Can rice cakes be made with any rice?

Both japonica rice and indica rice can be made, but the taste is different. Because japonica rice is relatively glutinous, the texture of the cake is soft and glutinous, while the texture of indica rice (sticky rice) is lower and more sticky.

I prefer the soft ones, and I like both.

You can make it by beating rice into rice paste yourself, or you can just buy rice flour to make it.

Ingredients preparation: 300g rice flour, 300g warm water, 3g yeast, 60g sugar, a little oil (brush).

Specific methods: 1. Rice flour is rice flour, which is ground rice. It can be purchased in supermarkets or online and is not expensive.

2. Add warm water not exceeding 35 degrees into a large bowl, add sugar and yeast.

The white sugar can be increased or decreased as appropriate. The white sugar in the ingredients is slightly sweeter. I think it is just right. You can adjust it according to your own taste.

3. Use chopsticks to stir the yeast and sugar until they melt.

4. Add 300 grams of rice flour.

Pay attention to the ratio here. The ratio of rice flour to water is one to one. This ratio is easy to remember, and the made cake is just right in softness.

5. Continue to stir the rice flour with chopsticks or egg beaters until there are no grains and it becomes a thin batter, similar to how you spread egg pancakes in the morning.

Regardless of the degree, as long as everyone remembers the ratio of rice flour to water, there is no difference.

6. Then cover with plastic wrap or a plate and let the steamed cake batter ferment at room temperature.

If the weather is cold, it is recommended to put it in the oven or take other measures to keep it warm and promote fermentation.

7. When the volume of the batter increases significantly and the smell of wine comes out, use chopsticks to stir the batter on the surface slightly. When countless bubbles appear, it means the fermentation is complete.

Be careful not to over-ferment here, otherwise the rice cake will become sour and the rice cake will not be soft and hard.

8. Brush the mold with oil, stir the fermented batter a few times to disperse the air bubbles, and then pour it into the mold. Make sure it is eighty percent full, but do not fill it to the top.

9. Continue to let the batter ferment for the second time until the mold is full, and then it can be steamed.

10. Put the steamer on, turn off the heat after 20 minutes, simmer for five minutes before opening the lid.

11. Turn off the heat, remove from the mold, let cool and then cut into pieces. The flavor will be better when eaten cold.