Black rice cake is a childhood memory of many people, and it is particularly low in fat and rich in calories, so it is suitable for people who are losing weight or fat. Today, Xiaobian will share a simple method of black rice cake, so that you can eat sweet and soft rice cake at home.

First of all, we need to prepare appropriate ingredients, such as milk, sugar and cooking oil. First of all, we need to separate the yolk from the egg white, and then put the egg white in the refrigerator for cold storage. First, break up the eggs and add milk and cooking oil to them. It is best to filter it with a powder sieve before adding it, so that the black rice cake will be softer and more delicate.

after that, we will gently stir it evenly with a cooking stick. We must not stir it for too long. Just stir these ingredients fully and evenly, and then add flour into the materials with a powder sieve. This step is to make the taste of the black rice cake more delicate. Then we take the egg white out of the refrigerator, use electric egg beater to beat the egg white, add a small amount of white sugar several times until the taste is suitable, and then use an eggbeater to beat the egg white into a triangle that can be lifted.

after that, mix the egg yolk paste and the egg white thoroughly, and it is best to add the egg white twice, so that the black rice cake can be made more fluffy. After that, pour these materials into the mold. If you don't have a mold at home, you can also prepare a small pot, then cover it with plastic wrap. After the water is boiled, put it in the pot and steam it for about 4 minutes, then stuffy it for another five minutes. Then you can take it out and eat it after cooling.

When making this delicious food, you must pay attention to the state of the protein. If you want to make the black rice cake more fluffy and soft, you need to beat the protein fully, and when you pour the protein into the egg yolk paste, you should use the cutting method to mix the two ingredients fully and evenly, and never stir it back and forth, so as to avoid the foam of the protein disappearing. Finally, you should never open the lid at will during steaming.