The practice of white rice cake:
1, glutinous rice flour and sticky rice flour are weighed and put into a basin, and mixed and stirred evenly with chopsticks.
2. Use 340 grams of warm water and flour. When this happens, add two teaspoons of salad oil to continue kneading.
3. Knead the dough until it is smooth and divide it into 4 small portions. Rub some salad oil on your palm and knead each small dose into strips.
4. After all, put it in the pot for 25 minutes, and a small fire will do.
5, can be eaten out of the pot, empty stuttering is also full of rice fragrance, ready to eat, the rest can be bagged and frozen.
Extended data:
1, sticky rice flour and glutinous rice flour are 2:1; The water content is 70% of the total powder; If the ratio of sticky rice flour to glutinous rice flour is adjusted, the moisture must be adjusted accordingly, and glutinous rice flour is more draught than sticky rice flour.
2. Add sticky rice flour to avoid sticky hands, and the operation is simple. The rice cake made in this way is not strong enough, because it is not beaten hard, but steamed on the pot when it is made into dough. The only way to improve the taste is to cut it coarsely, not to stew it with water. By frying, the taste of rice cakes is greatly improved.
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