Recipe for refreshing bowl cake Ingredients: 50G rice flour (japonica rice), 35G rice flour, 50G sugar, 250ML water. Appropriate amount of honey beans. Process: Add 100ML of rice flour and rice flour and mix well. Boil the remaining 150ML of water (I used a microwave), add sugar to dissolve, and pour the hot sugar water into the mixed rice slurry. The container for bowl cake is a special small ceramic bowl, with oil on the bottom of the bowl. Pour the prepared powder slurry into a small bowl until it is 90% full, add honey beans, and steam for 20 minutes. After taking it out of the pot, pick it out with a toothpick after it cools down slightly. Refrigerate the bowl cake before eating it, it is very suitable as a summer dessert. I miss the snacks: Bo Zai White Sugar Cake. I miss the traditional snacks. Due to the exquisite materials and complicated processes, there are very few opportunities to eat them now. To satisfy the craving, DIY a simple version of rice cake. If there is no brown sugar at home, borrow white sugar; if there is no rice milk cake seed, borrow noodle seed; if there is no bowl, borrow bowl seed. Not only are the ingredients simple, but the fermentation time is also shortened. Ingredients: rice, noodle seeds, white sugar. Method: After washing the rice, add water to soak it; for noodle seeds, some flour is added to yeast powder and water to form a dough and then fermented; the next day, grind the soaked rice into rice milk, milk Add a little water to the pot, add sugar and bring to a boil. Pour in a spoonful of rice milk to cook the cooked rice paste. Pour into the uncooked rice paste while it is still hot and mix well. Take the noodle seeds, add some rice milk and dilute it, pour it into the rice milk and mix well, cover it and let it ferment naturally for more than two hours. When you see bubbles forming on the surface of the rice milk, put it into the pot's built-in boiling water pot and steam it over high heat for fifteen minutes. The steamed white sugar cake is snow-white in color and has a refreshing and chewy texture. It tastes sweet and does not have the sour taste after overnight fermentation. The texture and taste are very similar to the Wanzi brown sugar cake that I used to eat when I was a kid. It would be even better if rice milk cake seeds can be used and the fermentation time can be longer. Ingredients: 8 taels of rice flour (about 320 grams), 8 taels of sugar (about 320 grams), 2 taels of red beans (about 80 grams), 5 cups of water and 2 tablespoons of oil. Method: 1. Wash the red beans and steam them until soft, mix the rice flour with 2 cups of water, add raw oil and set aside. 2. Bring the remaining water and sugar to a boil, add to the rice flour slurry and mix well. 3. Grease a small bowl and steam it until hot. Put an appropriate amount of red beans in each bowl. Pour in the paste until it is about 70% full. Arrange it in the steamed bean sprouts. Steam over high heat for about 20 minutes. Use a bamboo skewer to pick out and eat. Remarks: 1. Use a small sieve to filter the slurry to make the finished product smoother. 2. Coconut milk and evaporated milk can also be added to the powder slurry, but the water content needs to be deducted. 3. Eyebrow beans can also be used instead of red beans, and brown sugar can be used instead of white sugar.