Ingredients: white rice1/2kg, sugar1/2kg, 2 teaspoons of yeast powder, 3 cups of water.
Exercise:
1. Wash the rice, soak it in clear water for 3 hours, drain the water, add 1 cup of clear water with a stone mill or blender, and beat it into rice slurry for later use.
2. Pour the sugar into two glasses of water. After the sugar is dissolved and rolled, pour the sugar water into the rice slurry and stir it evenly immediately.
3. Pour the yeast powder into 1.5 cup of warm water, mix well and wait for 5 minutes.
4. After the rice slurry (with sugar water) is cooled, pour in the yeast powder and water, stir it a little, cover it with a wet cloth or plastic wrap, and wait for 5 to 6 hours.
5. Boil water in a large pot until it boils, put it in a steamer, put a piece of wet white cloth in the steamer, and then pour in the fermented rice slurry.
6. Cover the steamer and wrap it with a wet cloth to avoid steam leakage.
7. Steam for about 30 minutes, take it out, spread it and cut it into pieces.
8. Try to steam sugar in a steamer instead of vegetables. Using a plate will make the steam in the cake useless, and the steamed sugar will stand upright.
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Simple manufacturing method
Material 1: one and a half cups of glutinous rice flour (sugar cake)
Material 2: 3/4 cup of sugar and 1/2 cup of water; 3/4 teaspoon yeast powder and 1 tablespoon warm water.
Exercise:
1. Add sticky rice flour into the material 1 and mix evenly to form rice slurry.
2. Material 2 is stirred and left for 10 minute, and cellophane is laid on the steaming tray for later use.
3. Cook the rice paste with low fire until it is thick. When cooking, stir constantly to avoid hardening or burning, and then filter with a sieve.
4. After the rice slurry is cool, add yeast water and mix well. Leave it for 6-8 hours until many bubbles appear on the surface, then pour it into a steaming pan, steam it for 25 minutes with high fire until it is cooked, and then cut it into pieces to eat.
Traditionally, the authentic Lunjiao white sugar cake is not sour. It should be crystal clear, sweet, elastic and refreshing.
If it is sour, it may be that the fermentation time is too long, or vinegar is added to prevent deterioration, or it has deteriorated.