Rice cake is one of the traditional snack foods with China characteristics. Its production is simple and easy to operate, as long as you master a few skills in the production process, it will not stick to your teeth or retract, be fluffy and soft, and taste sweet. My rice cake is made of rice flour, which is bought directly from the store. The processing process is also quite simple, delicious and not on fire, and it is loved by my family.
Family members who have been to South Korea have seen and tasted many kinds of exquisite rice cakes in the market, and sometimes they are at a loss when faced with those colorful and exquisite rice cakes, and they don't know which one to choose. When I hold the rice cakes such as plum blossom, peach heart and apple in my hand, I can't bear to leave my mouth.
I used to make rice cakes, but I didn't know the ratio of rice flour to flour well. The steamed rice cakes were hard and tasted bad, which was not delicious at all. Some friends have also told me that rice cakes will stick to their teeth if they are not well made. However, after many times of practice, I finally found out some experience. The steamed rice cake also has a strong rice flavor, which is delicious. Let's share with you how to make nutritious, delicious and healthy rice cakes.
If you have more experience and skills, I hope to share them with you in the comments section.
rice cake
main ingredients:
25g of rice flour, 15g of flour, 4g of yeast powder, 47ml of clear water (including the amount of yeast powder), 3g of white sugar, and appropriate amount of Xinjiang jujube
Production process:
1. Prepare ingredients. Wash jujube with clear water.
2. After pouring rice flour and flour into the basin, add white sugar and stir evenly with chopsticks.
3. Dissolve the yeast powder with clear water and pour it into the flour. Then pour the rest of the clear water and stir it with chopsticks, and stir it in one direction into a thick paste.
4. Cover it tightly with a pot cover and wake it up to twice its size.
5. cut the jujube and remove the inner core. The jujube in Xinjiang is very fresh, and each jujube is the same size, which is very even. The meat is thick and the core is small. I measured the core with a ruler, and the length is only 1.5 mm. I bought this Xinjiang jujube in the headline shop. The quality of the product is guaranteed, the price is affordable, and it is postage-free all over the country. When I visited Xinjiang two years ago, I brought back some local specialties. I didn't expect that I can buy them online now. It's really convenient.
chop up most of the jujube in the bowl and slice the rest for decoration.
6. It's hot, and the rice noodles are ready in about 4 minutes, and the batter is full of gas. Stir in the batter with a spoon to let all the gas escape.
7. Pour the shredded jujube into the batter and mix well.
8. Take four small bowls and four paper cups. There should be no water in the small bowls, and brush a thin layer of corn oil with a brush to facilitate demoulding. Pour the batter into a bowl, and put some dates on top of the batter for decoration.
9. Pour the remaining batter into the prepared paper cup, and also put jujube slices on it.
1. After putting the water in the steamer, divide it into two drawers, and put the bowl and paper cup filled with batter on the drawers. Bring the fire to a boil, steam for 25 minutes and stew for 3 minutes.
11. Take it out of the pot, let it cool slightly, and then demould it.
12. Finished product drawing. Fluffy and soft rice cake, which does not stick to teeth or retract, is delicious and does not get angry, and is simple and easy to operate.
Friendly reminder:
1. When steaming rice cakes, you need cold water to steam them on the pot.
2. The amount of white sugar can be increased or decreased according to personal taste.
3. If you don't like to put jujube, you can put any dried fruit you like, just whatever you like.