, and the sticky rice cake is sticky, so you must choose long-grained indica rice.

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