Ingredients ?

Glutinous rice flour (water-ground glutinous rice flour is better) 1000g

Brown sugar white sugar 500g (red and white half each)

Boiled water 800ml

Cooked sesame seeds moderate

Sticky rice rice cake practice ?

Melt 500g of sugar in 800ml of boiling water and allow to cool.

Add the cooled sugar water slowly to 1000g of glutinous rice flour, if the sugar water is not enough to use up, add more water, mix the sugar water and glutinous rice flour until there is no particles on the line, mixing action can be arbitrary.

Finally, the paste will flow smoothly and the lines will disappear slowly. If you think the paste is too thick, add more water, and if it's too thin, add some flour. (Look at the flowing paste looks like chocolate-colored ribbons Oh)

Pour the paste after mixing well into the luo luo all around the brush with cooking oil (cooking oil can also be mixed with sugar water and stirred into the glutinous rice flour, 26 cm wide luo luo can be made into 1000g glutinous rice flour rice cakes). You can also put greaseproof paper around the luo luo li so that it will be better to take it out when it is steamed. The surface of some air bubbles does not matter, does not affect the oh.

Fitted with a good paste can be directly cold water on the pot steam it, after the water boils 1600 fire started timing 1.5 ~ 2 hours on the cooked it, (time to steam longer does not affect), (halfway as little as possible to open the lid, unless the water to dry out the water, so try to add enough water before steaming).

Cooked rice cakes will expand and grow taller, you can use chopsticks to pick up from the bottom to see, as shown in the picture above, the color will not be consistent with the white on the cooked.

After the rice cakes are steamed, there will be some water on the surface, so use kitchen paper towels to absorb the water on the line, and then sprinkle the cooked sesame seeds on the finish. (Sesame seeds should be steamed and then sprinkled, so that more fragrant than put down together to steam)

Just steamed rice cakes are lighter in color and not so beautiful, look at the picture of this did not sprinkle sesame seeds heart is very torn right, don't worry, after a while, the color will be getting deeper and deeper to become uniformly beautiful. Step 7 of the beautiful food is it.

Cooling almost rice cakes with chopsticks or spatula to the surrounding circle, it is easier to take out. It's a delicious way to start your meal.

If you're not in a hurry, you can cut the rice cakes after they've cooled down for a couple of hours, so they don't stick to your hands. Remember to wipe the knife with a bit of cooking oil when cutting to prevent it from sticking.

The color of the rice cake is more beautiful after a few hours, and it won't be sticky on your hands when you eat it, and it's full of Q-bouncy feeling.

Eating → ① directly steamed and slightly cooled to eat, anxious to grab directly on the hand, or gentleman point slices to eat it; just done will be more sticky hand some, so put a little more taste better.

②Eat can not finish can be packed in a plastic bag in the refrigerator or frozen, frozen can be put for a long time, to eat when slightly softened slice steamed soft or wrapped in egg sauce fried on the line.

3 rice cake can be used to fry eat very fragrant: rice cake slices wrapped in a layer of egg liquid, oil hot pan frying until golden brown.

④ If you do not put sugar on the rice cake, you can also do fried rice cake, eat the same way and white rice cake, sliced and fried, put some shredded meat cabbage soy sauce, etc. you like to fry in the frying pan together with the flavor on the line. Personally, I still feel that the rice cake is better with sugar, and the fried rice cake is even better. You can also slice and cook, put cold water or cold soup in the pot and add sliced rice cakes and your favorite ingredients.