Accessories: white sugar or brown sugar, yeast and baking powder.
Optional auxiliary materials: sesame seeds, raisins, red dates, medlar, osmanthus and other dried fruits or spices; Lotus leaf, banana leaf.
Description: Rice noodles can be made by yourself or finished products sold in the market. Dried fruits are used for decoration, and some can be placed on the hair cake; Spices can bring different flavors; You can put lotus leaves or banana leaves under the steamed cake, which will be very fragrant.
Method for making rice cake
Method/step 1:
If you choose homemade rice noodles, you can make them as follows.
Choose good glutinous rice, or add a little glutinous rice.
Method/Step 2:
Wash the rice and soak it in clear water for one night. The water should not exceed meters, and water can be changed several times in the middle.
Method/Step 3:
After the rice is soaked, rinse it and grind it into rice slurry with water. It can be ground into rice slurry by traditional stone mill or beaten into rice slurry by blender.
Formula and making method of rice cake
Method/step 1:
Meter: 300 grams; 20 grams of sugar; 5 grams of yeast; Lycium barbarum
Soak rice to make rice slurry. Take half of the rice slurry and put it in the pot until it is cooked and thick, and stop the fire. Add raw rice slurry and stir evenly to form raw rice slurry and cooked rice slurry.
Leave a small amount of raw rice slurry, mix yeast with warm water, add raw rice slurry, and ferment for 20 minutes. Pour the fermented raw rice slurry into the cooked rice slurry and stir it evenly.
Ferment again in a warm place until the volume expands. After fermentation, add sugar and stir well.
Pour the rice slurry into the mold, and evenly sprinkle Lycium barbarum on the surface of the rice slurry. Steam in a steamer 15 minutes.
Method/Step 2:
300 grams of rice cake powder; 50 grams of sugar; 00 grams to 350 grams of water; Cooked black sesame seeds and dried cranberries are suitable.
300g-350g of water is added into the rice cake powder, and the mixture is evenly stirred into paste. Cover with cloth or plastic wrap and ferment at room temperature for one night, about 10 hour. Fermentation time is longer in winter.
When the batter is fermented into foam, the fermentation is completed.
Add 50 grams of white sugar and stir well. Pour into the mold, sprinkle with cooked black sesame seeds and dried cranberries, steam in the pot for 15 minutes, then turn off the heat and stew for 2 minutes.
Method/Step 3:
Rice flour110g; Flour110g; 2 g dry yeast; 2 g baking powder; Appropriate amount of salad oil; Water180g; ; Sugar 22g.
Add flour to rice flour, pour in water, sugar, yeast and baking powder, and stir well to form rice paste.
Apply a small amount of salad oil to the mold and pour the rice paste into the mold. Sleep until the rice noodle paste expands and there are many bubbles.
Put it in a steamer and steam for 20 minutes. Sprinkle some dried fruit on it before entering the steamer, or use banana leaves or lotus leaves as molds.
Method/Step 4:
Sticky rice flour150g; Water160g; 2 grams of yeast powder; 40 grams of sugar
Put all the ingredients into a basin and stir well. The time from proofing to foaming varies according to the fermentation temperature.
Stir it a little, pour it into the mold, it will be full in 8 minutes, and then wake up to fill the mold. It takes about 10 ~ 15 minutes to wake up in summer. Don't overdo it, it will taste sour.
Steam in a steamer 15 minutes.