Method 1:

1, after the rice is washed, add water and soak overnight. ★ The weight ratio of rice and water is 1:1.5 , to note that after washing the rice will remain on the water, so the subsequent addition of water to subtract the weight of the residual water. That is to ensure that the total weight of rice + water is 500 grams.

2, soaked rice, along with the soaking water, granulated sugar together into the wall-breaker. Use the fruit and vegetable juice program to make a fine rice paste.

3. Pour the beaten rice milk into a large bowl. Heat over water and stir constantly until the temperature of the rice milk rises and it begins to thicken and become semi-cooked. ★Heating over water will heat the rice milk more evenly. If you pour the rice mixture directly into a pot and heat it over low heat, hard lumps will easily form due to uneven temperature. Be patient with the heating process and keep stirring until the rice milk becomes thick. ★You can also heat it in the microwave. Be careful to heat it little by little, remove it from time to time to observe and stir it to avoid overheating at one time which may cause lumps in the rice mixture.

4. Heat the rice mixture until it becomes visibly thicker (the thickening of the rice mixture is very obvious and easy to feel), and then pick it up with a spatula and it will slowly drip down in thin lines. At this point you get half-cooked rice milk. Cool the rice milk to lukewarm. ★We need to get semi-cooked rice syrup in order to proceed with the subsequent fermentation process. For one thing, a rice slurry with a certain consistency can ferment more fully and grow taller; for another, the starch in the half-cooked rice slurry has been pasturized so that it will not sink to the bottom during the fermentation process. ★ Don't overheat the rice syrup. If the temperature is too high, the rice syrup will become too thick, or even hard and lumpy.

5. Fully dissolve the dry yeast in 20 grams of warm water to make yeast water. Then pour the yeast water into the warm rice milk and mix well.

6: Put the rice milk in a warm place to ferment (in summer, you can ferment it at room temperature directly; in cold days, you can use the fermentation function of the oven or put it into a steamer with hot water). Ferment for about 2 hours, until the rice paste grows to twice its original height (at this point, a large number of small, abundant bubbles form inside the rice paste). ★The fermentation time will vary depending on the temperature and the activity of the yeast (also if you have reduced the sugar in your recipe, it will ferment faster). Please judge according to the actual situation. Avoid over-fermentation or you will get a sour flavor.

7. Line the bottom of the steamer drawer with non-stick greaseproof paper, then pour in the fermented rice syrup (don't stir the rice syrup after fermentation, pour it in directly). The thickness of the rice paste is about 2cm (not too thick, or the effect is not good). Then put it into the steamer, steam on high heat and steam for about 15 minutes (depending on the size of the steamer). After steaming, cool the white rice cake and serve (it tastes better after chilling in the refrigerator). ★If you don't have a steamer drawer, you can also pour the rice paste into other molds for steaming, such as cake molds, large tupperware, pizza pans, etc., as long as they are large enough and the bottom is flat (be careful to grease them to prevent sticking). This white rice cake should be steamed into thin slices for good results, and the rice syrup should not be too thick. ★ After pouring the rice paste into the mold, directly on the pot to steam, do not need to rest to rise.

Practice two:

Instruments: rice flour (sticky rice flour) 200 grams, 100 grams of glutinous rice flour, 5 grams of yeast, 30 grams of sugar, 150 grams of water,

Preparation steps:

1, sticky rice flour, glutinous rice flour, sugar into a container and add water.

2, use chopsticks to keep stirring to make it evenly mixed, and then stir into the picture as shown.

3. Take a mold, grease the bottom and inside with a layer of vegetable oil, pour the mixed rice paste into the mold, and smooth the surface with your hands, but don't press it.

4: Ferment to 1.5 times its original size. Put cold water on the pot and steam for 30 minutes, then turn off the heat and simmer for 5 minutes before opening the lid.

5: Leave to cool, then remove.