Why is the rice cake still mushy after steaming for a long time? It may be too much water or fermentation failure. The yeast powder for making rice cakes is best diluted with warm water and added to the rice paste. This fermentation effect will be particularly obvious. In addition, when steaming rice cakes, the stove should be on all the time. Don't open the lid half-open, so as to avoid cold air entering the pot and affecting its fluffy state. If you don't use paper cups, you can use aluminum alloy pots instead. When steaming, coat the bottom with a layer of cooking oil in advance, so that it is easy to buckle out after steaming.

Eat rice cakes while they are hot. It tastes soft, fluffy, soft and sweet. In some cases, it is more popular than cake. Its biggest feature is that it is fragrant but not greasy!

What should I do if the rice cake is still mushy after steaming for a long time? In this case, there is no other good way except to eat like this. After steaming for a long time, the rice cake is still mushy, indicating that there is too much water and the rice cake has not been fermented successfully. It is suggested to reduce the water consumption next time, and the steamed rice cake paste should be thicker. However, although glutinous rice cake tastes bad, it also has its nutritional value. It's a waste to throw it away. Cut it into small pieces and let the family eat it together.

The specific method of rice cake

Ingredients: rice, flour, sugar, yeast powder, eggs and medlar.

Production process:

1. Soak the rice in cold water for 4-5 hours in advance, then pour it into the juicer and grind it into a finer rice paste. This state is shown in the above picture. Put it into a bowl after grinding.

2. Add the right amount of flour to the bowl. The ratio of flour to rice is 1: 1 (note that it is not the ratio of rice slurry). Add 15g sugar, 5g yeast powder, and add 2 eggs. It can make the taste of rice cakes softer and enhance the fluffy effect.

3. Then use an egg beater to stir in the same direction until it becomes batter. As for viscosity, it feels similar to yogurt.

4. Pour the batter into the paper cup and keep it for 6 minutes. Sprinkle 3-5 Lycium barbarum into the cup for decoration. Boil water in a pot. After the water boils, turn off the fire immediately, then put it in a steamer and wake it up for 20 minutes. When making rice cakes, many people only ferment at room temperature, which easily leads to insufficient expansion and soft taste.

5. When the rice paste is fermented to twice its original size, ignite, boil water and steam for 25-30 minutes. How to remedy the rice cake?