Ingredients for rice cakes (two 3.5-inch x 7-inch rectangular molds)

300 grams of glutinous rice flour

300 grams of sugar flakes

1 tbsp coconut milk

490g water

75g clear noodles

Preparation

1. Boil the sugar and dissolve in water until frozen , after freezing, add coconut pulp and ginger juice and sieve to remove the consistency.

2. Add glutinous rice flour and clear noodles (the flour must be sieved), stir evenly with chopsticks twice, the flour will be A little slippery. Until the powder paddle is picked up and it falls down.

3. Pour into an oiled cake pan and steam over water for about 1 hour.

Tips

1. How to make coconut rice cake: Change the sugar inside to rock sugar and use 1 can of coconut milk, and use water for the remaining amount.

2. If the water content of the rice cake feels very good, you can add water little by little.

3. During the process of making the rice cake, if the glutinous rice flour slurry is tarted, do The rice cakes will be more smoky and tough. When making the rice cakes, add water to the flour. When the flour turns into a paste, lift some of the paste (it is impossible to lift the entire paste), and then put it back in the pot. , if so, do it until you think it is enough.

Carrot Cake

Ingredients: 3 pounds of white radish, appropriate amount of preserved meat, 1 tael of shrimp, 3 mushrooms, 8 taels of rice flour, a little coriander, and 1 tael of sesame seeds

Seasonings: 1 tablespoon salt, 2 tablespoons sugar, a little pepper, 4 ounces cornstarch

Method: 1. Soak mushrooms and dried shrimps in hot water and cut into small pieces.

2. Wash the cured meat with hot water and cut into pieces.

3. Grate the radish, add two cups of water, salt and sugar and cook for about five minutes.

4. Separate the water from the shredded radish, pour the rice flour into the radish while it is still hot, and slowly pour the water in which the radish has been cooked into the radish, paying attention to the appropriate amount.

5. Add cured meat, dried shrimps, mushrooms, pepper and oil and mix well.

6. Pour the cake batter into the oiled cake basin and steam for about 40 minutes.

7. Saute the sesame seeds until fragrant. When the cake is cooked, add coriander and sesame seeds to the cake surface and you can eat it.

Tips:

Do not grate the radish

If you want to eat cake with a strong radish flavor, do not grate the radish, but cut it into thin strips with a knife, because Water will come out of the radish when it is planed, and water will come out again when it is steamed, and a lot of the flavor of the radish will be lost.

1 catty of flour, 4 catties of radish, good intentions

If you like the texture to be a bit more "sharp", you can use 1 catty of flour and 5 catties of radish. However, some people are afraid that cutting the cake during frying will cause bad luck. 1 pound of flour and 4 pounds of radish will make the cake harder and stiffer. No matter how many pounds of radish there is per pound of flour, the amount of water (including the water released from the radish) is still 3 cups.

The flour paste should be "Ji" enough

Before the flour paste is poured into the cake pan, be sure to stir until it is "Ji", otherwise the flour paste will become thin in the cake pan. The next "Jie" is not even enough.

,Reference: me,

Carrot cake

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Picture reference: leisure-cat/images/Law%20Pak%20Pudding

Produced by: Grandma, Ah Mao

Materials (four-bottomed paper basin)

White radish (peeled, grated) < /p>

5 pounds

Picture reference: leisure-cat/images/law%20pak%20puddingii

Rice flour

1 pound

Corn flour

1/2 cup (60g)

Lean pork

5?

Sausage

4 skewers

Shrimp

1 tael (40g)

Mushrooms

1 cup (120g)

p>

Water

2 cups (500 ml)

Oil

6 tablespoons

Seasonings

< p> Minced garlic

2 tablespoons

Sugar

1 teaspoon

Pepper

A little

Salt

2 teaspoons

Chicken powder

2 teaspoons

Production process

1. Soak dried shrimps, mushrooms and Chinese sausages separately and cut into cubes.

Picture reference: leisure-cat/images/law%20pak%20puddingi

2. Wash and mince the pork and set aside.

3. Peel and grate the white radish, and keep the radish water for later use.

Picture reference: leisure-cat/images/law%20pak%20pudding1

4. Sift rice flour and corn flour into a large bowl, and dilute with 2 cups of water into a slurry. Add radish water and mix well.

Picture reference: leisure-cat/images/law%20pak%20pudding4

5. Heat a red pot, add oil and sauté minced garlic until fragrant, stir-fry minced meat, add minced meat, Stir-fry the dried shrimps, mushrooms, and sausage dices, and then heat up the pot.

Picture reference: leisure-cat/images/law%20pak%20pudding2

6. Heat a red pot, add shredded radish and stir-fry until seven ripe, add rice flour paste, use medium Stir into a paste while boiling, add seasonings, and stir-fry half of the dried shrimps, mushrooms, and sausages until the water is reduced.

