1. 150g of indica rice

2. 120g of water

3. 45g of sugar

4. 120g of hot water

5. yeast powder in moderation

What to do with white rice cake

Instructions for White Cake (White Sugar Cake)

Mix the ingredients 1 and 2 overnight (the amount of water is just below the rice). Use a food mill to make a fine paste.

Add the hot water from Ingredient 4 to the sugar in Ingredient 3, stir to melt, and then pour into the rice syrup and mix well. At this point the rice milk is like thick soy milk.

Heat over low heat, stirring constantly, when the temperature reaches 60 degrees Celsius, the rice paste will thicken rapidly, pay attention to maintain the temperature, so as not to be too high, until the rice paste into a thin lotus root powder, but also has a certain degree of fluidity, off the fire.

After it cools to room temperature, add the yeast. Mix well and pour into a cake pan, cover and ferment.

When the volume increases and the surface shows bumpy bubbles, turn on the cold water and steam, 25 minutes off the heat.

Open the lid after 5 minutes, and release the mold. The texture is fluffy, sweet and slightly sour, just like the flavor of my childhood.

Tips

1. Regarding the ingredients: the original recipe was halved, and 15g of sugar was added to the halved recipe, so that the sweetness was just right. This amount of Le Kwai Muffin mold 7, just steamed a pot.

2. About the rice: indica rice used is called Thai rice, long strip of rice, cooking rice is not sticky, especially difficult to eat the kind.

3. about heating: with the minimum heat to 60 degrees after stirring for a period of time, suddenly the stirring spoon on the sticky a lot of powdered lotus root paste, immediately turn off the fire, continue to stir, mixing very much like thick old yogurt. I don't know what kind of thin lotus root powder is what Apple said. I saw a video where you heat it up for a while and take it off the heat for a while, so you might be able to get a better handle on it. In addition, using a thick-bottomed pot to heat more evenly, and remove from the heat after the residual heat, easier to stir.

4. About fermentation: I first fermented in the pot and then divided into various molds for steaming. After steaming, I found that the honeycomb is not a lot, probably because it is cold, the first or second fermentation time is not enough. Next time, I'm going to try a fermentation to the mold, and then put in the refrigerator overnight, I do not know if it will be better.

5. About steaming: Because it is a small mold, it took 25 minutes to steam, the original recipe is 25-30 minutes, I feel it can be less time. After turning off the heat, I waited 5 minutes and uncovered the lid, it didn't collapse, the original recipe is to wait 20 minutes.