Ingredients: 350 g of sticky rice flour, 100 g of flour (low gluten), 150 g of brown sugar, 200 g of mash (wine liquor), 300 g of boiling water, 5 g of yeast, 30 g of dried cranberries!
Container: heat-resistant paper cups or molds, bowls or other containers
Tools: Zhenmian Electric Steamer or Steamer, Regular Steamer
Steaming time: 20~25 minutes, depending on the size of the container.
Practice:
The brown sugar I used here is pure brown sugar, put it in a large bowl, add about 300 g of boiling water, press it with a spoon and stir until it melts. When it is completely melted and not hot, it is ready to use.
Put the mash into a cooking cup and beat to a pulp and set aside.
Mix the sticky rice flour and flour into a large bowl, pour in the mash liquid and high sugar resistant yeast
Then slowly add the brown sugar water to the flour, stir well
Mixed batter as shown in the picture like this, fine and smooth, no powder state, lift the egg pump, the batter dripping slowly, not disappearing within ten seconds can be.
Covered with plastic wrap and set aside to ferment until doubled in size, the weather is hot, the batter is particularly fast. There are a lot of air bubbles in the fermented cake batter, at this point, use chopsticks to stir and stir, become smooth on it.
Fill the paper cups with the batter, either 9 full or full (the full cups bloom better), and top with dried cranberries. The best way to do this is to use round paper cups, as the square ones are a bit misshapen and not very pretty!
Take out the steamer, add enough water to the tank, put on the steamer tray, put the brown sugar rice cake cups into the steamer tray, here just 8 cups, put two layers.
Cover the lid of the steamer, turn on the power, set the time to start steaming, you can do other things during this period, do not have to look after, time to the machine will have a beep.
Time is up, brown sugar cake steamed, full of aroma with wine flavor, soft and delicious and popping teeth, than when I was a child, my mother made rice cake is also delicious.