Glutinous rice flour is made from ground glutinous rice flour. It has a fine texture and a soft finished product. It is a good ingredient for making glutinous rice balls, yuanxiao, sesame balls and other snacks.

My family always keeps glutinous rice and glutinous rice flour.

Use it to cook a pot of glutinous glutinous rice balls, or fry a pot of pumpkin balls, purple potato balls, steam sponge cakes, fry sweet potato cakes, or make the Beijing snack "Donkey Rolling", all of which are inseparable from glutinous rice flour.

The following delicacies are what I made using glutinous rice flour.

Ingredients for sponge cake: 250g rice flour, 75g glutinous rice flour, 75g white sugar, 150g cold water. Method: 1. Prepare rice flour, glutinous rice flour, white sugar and cold water; 2. Weigh all the ingredients into a basin; 3.

Mix these ingredients with your hands, and then knead them into coarse grains without dry powder; 4. Take a 6-inch live-bottom cake mold, apply a layer of vegetable oil on the bottom and inner wall, find a coarse-eye sieve, and sift the rice flour into the mold.

This kind of sponge cake will be more delicate when made; if there is no sieve, rub the rice flour into as fine a grain as possible in the previous step without large lumps; 5. Sieve all the rice flour into the mold and shake it gently a few times

, smooth the surface with your hands, but do not press it; 6. Put the mold into a cold water steamer for 40 minutes; I use a steamer, no need to preheat, just put it in directly; let me point out, this is not

It's baked, it's steamed, it's an oven with a steam function, don't get me wrong!

7. When the time is up, let it simmer for 5 minutes before taking it out of the pan; 8. Let it cool naturally and unmold easily; 9. Turn the bottom up to make it flatter, and divide it into equal parts with a sharp knife. Be sure to use a sharp knife. I will just find it.

I used a cutting knife, but the bottom part was cut unevenly; 10. If you want to make it more beautiful, dip the tip of a chopstick into blueberry jam and decorate it with small flowers.

Tips: 1. There is no particularly strict ratio between sticky rice flour and glutinous rice flour, but the ratio of glutinous rice flour to sticky rice flour should not be too much, about 1:3, otherwise the texture will be sticky; 2. If there is no sieve, knead the rice flour as much as possible

Fine grains; 3. If you don’t have a cake mold, you can use an ordinary large bowl. The inside must be greased with oil to remove the mold smoothly; 4. The steaming time is calculated from the time when the cold water is boiled, about 40 minutes, depending on the depth of the mold.

It takes longer to make the mold deeper, and it takes less time to make the mold shallow and wide.