Rice cake is one of the traditional snacks of Han China and has a long history.

I remember that when I was a child, the main snacks for rural children were rice cakes. The rice cakes made by my grandma were soft and sweet. When I grew up, I could no longer eat this taste! With the development of society, many delicacies and snacks have undergone various transformations. Even simple rice cakes have been made in many different ways, incorporating many modern features, and some of them taste far better than before. Take a look at how these delicious rice cakes are made

Method 1: Home-style rice cake

Ingredients: 300 grams of round glutinous rice, 200 grams of No. 2 sugar, 100 grams of raisins, 20 pudding models

Instructions:

1.) Wash the round glutinous rice and soak it in water for about 4 hours, then put it in a steamer and steam it for about 20 minutes.

2.) Stir No. 2 granulated sugar into the glutinous rice while it is hot until the grains are completely melted, and it becomes rice cake.

3.) Arrange raisins at the bottom of the pudding mold, then fill it with rice cakes and press until full. Prepare all the ingredients in order, let it sit for a while until the rice cakes are set, and then remove them from the mold. Edible.

Method 2: Two-color sesame glutinous rice cake

Materials: glutinous rice flour, dark chocolate, pure milk, white sugar (amount depends on personal discretion)

Method:

1. Add pure milk to some glutinous rice flour and mix well, and knead it into a white dough.

2. Add the steamed dark chocolate juice to part of the glutinous rice flour and knead it into a dark dough.

3. Find an iron lunch box as a mold, apply a layer of butter inside the iron box, first spread the dark dough on the bottom of the iron box, then spread the white dough, and press lightly evenly.

4. Sprinkle a layer of sesame seeds on the white dough and steam it in a hot water pot for about half an hour.

5. After steaming, pour it out, cut into pieces, dip it in sugar and eat.

Additional point:

Two-color glutinous rice cake (Seri Muka) is a unique Nyonya-style dessert in Malaysia: the green juice of mashed horse chestnut is mixed with corn paste and covered in Add coconut milk to the glutinous rice, cook and cool before eating. The flavor of coconut and orchid leaves a lingering aroma in the mouth when you taste it. The locals also dip some kaya to complement the taste.

Method 3: Green tea red bean glutinous rice cake

Ingredients: 100 grams of glutinous rice flour, 50 grams of rice flour, 2 tsp of vegetable oil, 120-125 grams of green tea juice, 4 grams of green tea powder, Appropriate amount of green tea leaves and appropriate amount of red bean paste

Method:

1. Brew appropriate amount of green tea with boiling water. Take 120-125 grams of green tea juice and set aside to cool for later use. Take out some tea leaves, drain off the water, chop them with a knife, and set them aside;

2. Mix the glutinous rice flour, sticky rice flour, and green tea powder evenly, add vegetable oil, and cool green tea juice. There are also chopped green tea and knead it into glutinous rice balls;

3. Brush the plate with oil, take a small portion of the glutinous rice dough, roll it into a small ball, flatten it, shape it into a round piece, and wrap it Pour an appropriate amount of red bean paste, seal it, and place it on a plate;

4. Boil a pot of water, place the wrapped glutinous rice balls on the steamer, and cook over medium heat for 20 minutes.

Method 4: Brown sugar sweet potato rice cake

Ingredients: 2 pounds of sweet potatoes, 3 pounds of round glutinous rice, 100g of salad oil, 750g of brown sugar, 300g of disaccharide sugar, 3/2 cup of water

p>

Method:

1. Peel and slice the sweet potatoes, put them in a steamer and steam them over medium-high heat for half an hour, then press them into a puree and set aside.

2. Wash and drain the glutinous rice, put it into a pot covered with steamer cloth and steam for 40 minutes.

3. Take a dry pot, add salad oil and seasonings, stir-fry over low heat until completely melted, add water and bring to a boil, pour in the glutinous rice from step 2, stir-fry evenly and turn off the heat.

4. Take a mold, first apply a layer of salad oil on the bottom, spread a layer of glutinous rice about 1cm thick and press it tightly, evenly fill it with a layer of sweet potato filling, and then spread the other half Press the glutinous rice tightly, then cut it into 4×4cm pieces, let it cool before eating.

Method 5: Japanese Vanilla Coconut Flavored Glutinous Rice Cake

Ingredients: 455 grams of glutinous rice flour, 500 grams of sugar, 1 teaspoon of baking powder (baking powder), 475 ml of water, vanilla extract 1 teaspoon, 1 can of coconut milk (420 ml), 1/4 teaspoon of red food coloring, 205 grams of potato starch

Method:

1. Preheat the oven to 175 degrees Celsius. Take a 23X33 cm rectangular baking pan and lightly brush the inside with oil. Take another mixing bowl, add glutinous rice flour, sugar and baking powder, mix well and set aside.

2. In a medium bowl, add water, vanilla extract, coconut milk and red food coloring, mix thoroughly. Then add the rice flour mixture and stir until it forms a smooth paste. Pour mixture into prepared baking pan.

3. Completely cover the baking sheet with aluminum foil and bake in the preheated oven for one hour. Take out and let cool completely.

4. Remove the aluminum foil. Turn the plate with rice cakes upside down on a clean board with a thick layer of potato starch sprinkled on the surface. Use a plastic knife to cut the rice cakes into bite-sized pieces and coat them all with starch. Use a plastic knife because the rice cake will not stick to the plastic knife easily.

Method 6: Two-color water chestnut cake

Ingredients: 250 grams of water chestnut powder, 500 grams of sugar, 1000 grams of milk, appropriate amount of vanilla powder, 1000 grams of water, 25 grams of cocoa powder.

Method:

1. After the water chestnut powder is dissolved in part of the milk, add sugar and vanilla powder to the remaining milk and put it into a pot and bring to a boil.

2. Pour the boiled milk into the deep-opened water chestnut powder, stir until it becomes sticky, put it in a plate and steam it over high heat to make a light-colored water chestnut cake.

3. Add sugar and cocoa powder to the water and bring to a boil. Pour into the dissolved water chestnut powder and stir until it becomes sticky. Place it in a plate and steam over high heat to make dark water chestnut cake. The two colors of water chestnut cake can be made into various shapes.

Method 7: Chestnut and Coconut Millet Cake

Ingredients: 250 grams of millet, 5 chestnuts, 1 tablespoon of sugar, 2 tablespoons of grated coconut

Method:

1. Wash the millet and soak it in cold water for half a day.

2. Peel and coat the chestnuts and cut them into finely chopped pieces.

3. Add a little water to the chopped millet and chestnut kernels and cook them in a small rice cooker.

4. Put the sugar into the cooked chestnut millet and mix thoroughly to form a rice cake mixture.

5. Use a spoon to put the rice cake ingredients into a deeper mold, compact it, and then gently knock it out to make millet cake.

6. Roll the rows of millet cakes in coconut until the surface of the millet cakes is evenly coated with a layer of coconut.

Tips

The soaking time of millet should make it more sticky after cooking, otherwise the finished millet cake will easily fall apart