Rice cake is to soak the rice one night in advance, the next day and then ground into a thick rice paste, and then add sugar and yeast, fermentation can be on the pot steamed, steamed out of the rice cake is white and fluffy, sweet and a little Q, very delicious. Today I use the supermarket to buy sticky rice flour to make cakes, and then add eggs, milk and other ingredients, so that the steamed cakes have a richer texture, and now share the practice with you!

Raw materials

200 grams of sticky rice flour, 2 eggs, 250 milliliters of milk, raisins, white sesame seeds.

Seasoning

50g sugar, 3g yeast.

Practice

Step 1: Pour 200 grams of sticky rice flour into the bowl, beat two eggs, pour 50 grams of sugar, 3 grams of yeast, sugar according to your favorite sweetness and moderate increase or decrease.

Step 2: Pour in 250 grams of pure milk, while pouring while stirring, the weather is cold, you can heat the pure milk into warm milk and then poured into the mix, which is conducive to the fermentation of the rice milk.

Step 3: Stir the sticky rice flour until it is thick and grain-free.

Step 4: Cover and let the rice paste rise until it doubles in size.

Step 5: Prepare the right amount of raisins, pour the water to clean it, wash and drain in a bowl.

Step 6: Pour the washed raisins into the rice milk and stir with chopsticks to remove air bubbles, then mix the raisins and rice milk well.

Step 7: Prepare a round, flat-bottomed plate, brush the bottom of the plate with cooking oil, then pour in the stirred rice milk and cover with a lid to let it rise again for 20 minutes.

Step 8: Sprinkle some cooked sesame seeds on top of the rice paste when it is ready, it looks good and tastes good.

Step 9: Put the plate into the steamer, cover and steam on medium heat for 40 minutes and then simmer for 5 minutes, be sure to steam the cake through to eat it will not stick to the teeth.

Step 10: Time to take out the steamed rice cakes slightly cooled, this time the volume of the cake is the original two or three times the size of the cake, cooled and not collapsed shows that do very successful.

The tenth step: slightly cooled, the edge of the hand to press a little to take it out of the mold, and then cut into small pieces with a knife can enjoy the food.

The rice cake is ready, the practice is simple to learn in a few minutes, fluffy and soft, sweet and delicious, with eggs, milk, raisins to make the cake more nutritious and delicious, and then want to eat it without having to go outside to buy, both for breakfast and snacks can be eaten, especially suitable for the elderly and children to eat, like the friends you can try ha!

Hints: 1 the first time to the rice paste fermentation to double the size of the fermentation time is too long, the rice paste will be acidic, stirred evenly after the second time to wake up for 20 minutes can be, the second fermentation time is too long, steamed out of the cake will collapse.

2 steam rice cake is best to use the bottom of the wider round or square plate, which can greatly shorten the time to steam rice cake, time to steam enough, otherwise not cooked to eat will stick to the teeth; hand pressure can be immediately rebound indicates that it is cooked.