2 portions of rice and 1 portion of glutinous rice/kloc-0.

working methods

1. Soak rice and glutinous rice in clear water for 3 or 4 hours respectively.

2. Drain the soaked rice and glutinous rice, put them into a blender, and then add the clear water just after the rice noodle to make rice slurry at high speed.

3. Spread fine gauze on the leaking sieve, and put a big container under it to receive water. Pour the rice slurry into the sieve to drain.

4. After about 6 hours, the excess water in the rice slurry is basically drained, forming a moist and moderately hard rice noodle ball.

5. Take a deep dish, brush it with a layer of oil, and put the rice flour dough into the dish to flatten it.

6. Put it in a steamer, boil the water and steam for about 40 minutes until the rice noodles are completely steamed.

7, spread a large piece of plastic wrap on the chopping board, you can brush a little oil on the chopping board to prevent the plastic wrap from shifting. Brush a little oil on the safety film to prevent adhesion, and transfer the steamed rice flour dough to the plastic wrap while it is hot.

8. Find a stone pestle or rolling pin and wrap the front end with plastic wrap to prevent sticking. Spread a layer of oil on the surface of rice flour dough and pound it with a stone pestle.

9. Turn the rice cake over several times in the process of tamping, and you can often wipe a little vegetable oil to prevent sticking. After pounding for a few minutes to a satisfactory degree, you can reshape the rice cake.

10. If you want to make sliced rice cakes, rub the rice cakes into a thick tube with a diameter of about 3cm, the surface is slightly dry, wrap them separately with plastic wrap, put them in the refrigerator for the night, and slice them after the rice cakes become hard.

1 1. If you want to make a strip-shaped rice cake, knead it into slender strips with a diameter of 1.5cm, which can also be frozen and hardened, and then cut into strips with a length of 4 or 5cm.