Ingredients

Rice noodles 120g

Plain flour 60g

Milk powder 30g

Yeast 3g

About 250g of water

Appropriate amount of powdered sugar

How to make rice cakes

In addition to powdered sugar, mix other ingredients evenly into a batter with a medium consistency. Between the old yoghurt and the yoghurt? Keep it to yourself, cover it with plastic wrap, and ferment it at room temperature for about an hour. When a layer of small bubbles appears on the surface, it is ready to ferment. You can also mix it up at night and keep it in the refrigerator, and continue processing it in the morning.

Add powdered sugar to the fermented batter. Add an appropriate amount according to personal taste. If you don’t like sweetness, you can leave it out. The raw materials themselves are also slightly sweet. Mix well.

Heat the pan, turn down the heat, and keep it on low heat during the baking process; brush a layer of vegetable oil, put a spoonful of batter into the pan and let it level naturally. You can make several in one pan. Just make a few, I made eight small ones, cover the pan and bake until the lower surface of the cake is golden brown, then it is ready to serve without turning it over. The upper surface will be white and the texture will be soft. If you want a crispy bottom, you can add a little more oil.