Rice flour is the first choice for making snacks, and can be made into carrot cake, taro cake, glutinous rice cake and other delicacies.

Sticky rice flour, also called rice flour or indica rice flour, is ground from rice. Sticky rice flour can be used to make a variety of foods, such as carrot cake, etc.

Main effects: calm in nature, sweet in taste, nourishing Qi, strengthening spleen and stomach, nourishing essence and strengthening will, harmonizing the five internal organs, dredging blood vessels, improving ears and eyesight, relieving annoyance, quenching thirst, and stopping diarrhea. .

Suitable people: The general population can eat it. It is suitable for all people with physical weakness, people with high fever, those who are recovering from long-term illness, women who are sticky with rice flour after childbirth, the elderly, and those with weakened digestion of infants and young children. Boil it into thin form. The porridge is nourishing and edible.

You can use rice flour to make white sugar cake. The method is as follows:

1. Pour 250 grams of water and sugar into a milk pot and bring to a boil, then stop the heat and let cool for later use.

2. Pour 250 grams of rice flour and 250 grams of water into the egg beater at the same time, stir with an egg beater until there are no particles, add yeast to 30 grams of water and stir evenly.

3. Pour the sugar water in Step 1 into Step 2, stir evenly, and then pour it into the yeast in Step 3. Mix thoroughly, cover with plastic wrap, and let it ferment in a cool place for about 3 hours. until tiny bubbles appear on the surface.

4. Mix the fermented slurry for a while, then pour water into the pot, take a large stainless steel plate, evenly apply some peanut oil, steam it slightly, pour the slurry, and steam over high heat. 15-25 minutes is enough.

You can also make Chee Cheong Fun:

Ingredients? 2 cups of rice flour, 1.5 cups of corn starch, 5 cups of salt, a little oil.

Method:

1. Mix rice flour, corn starch, water and a little salt evenly.

2. Brush the plate with a thin layer of oil, put it in a pot and steam it over high heat.

3. Pour part of the batter evenly into the hot dish, cover the pot and steam over high heat for about two minutes.

4. When the paste forms large bubbles and becomes transparent, take the saucer out of the hot pan.

5. After it cools down slightly, use a spatula to slowly roll up the strips from the edge and divide them into small sections. Dip them in soy sauce or Zhuhou sauce and serve.