Rice flour and glutinous rice flour are mixed together to make dumplings.

Stir-fried rice flour, wrapped in meat, steamed in a pan, and steamed with rice flour.

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sponge cake

[raw materials] rice flour (preferably thicker, you can press it at the place where sesame paste is sold in the vegetable market) glutinous rice flour (rice flour: glutinous rice flour = 2; 1) white sugar bean paste

Candied flowers: red dates, longan meat, candied dates, red and green silk raisins

[Practice] 1, first mix rice flour, glutinous rice flour and white sugar evenly (the sugar does not need to be put more, and the muffin itself should not be too sweet)

Then add cold water little by little, and be sure to add it little by little.

2, add some water and then rub the rice noodles with your hands. This step is very important. There should be neither too much water nor too little water to make the rice noodles fully absorb water, but it can't be made into dough or rice paste.

3, rub it slowly and repeatedly with your hands until the rice noodles can be smashed and scattered. My mother rubbed it for more than half an hour, so I didn't have the patience to do it, but it was the same if my mother could do it.

4, put a round model in the steamer, that is, a round circle of steel, because the rice flour of the muffin is loose and not easy to form without its edge;

5, put a wet cloth on it, and then put the candied fruit on it;

6, loosely sprinkle a layer of rice flour with your hands (remember to loosen the words and not compact them);

7, put a layer of bean paste, there must be a gap, otherwise it will not be breathable and steamed, and the taste will not be loose.

8. Sprinkle a layer of rice flour loosely, boil the water in the steamer first and then put it in the steamer. The fire is booming 15 minutes or so;

9, when steaming, pay attention to leave a seam in the lid, so that it can breathe, otherwise the steam will be sticky in the pot;

10, after steaming, use a large plate lined with a wet cloth (the sponge cake will stick when it is hot) and buckle it on the steamer, then flip the steamer and slowly remove the wet cloth from the cake to make a perfect sponge cake.

The taste of a successful muffin should be loose but not sticky or hard, which is a bit like the steamed cake in Nanjing just steamed, but it is looser than the steamed cake. Take a close-up look to see if the rice noodles are loose!

Cut it open to see if the tissue inside is loose.

Mom's experience: there are two keys to making muffins: first, it is very important to add water to rice noodles slowly. If you rub too much water, the muffins will become rice cakes (sticky). If you dry too little, they will not be shaped. When you pick them up, they will be scattered and the taste will be hard. Second, when steaming in the cage, the water in the steamer should be boiled and steamed with a big fire. In principle, the lid should not be tightly closed, but it can depend on the situation. If you have too much water with rice noodles, open the lid and steam. If there is too little water, close the lid and steam. You will have experience after doing this for several times. To sum up: it is not difficult to say that muffins are difficult to make, and it is not easy to say that it is easy. The key is to learn a loose word.