Everyone who has eaten the fermented rice cake knows that the aroma constantly overflows during the fermentation process. After putting it on the steamer, it is no exaggeration to say that the house is filled with fragrance. The aroma is wine, rice, and sweet. The fragrance is intertwined, and the strands of it make people slightly tipsy, and greedy people suddenly arise. Take a bite and feel soft and chewy, eat it hot or cold, each has its own merits.

Believe me, compared with the home-made rice cakes, the commercial ones are weak. Lazy students can use rice flour, but if you want to taste the pure taste, you must choose fresh and high-quality rice and grind the rice milk yourself. The long-lasting rice aroma is definitely worth the little trouble you pay for it.

The house full of fragrant fermented fermented rice cake

Ingredients: 300 grams of fresh Wuchang rice, 300 grams of water, 50 grams of fermented fermented fermented rice, 1 gram of yeast, 1 gram of fermented fermented fermented rice, fine casserole 50 grams of sugar.

How to make rice cakes made with fermented fermented rice

1. Rinse the rice, add water, sweet fermented fermented rice and fine sugar and grind it into rice paste with a food processor.

2. Add yeast and koji to the rice milk, stir evenly, and place in a warm and humid place for fermentation.

3. The rice milk is about 3 times in size and there are dense small pores on the surface.

4. Pour the mold into about 50% full and let it sit for 20 minutes. When the rice milk has risen to 70% full, garnish the surface with your favorite dried fruits. I used dried yellow peaches and dried cranberries.

5. Put the water in the steamer to boil and steam over high heat for about 15 minutes.

Food Tips: The rice milk must be stirred until it is smooth and particle-free. You can stir it once, then pour out the rice milk, and rinse the rice flour particles remaining on the wall of the wall breaker. Finally, pour in the rice milk and stir again until it becomes very smooth.