materials

2g of rice and 1g of glutinous rice.

Practice

1. Soak rice and glutinous rice in clear water for 3 or 4 hours respectively.

2. Drain the soaked rice and glutinous rice, then put them into a blender, and then add clean water that has just passed the rice noodles, and beat them into rice slurry at high speed.

3. Spread fine gauze on the leaky sieve, and put a large container under it to receive water. Pour the rice slurry into the sieve to drain.

4. After about 6 hours, the excess water in the rice slurry is basically drained, forming a moist rice flour ball with moderate hardness.

5. Take a deep dish, brush a layer of oil inside, and put the rice flour dough into the dish to flatten it.

6. put it in a steamer, boil the water and steam for about 4 minutes until the rice noodles are completely steamed.

7. Spread a large piece of plastic wrap on the chopping board. You can brush a little oil on the chopping board to prevent the plastic wrap from shifting. Brush a little oil on the insurance film to prevent sticking, and transfer the steamed rice flour dough to the plastic wrap while it is hot.

8. Find a stone pestle or a rolling pin and wrap plastic wrap around the front end to prevent sticking. Rub a layer of oil on the surface of the rice flour dough and pound it with a stone pestle.

9. Turn the rice cake over several times in the process of tamping, and you can always apply a little vegetable oil to prevent sticking. After pounding for a few minutes to a satisfactory degree, you can reshape the rice cake.

1. If you want to make sliced rice cakes, rub the rice cakes into a thick cylinder with a diameter of about 3cm, air dry the surface slightly, then wrap them with plastic wrap separately, and refrigerate them overnight in the refrigerator until the rice cakes become hard and slice them.

11. If you want to make a strip-shaped rice cake, knead it into a slender strip with a diameter of 1.5cm. Similarly, it can be frozen and hardened and then cut into strips with a length of 4 or 5cm.