Ingredients: sticky rice flour (or rice) 300g, boiling water (if you use rice then change to cool water) 220g-260, salt (optional) 3g, sugar (optional) 30g Methods
Steps
1, if you are using rice to produce, in advance, soak the rice in cool water for 6 hours, and then even with the rice with the water to use a cooking machine Beat the rice pulp (put salt and sugar before beating), and filter out the excess water from the beaten rice pulp with a fine gauze to get raw rice balls.
2, sticky rice flour and salt, sugar mixed evenly into boiling water, stirred with a wooden spoon, not hot, slowly kneaded into a raw rice ball
3, the raw rice ball smooth and not sticky, but a break on the open state is the best
4, raw rice ball broken into small pieces, scattered on the plate as far as possible do not stack. It is in order to heat evenly cooked fast
5, the plate wrapped in plastic wrap (leaving a small opening to let the heat out). Microwave for one minute on the highest heat and remove from the microwave, let it cool slightly, then pinch the broken pieces into a ball and re-break them. Repeat this step until the rice balls are cooked (raw rice balls are silly white, cooked rice balls will have a translucent visual effect). Can also be steamed on the pot, 10-15 minutes
6, cooked rice dough with the help of plastic wrap formed into a diameter of 5cm, the length of about 21cm cylinder
7, cooked rice dough cut thickness of about 7mm thick slice
8, will be the thick slice of the side of the press rolled out into the thickness of 5mm diameter of 6cm of the rice cake sheet
9, now to dry the rice cake sheet, this step! This step is crucial and simple as hell! Must be dry, the drier the final fluffy effect the better! You can use all kinds of conditions you have to complete the air-drying process. For example, the sun blowing fan blowing air conditioning thrown into the dish dryer thrown into the bottle sterilizer with drying function, or into the refrigerator, different conditions drying time is different
10, dry and return to room temperature of the rice cracker embryo breaks with a crisp "snap" sound, the section is neat and shiny.