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Sweet rice cake

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First, prepare rice flour, sugar, yeast and flour.

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Then add water to the rice flour to make rice slurry, stir the rice slurry evenly and divide it into two parts.

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Take part of the rice paste and stir it in a pot over low heat until the paste is shiny and thick. The batter can't be stirred until it leaves the pot. I'll get pimples when I'm dry. Remember not to stir it too dry.

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The key is to mix the cooked rice slurry with the remaining raw rice slurry, then add flour and sugar, stir well, and then add yeast when the temperature is cool, and stir well. You can also add baking powder, which will be softer and taste good without it ~

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Put the mixed rice slurry in a warm place for fermentation. I fermented it in the microwave oven. Please see my log for details. It is estimated that it will take 5-6 hours when the weather is cold in winter. As the case may be, just double it.

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After the hair is done, brush the oil on a thinner plate, sprinkle with sesame seeds, wrap it with plastic wrap, make two holes, and then prepare to steam it in the pot.

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Heat the fire to 15-20 minutes with cold water, and turn off the fire for one minute.

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Don't take it out after turning off the fire. Let it stand for three minutes before taking it out to avoid collapse.

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After a little cooling, the cake is easy to demould. Put the finished product in another white plate. Look, it's white and fat ~ it smells like wine.

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The steamed rice cake has fine pores and is delicious without biting. If you want a sour and refreshing wine, you might as well ferment it for a while. In short, it tastes dense and delicate and smells delicious.