Diet calories: 524 (calories)

Ingredients

Sticky rice noodles 400g

Methods/steps

1

When the material is made into a particle-free batter and fermented at room temperature for about 9 hours, a large number of bubbles will be produced on the surface.

2

Cast iron pan 1 piece, pot cover with appropriate pan size 1 piece, metal cup that can be put into the pan 1 piece (my egg tart mold)

three

A piece of kitchen paper soaked in water (used to finish 1 piece at a time, wipe the bottom of the pot and remove the crispy rice). 1 piece of kitchen paper drops a small amount of oil, which is used to wipe the bottom of the pot and prevent sticking (very small amount)

four

When the temperature of the electric furnace is 3-4 (medium-low temperature), after the water in the egg tart mold boils, stir the batter, scoop a spoonful of batter (I use a big spoon, which can be adjusted according to my own utensils), and pour two groups of batter in the middle of the pan, preferably with a connection in the middle.

five

Pour a small amount of water into the pan where there is no batter, and make steam instantly. Then cover the pan and seal the gap between the cover and the pan with a wet towel to prevent the steam from running out.

six

It takes about 1 minute to get out of the pot, carefully shovel it out with a flat shovel, and fold two pieces of rice cake together.