The raw material of sticky rice noodles is rice, which is ground from the seeds of Gramineae rice (rice), also called rice flour or indica rice flour. The truly pure sticky rice noodles are not white, but slightly gray.
The two ingredients have different effects: glutinous rice flour calorie (calorie) 348, potassium (mg) 137, phosphorus (mg)13, carbohydrate (g) 78.3, magnesium (mg) 49, calcium (mg) 26, protein. 1.54, zinc (mg) 1.54, sodium (mg) 1.5, iron (mg) 1.4, vitamin e (mg) 1.29, fat (g Glutinous rice is warm and sweet, and has the effects of tonifying the middle warmer, strengthening the spleen and nourishing the stomach.
The calories (calories) of sticky rice noodles are 346, phosphorus (mg) 1 10, potassium (mg) 103, carbohydrate (g) 77.9, magnesium (mg) 34, calcium (mg) 13, and so on. 1.7, manganese (mg) 1.29, fat (g) 0.8, dietary fiber (g) 0.7, vitamin E (mg) 0.46, copper (mg) 0.3 and vitamin b1(mg) 0. Rice is mild and sweet, and has the functions of nourishing the middle energizer, nourishing the stomach, nourishing essence and brain, improving hearing and eyesight, harmonizing five internal organs, dredging blood vessels, relieving vexation and thirst, and stopping diarrhea.
The use of viscosity is different from that of glutinous rice flour. Glutinous rice flour is sticky, soft and sweet to eat, and the dough will stick to hands and teeth after steaming. Suitable for making sugar, glutinous rice balls, rice cakes, pumpkin cakes and other delicacies.
Sticky rice noodles Sticky rice noodles are the lowest glutinous rice varieties. Unlike sticky rice, it tastes smooth and sweet. Suitable for making radish cakes, taro cakes, rice cakes, rice noodles and other delicacies.
4 What can sticky rice flour and glutinous rice flour do? Can make a lot of delicious food, such as sweet potato cakes, rice cakes and so on. It is recommended to make rice cakes, which are soft and delicious.
Ingredients: 75g glutinous rice flour, sticky rice flour 190g, 30g white sugar, clear water 100g, appropriate amount of cooked soybean flour and appropriate amount of white sugar.
Exercise 1. Pour glutinous rice flour, sticky rice flour and sugar into a basin, slowly add clear water, and stir the mixed flour by hand while pouring clear water.
2. The mixed flour is loose particles, but it can be agglomerated by hand, and the flour does not need to be too wet. So the amount of water is not absolute. Add it slowly, not at once, depending on the state of the flour.
3. After the flour is mixed, rub it back and forth with both hands to spread the big dough, so that the temperature of the flour is even.
4, flour sieving, it is best to find a screen with a larger mesh, which is convenient for sieving and can quickly screen out flour.
5. Sieving can make flour fluffy. When sieving, hold a spoon and scrape while pressing. The flour will be sieved in a moment.
6. Brush a thin layer of edible oil inside the mold to facilitate demoulding.
7. Scoop the screened flour into the mold and make it concave to facilitate the filling.
8. Prepare the stuffing, take a bowl, pour in a proper amount of cooked bean flour and white sugar, and stir the cooked bean flour and white sugar evenly with a spoon.
9. Spoon the stuffing into the concave flour prepared in the seventh step.
10. Fill the mold with flour with a spoon and gently smooth the top with a spoon. Do not compress it.
1 1. Put a proper amount of water in the pot, boil the water, put it in a steamer, cover it and steam for about 25 minutes, the specific time should be adjusted according to the size of the mold.
12, after steaming, uncover the lid, air it a little, and then demould it in reverse.