Salty and sweet rice cake, jujube paste rice cake, radish cake, brown sugar taro cake
Salty rice cake
Ingredients: A. 0.5 kg glutinous rice flour, 2 tablespoons white powder, 2/3 cups brown sugar and 3/4 cups water.
B 8 mushrooms, 3 pieces of shredded pork, 2 tablespoons of soy sauce, 2 tablespoons of fried onion crisp and 2 tablespoons of oil.
Practice:
1. Mix the rice cake powder first. Add sugar in material A into water and mix well, then add glutinous rice flour and white powder, and mix well for later use.
2. Stir-fry the rice cake stuffing. Stir-fry shredded mushrooms, add shredded pork and soy sauce, mix well and turn off the heat. Add the fried onion crisp before taking out the pot and mix well.
3. Mix powder and stuffing. Pour the stuffing from the second method into the glutinous rice paste from the first method and mix well. Spread rice cake paper in the inner pot and pour the mixed materials.
4. Prepare the quick pot. Put half a pot of water in the pot, put it on a shelf, put the inner pot in (the inner pot doesn't need to be covered), cover the quick pot cover, cook on high heat until it makes noise, turn to low heat and continue cooking for 25 minutes, then turn off the heat.
Jujube paste rice cake
Ingredients: glutinous rice flour 1 kg, medium gluten flour 75g, black jujube paste half a catty, brown sugar120g, two tablespoons of caramel, salad oil 75g, and raisins.
Practice:
1. All materials are mixed evenly (except raisins), and water is added to adjust to a proper concentration (paste).
2. Pour into the inner pot covered with rice cake paper, sprinkle with raisins and cook for 25 minutes in the same way.
Fried white radish patty
Ingredients: glutinous rice flour 1/2kg, shredded white radish1you1/2kg, 4 diced bacon (150g), 2-3 tablespoons of dried shrimps, 2 tablespoons of fried shallots and 3 cups of water.
Seasoning: 2 tbsps of white powder, spiced powder 1 tsp, salt 1 2 tsp, white pepper1tsp.
Practice:
1. Add seasoning to the rice flour and mix well with 2 1/2 cups of water.
2. Stir-fry dried shrimps, bacon and shredded white radish. After stir-frying, reduce the fire, add the remaining half a cup of water to cover the pot and simmer until soft.
3. When the shredded radish is translucent, you can add the fried onion crisp and powder slurry, stir-fry until it is semi-solidified, and then turn off the fire.
4. Pour into the inner pot covered with rice cake paper, add a little sesame oil on it, flatten it with a spoon, and cook it in the same way 1 hour.
Brown sugar taro cake
Ingredients: round glutinous rice 1 kg (about 4 cups), taro 1 strip, brown sugar 1 cup, fine sugar 1/2 cups, salad oil 1 tablespoon, whipped cream 1/4 cups.
Practice:
1. Steamed round glutinous rice with 2 and a half cups of water (in the ratio of 1 cup of rice to 0.6 cup of water), added with brown sugar and mixed well while hot.
2. Peel taro, wash it, slice it, steam it, press it into mashed taro while it is hot, add fine sugar and mix well, then add milk and stir until it is sticky, then add salad oil and mix well.
3. Put a layer of plastic wrap on the mold, apply a little salad oil, spread half of the glutinous rice flat, then spread the taro paste flat, and then spread the other half of the glutinous rice (in order to pave it conveniently, each spoonful of glutinous rice must be squashed first and one spoonful put in).
4. Put a little oil on the rice spoon to smooth and polish the surface of the rice cake. Take it out after cooling, cut it into diamond squares, and serve it on a plate.
Susan's mother's little reminder
1. Cooking rice cakes in a quick pot is time-saving and convenient. However, you should pay attention to the use of the quick pot before you take it out. You can only open the pot cover after the pressure subsides and the marker (red) falls, so as to avoid water spraying or accidents.
2. If there is no quick cooker, an electric cooker can be used instead. Put a glass of water in the outer pot, stew it after jumping, then put another glass of water and steam it again.
Photography: Robert Fan-Netease Systems Inc
Flour cake = = = > Referenced from amass 104/Article_Print? ArticleID= 1463
Generally, hair cakes are made from rice flour, but when we watch TV programs to introduce flour hair cakes,
I thought it should be simple, so I did it myself and found it very simple and delicious. Recommend it to you.
Materials:
300 grams of low-gluten flour
Baking powder 10 gram
Fine sugar 30 grams
Water 240 grams
Practice:
1. Sieve the flour and put it in a mixing basin, add the fine sugar and mix well, then add the water in several times, stir well while adding it, and finally add the baking powder.
2. Cover the mixed noodles with a wet cloth and leave them awake for about 30 minutes.
3. Put the dough in a small bowl (which can be used as a metal model for pudding or cake).
4. Boil the water in the steamer first, then put it in 3 and steam it for 25-30 minutes with high fire.
5. When the cake is cool, take it out of the model.
PS: Brown sugar can be used instead, and the hair cake will be darker in color. You can also add green tea powder, which will have tea fragrance.
Of course, you can also follow your own experimental spirit.
＞＞＞＞＞＞＞＞＞＞＞＞
※※※※ Although these are all online information, according to personal experience, they should all be easy to learn and easy to do. Try it! , reference: experience sharing, glutinous rice flour 1 kg (600g)
4 Liang (150g)
Sliced sugar 1 kg (600g)
Ginger juice 1 tablespoon
2 tablespoons coconut paddle
3 .5 bowls of water (992g)
2009-01-3117: 57:15 supplement:
Low Sweet Rice Cake (30 pieces)
Materials:
420g glutinous rice flour
6 pieces of sugar
Cooking method:
(1) Boil the sugar flakes in hot water to 3 bowls of water.
(2) Add glutinous rice flour and cook until thick.
(3) Pour into an 8-inch cake pan that has been swept with oil and steam for about 30 to 40 minutes.
Tips:
Eating too much rice cake will make you feel sluggish. Try this one ~ It may not taste the same as the traditional one ~ but it is much healthier.
Traditional rice cake practices:
Practice:
(1) Boil the sugar slices in water and dissolve them until they are frozen. After freezing, add coconut paddles and ginger juice, and sieve the ginger juice with a grid (adding ginger juice can bring out the fragrance ~ without adding it).
(2) Add glutinous rice flour and glutinous rice flour (the flour should be sieved), stir well with chopsticks and use it twice, and the flour will slip a little. Until the paddle is stirred up, it will pour down.
(3) Pour into the oiled cake basin and steam for about 1 hour.
2009-01-3117: 57: 55 supplement:
Another practice:
Materials:
600g glutinous rice flour
Taikoo Ganxiang sucrose is about 400g.
650 ml of water
3 tbsp oil
Method:
Put sugar and water into a pot, and cook with slow fire until the sugar is dissolved. Turn off the fire and let it cool completely.
Put the glutinous rice flour into a large bowl, slowly pour in the sugar water, stir it with a wooden spoon, add the oil, stir it again, sieve the mixed liquid to remove the powder particles, and then pour it into a heat-resistant plastic box. If it is divided into two boxes, each box should be steamed 1 hour, and if it is 1 box, it should be steamed 1.5 to 2 hours. Because of the plastic box, there is no need to oil it.