First of all, 300 grams of brown sugar, 150 grams of water poured in a pot, open medium heat to boil brown sugar off the fire standby. Add 600 grams of glutinous rice flour in the basin, pour the brown sugar water into it, stirring while pouring, and then add 400 milliliters of boiling water, stirring to form a thick batter, and slowly knead it underhand, kneading it into a very fine, no lumps on the surface can be.

Prepare a deeper plate, lay a layer of greaseproof paper inside, pour the batter in, dip some water in your hands, pat the surface smooth, then steam the hot water on the pot for 60 minutes, time to turn off the fire out of the pot, put it on the side to dry for 2 days or so, wait until the rice cakes become hard to take off the mold, cut into small pieces and put them on the plate, steam the hot water on the pot for 10 minutes, time out of the pot can be open and eat.

Need to pay attention to the place:

First: and when the noodles, remember to first use brown sugar water scalding noodles, and then hot water and noodles, are pouring while stirring, stirring into a thick batter, hand kneading for a while, kneading into a fine, non-granular batter can be.

Second: Inside the mold on a layer of greaseproof paper, if there is no greaseproof paper at home, in the bottom and the edge of the part have to brush a layer of oil, so that it is easy to release the mold.

Third: remember to steam the rice cakes in hot water, first steam 1 hour, and then out of the pot to dry for about 2 days, so that the rice cakes will taste more soft and strong, and finally cut the rice cakes into small pieces, also hot water on the pot to steam, about 10 minutes of steam packet can be.