Ingredients?

Glutinous rice flour (water-milled glutinous rice flour is better) 1000g

Brown sugar and white sugar 500g (half and half red and white)

800ml boiling water

Adequate amount of cooked sesame seeds

How to make glutinous rice cake?

Melt 500g sugar with 800ml boiling water and let cool for later use.

Slowly add the cooled sugar water to 1000g of glutinous rice flour. If the sugar water is not enough, add some water. Stir the sugar water and glutinous rice flour evenly until there are no particles. You can stir as you please.

The final paste will flow smoothly when scooped up, and the lines formed will slowly disappear. If you think the paste is too thick, add some water; if it's thin, add some powder. (The flowing paste looks like a chocolate-colored ribbon)

After the paste is stirred, pour it into a bowl brushed with cooking oil (the cooking oil can also be mixed with sugar water evenly and stirred into the glutinous rice) In the flour, the 26 cm wide Luo Luo is just enough to make 1000g glutinous rice flour rice cake). You can also put oil paper around the lollipop to make it easier to take out after steaming. It doesn't matter if there are some bubbles on the surface, it won't affect it.

After filling the paste, you can directly steam it in a pot with cold water. After the water boils, the heat will start at 1600 and it will be cooked in 1.5 to 2 hours. (It will not affect the longer steaming time.) (Try to open the lid as little as possible in the middle. , unless the water needs to be boiled dry, so try to add enough water before steaming). ?

The cooked rice cake will swell and grow taller. You can use chopsticks to pick it up from the bottom to see. As shown in the picture above, it is ripe when the color is consistent and there is no white color.

After the rice cake is steamed, there will be some water on the surface. Just use a kitchen towel to absorb the water, then sprinkle with cooked sesame seeds and you are done. (The sesame seeds need to be steamed before being sprinkled, so they are more fragrant than steaming them all together)

The color of freshly steamed rice cakes is lighter and not so beautiful. I feel a little confused when I look at the picture without sesame seeds. Don't worry, the color will become darker and darker and become even and beautiful after a while. That’s the beautiful food in step 7.

When the rice cake is almost cooled, use chopsticks or a spatula to draw a circle around it to make it easier to take it out. Delicious start.

If you are not in a hurry, you can leave the rice cakes for a few hours before cutting them, so they are less sticky. Remember to apply some cooking oil on the knife when cutting to prevent it from sticking.

The color will be more beautiful after being left for a few hours. At this time, your hands will not be sticky when you eat it, and it will feel elastic.

How to eat → ① Steam it directly and let it sit for a while before eating it. If you are impatient, you can grab it directly, or you can slice it and eat it gently; the freshly made one will be sticky, so let it sit for a while and the taste will be better. Great.

②If you can’t finish it, you can put it in a fresh-keeping bag and put it in the refrigerator or quick-frozen. Quick-frozen can be stored for a long time. When you want to eat it, it is slightly softened, slice it, steam it until soft, or wrap it in egg liquid and fry it.

③The rice cake can be fried and eaten very delicious: slice the rice cake and coat it with a layer of egg liquid, fry it in a pan with hot oil until golden brown.

④ If you are making rice cakes without sugar, you can also make fried rice cakes. The eating method is the same as white rice cakes. Slice and fry, add some shredded pork, cabbage, soy sauce, etc. and fry together in your favorite oil pan. Just as long as it's cooked and tasty. Personally, I still feel that rice cakes are more delicious when added with sugar, and fried rice cakes are better when fried. You can also slice it and cook it. Put cold water or cold stock in the pot and add sliced ??rice cakes and your favorite ingredients.