Rice cakes are made by soaking the rice one night in advance, grinding it into thick rice milk the next day, and then adding sugar and yeast powder. After fermentation, they can be steamed in a pot. The steamed rice cakes It is white and soft, sweet and a little bit Q, very delicious. Today I used sticky rice flour bought in the supermarket to make steamed cakes, and then added eggs, milk and other ingredients to make the steamed steamed cakes richer in texture. Now I will share the recipe with you!

Ingredients

200 grams of rice flour, 2 eggs, 250 ml of milk, appropriate amounts of raisins and white sesame seeds.

Seasoning

50 grams of sugar, 3 grams of yeast powder.

Method

Step one: Pour 200 grams of rice flour into a bowl, beat in two eggs, pour in 50 grams of white sugar, 3 grams of yeast powder, and white sugar according to your preference Increase or decrease the sweetness appropriately.

Step 2: Pour 250 grams of pure milk and stir while pouring. If the weather is cold, you can heat the pure milk to warm milk and then pour and stir. This will help the fermentation of the rice milk.

Step 3: Stir the rice flour until it is thick and grain-free.

Step 4: Close the lid and let the rice cereal rise until doubled in size.

Step 5: Prepare an appropriate amount of raisins, pour them into clean water, wash them, drain them and put them in a bowl for later use.

Step 6: After the rice milk has proofed, pour in the washed raisins, then stir with chopsticks to remove the air bubbles, and then fully stir the raisins and rice milk evenly.

Step 7: Prepare a large round flat-bottomed plate, brush the bottom of the plate with cooking oil, then pour in the stirred rice milk, cover it and let it rise for another 20 minutes.

Step 8: After the rice milk has proofed, sprinkle some cooked sesame seeds on top, which will look good and taste good.

Step 9: Put the plate into the steamer, cover the lid and steam over medium heat for 40 minutes and then simmer for 5 minutes. Be sure to steam the cake thoroughly so that it won’t stick to your teeth.

Step 10: When the time is up, take out the steamed rice cake and let it cool slightly. At this time, the volume of the steamed rice cake is two or three times the original size. If it does not collapse even after cooling, it means it is very successful.

Step 11: After cooling slightly, press the edges with your hands to release them from the mold, then cut them into small pieces with a knife to enjoy the food.

The rice cake is ready. You can learn how to make it in just a few minutes. It is fluffy, soft, sweet and delicious. Eggs, milk and raisins are added to make the cake more nutritious and delicious. If you want to eat it in the future, you don’t have to buy it outside. It can be eaten as breakfast or as a snack, especially suitable for the elderly and children. Friends who like it can try it!

Tips: 1. Ferment the rice paste until it doubles in size for the first time. If the fermentation time is too long, the rice paste will become sour. Stir evenly and let it rise for 20 minutes for the second time. If the secondary fermentation time is too long, the steamed cake will collapse.

2 It is best to use a round or square plate with a wider bottom to steam rice cakes. This can greatly shorten the steaming time of rice cakes. The steaming time must be sufficient, otherwise it will stick to the teeth if eaten before it is cooked; use your hands If it springs back immediately when pressed, it means it's done.