Picture reference: leisure-cat/images/law%20pak%20pudding5

7. Pour the fried ingredients into four paper basins, and put the remaining minced meat and shrimps into , mushrooms, and sausage slices are spread on the radish cake noodles, and steamed over high heat for 45 minutes.

Picture reference: leisure-cat/images/law%20pak%20pudding6

Note

1. The shredded radish and rice flour paste must be fried until cooked through Collect the water, otherwise the steamed radish cake will have powder on top and radish on the bottom.

2. Traditional carrot cake is made from bacon, but it is healthier to use lean pork instead.

Traditional rice cake + coconut rice cake Chinese New Year Pudding

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Picture reference: leisure-cat/images/1407%20new%20year% 20pudding1_1

People say that in the New Year, good intentions must be steamed first, so we newlyweds want to try it~ We made traditional rice cakes and coconut milk rice cakes together. I wish you all a happy one-on-one Good things come in pairs. Today, on the first day of the Lunar New Year, my younger brother and my sister had these, and they both received good reviews. I rated them both as soft and cooked, and the coconut milk one was more fragrant but not too sweet. It was so good! ~ huey & man

Recipe reference and tips provided: cookeasy (Xingmei)

Production: huey & man

Materials (2 3.5-inch x 7-inch rectangular molds)

Glutinous rice flour

300 g

Sugar

300 g

Coconut milk

1 tablespoon

p>

Clear water

490g

Clear noodles

75g

Preparation

1.

Add water to dissolve the sugar and wait until frozen. After freezing, add coconut pulp and ginger juice and sieve to remove the residue.

2.

Add glutinous rice flour Mix the noodles (the flour needs to be sieved), stir evenly with chopsticks twice, the flour will be a little slippery. Until the powder paddle is picked up and it falls down.

3.

Pour into oiled cake pan and steam for about 1 hour.

Tips

1.

Coconut rice cake recipe: Change the sugar inside to rock sugar and use 1 can of coconut milk, and use water for the remaining amount.

2.

If the water content of the rice cake is very high, you can add the water little by little.

3.

The whole During the process of making rice cakes, if you tart the glutinous rice flour slurry, the resulting rice cakes will be more smokey and tough. When making the rice cakes, add water to the flour. When the flour becomes a paste, lift up some of the paste (impossible). Lift the entire batter) and then place it back in the pot until you think it's enough.

,

Picture reference: i27.photobucket/albums/c196/kennymelody/Food/CIMG4971

Picture reference: i27.photobucket/albums/c196/kennymelody /Food/CIMG4970

Picture reference: i27.photobucket/albums/c196/kennymelody/Food/Thumb_0001

Materials (can be used to make 19cm cake basin with 1 base)

Glutinous rice flour...200g

Clear noodles...100g

Large pieces of sugar...330g (about 4 pieces)

Coconut juice.........1 can ''400 ml''

Water.........150ml

< p> Corn oil...1 tablespoon

Steamed cake basin...19 cm

Method

1. Grease the cake basin , prepare a pot of hot water to steam the cake

2. Sift the glutinous rice flour and clear noodles evenly, add coconut milk and mix well to form a batter

3. Add the water into the pot and bring to a boil. Turn to low heat and add sugar to dissolve. After it cools, add the above solution to the batter and stir continuously to avoid powdery particles

4. Return the batter to the pot and cook over low heat with a wooden spoon. , until the batter turns into a paste, add corn oil and mix well, then put it into a cake pan and smooth it, cover the cake pan with tin foil, put in hot water and steam for about 1 hour and 15 minutes.

Carrot Cake

Rice milk

Clear noodles

1 tael

Cornstarch

1 tael

Rice flour

8 taels (steamed) 11 taels (fried)

Radish shreds

< p> 20 taels (of which 10 taels are used for rice milk)

Water

2 jins

Seasonings

Salt

4 cents

Sugar

7 cents

Chicken powder

2 cents

p>

Ingredients

Chinese sausage/cured meat

3 taels each/Sui Yi

Winter mushrooms

5 pcs/Sui Yi< /p>

Shrimp

1 tael/ Sui Yi

Ancient moon powder/ sesame oil

Sui Yi

Method

p>

1. Fry shrimps in oil, then add other ingredients and seasonings

2. Add radish shreds and water, bring to a boil and pour in

3. Mix rice milk diluted with 10 liang of water and mix well

4. Steam for 25 minutes

, reference: kennymelody.mysinablog/index?op=ViewArticle&articleId=418672 + tzemaggie.sinatown/food/food16,mix 10g rice cake into 20g radish cake, so it bees rice cake radish cake.,Reference: me,