Ingredients ?

Rice bean rice cake ingredients:

200g of glutinous rice flour

180g of milk

100g of brown sugar (sweetness can be adjusted by yourself)

About 200g of honeyed red beans

Honeyed red beans ingredients:

150g of red beans

1/4 tsp of salt

100g of brown sugar gram

How to make red bean rice cake ?

Pre-cook the honey red beans:

1) Lightly wash the red beans and soak in water overnight.

2) Red beans with water to boil, turn the heat to low and continue to cook for about 5 minutes, cover the pot and turn off the heat, simmer until the temperature drops to a slight temperature, then open the lid again, cook until boiling, turn the heat to low and continue to cook for about 5 minutes, cover the pot again, turn off the heat and simmer until the temperature drops to a slight temperature. Repeat the same process about 2-3 times until the red beans are tender but not broken.

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3) Strain off the excess water, mix in the sugar and salt, and cook over low heat until the brown sugar is dissolved and the sauce is reduced to a dry consistency, then remove from the heat and simmer, covered, for a few hours (or overnight) to allow the sweetness to penetrate into the red beans.

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Heat the milk (do not boil it), add the brown sugar and melt it completely, then let it cool.

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Add the glutinous rice flour to the cooled syrup and mix well to make a thick glutinous rice vermicelli paste. (Rice cakes made with all glutinous rice flour have a softer texture. If you prefer a tougher texture, you can mix in a portion of sticky rice flour).

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Add the honeyed red beans (drained) to the glutinous rice flour paste and gently stir to combine.

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Molds lined with baking paper, will be evenly mixed glutinous rice paste scooped into the mold (the top of the heat-resistant plastic wrap to cover the package, or steamed out of the cake surface is not smooth), into the water rolling steamer, steam over medium-high heat for about 40 minutes or so (to determine the batter cooked or not, you can use a bamboo skewer inserted, pulled out the top of the powder paste without sticking to the paste can be if there is still a powder paste sticking to represent the uncooked, the powder paste is not cooked. If there is still raw flour paste sticking to it, it means it is not cooked, so steam it for a while longer).

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The rice cakes can be steamed and brushed with a little cooking oil to prevent them from drying out.

Cool completely before slicing, otherwise it is not easy to handle.

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Tips

1, the texture of this rice cake is relatively soft and sticky, if you like a little harder texture can be mixed with a portion of sticky rice flour.

2, brown sugar is easy to lump, will be easier to heat the milk will melt, and sugar must be completely dissolved, can be mixed into the glutinous rice flour. Milk can also be replaced with water (slightly less water).

3, everyone boiled honey red bean water content is different, the amount of self-adjustment, I add more, the whole rice cake can be seen inside the grains of red beans, eating beans full of flavor.

4, sweet rice cake must be steamed through, rather time to steam enough, do not steam half-cooked, and then back to steam it will not be cooked.

If the water in the steamer is insufficient halfway through, be sure to add boiling water, otherwise it will make the temperature lower the effect is not good.

5, test whether the rice cake is cooked, you can use a bamboo skewer inserted, pull out will not be sticky raw flour paste, said cooked.