“This rice cake has no additional additives such as baking powder. It is white in color, crystal clear, refreshing and elastic, soft and sweet, with full rice flavor. Eat it hot, it will be soft and sweet; eat it cold, it will be cool and refreshing. It is worthy of being a nutritious and healthy delicacy."
Ingredients
Main ingredients
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140 grams of rice flour
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50 grams of white sugar
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250 ??grams of water
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1 teaspoon of edible oil
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Yeast 2 grams
Accessories
Black sesame
Appropriate amount
How to make white sugar rice cake (bowl cake)
1.
Put rice flour, white sugar , water and cooking oil, and stir evenly to form rice milk without any particles
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2.
Put some water into the pot , bring to a boil, put the bowl of rice milk in the boiling water, and stir continuously with a manual egg beater across the water
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3.
Keep heating and stirring until the rice milk becomes slightly thicker, there are no lumps at the bottom, and the rice milk can still flow but is not fully cooked
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4 .
Take out the rice milk bowl from the pot, dip a spoon into the rice milk, and scratch the rice milk with your fingers until you can see a clear scratch
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5.
Cool the rice milk to about 35℃, a temperature that is not hot to your hands, add yeast and mix well. When adding yeast, the temperature of the rice milk should not be too high, otherwise the yeast will be burned to death
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6.
Stir evenly , cover with a lid or plastic wrap, and ferment in a warm place until 1.5 times in size. At this time, you will see a lot of bubbles in the rice milk
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7.
Stir slightly with chopsticks to eliminate bubbles
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8.
Let it rise for a second time until it doubles in size , do not stir, the rice milk has been cooked at this time
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9.
Brush the mold (or small bowl) with oil
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10.
Put the fermented rice milk into the mold (or small bowl), about 80% full, and let it sit for 10 minutes
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11.
Sprinkle some black sesame seeds on the surface of the rice milk
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12.
Put water in the pot and steam over high heat for about 20 minutes. It depends on the size of the container. You can test it with a toothpick. If no raw pulp comes out, it is cooked
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13.
Take it out, let it cool slightly, and demould
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14.
Crystal clear, elastic taste
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Picture of the finished product of white sugar rice cake (bowl cake)
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Cooking Tips
1. The amount of sugar can be increased or decreased according to personal preference.
2. When heating the rice milk over water, stir continuously until it is slightly thick, and do not overcook it.