Rice cake delicious practice

Rice cake delicious practice, rice cake is our life many people like to eat, high nutritional value, of course, rice cake after different cooking techniques to show out the flavor is also very different, eat rice cake also has a lot of places need to pay attention to, the following rice cake delicious practice.

The delicious practice of rice cake 1

Ingredients: rice, yeast, sugar, water, red dates.

Method Steps:

Step 1, rice washed with water, and then add water to soak for more than 10 hours, this time I soaked a night, the summer weather is hot, soaking time is best to put the refrigerator in the freezer, so it's safer.

Step 2, soaked rice pour off the soaking water, and then add some water, the amount of water to the rice can not be over.

Step 3, use a wallbreaker to break up and beat the rice pulp.

Step 4: Pour the beaten rice pulp into a container, add sugar and yeast, stir well, and cover with a lid for fermentation.

Step 5: Clean the dates, dry them, remove the pits, and cut them into sliced dates.

Step 6, the surface of the fermented rice syrup will appear bubbles, the time is about 1 hour.

Step 7, hit a suitable container, brush a layer of cooking oil to prevent sticking.

Step 8: Pour the fermented rice syrup into the container and put dates on the surface.

Step 9, on the pot to steam, cool water in the pot, start timing after the steam, about 30 minutes to turn off the fire, and then simmer for a while, according to their own containers and the size of the rice cake to determine the specific time.

Step 10: Steam the rice cake and take it out of the mold, cut it into pieces and taste it.

Tips:

1, the rice must be soaked for enough time, soaked rice will be white, more full, when the day is hot soaked rice is best placed in the refrigerator, or easy to deteriorate. 2, the rice cake steamed according to the size of their own containers to determine the time.

Traditional Steamed Rice Cake

Ingredients: glutinous rice flour, sticky rice flour, sugar, water, brown sugar.

Steps: First step: first prepare a larger bowl, the glutinous rice flour, sticky rice flour mixed together, using tools to mix well, it is best not to have particles appear, in the process of mixing, pay attention to the portion, the two appropriate amount should be.

Step 2: then add water, here do not one-time all the water into the bowl, go in batches to add water, so that the flour is absorbed. When adding water, hand to keep stirring, and then hand twisted into a small ball, gently touch the broken, in different mixing, so that all the flour are integrated into the whole look.

Step 3: Prepare a container lined with a steaming cloth, add the flour to the water, put it in a strainer plug, and use a spoon to keep . Crush it, leaving the finest powder, so that when you taste the pastry, there will be no hard lumps and the flavor will be different. When the flour is halfway in the container, add the powdered brown sugar, just the right amount, and the top layer is adding flour.

Step 4: Smooth out the flour and cut out your favorite size. Then it is placed in the steamer, steaming time of about half an hour is enough, not too long, the texture will be aging.

Cutting out the look, you will find that there is a kind of brown sugar in the middle, three layers and together, the appearance is very nice. Gently bite on a bite, rice cake quickly scattered in the mouth, children can also eat, it is very delicate. If you like it, you can make it at home for your children.

Home made rice cake

Method 1: home made rice cake

Ingredients: 300 grams of round glutinous rice, 200 grams of No. 2 granulated sugar, 100 grams of raisins, pudding model 20 pcs

2,) while hot, the second sugar into the glutinous rice, until the particles completely melted, that is, into the rice cake.

3.) Arrange the raisins at the bottom of the pudding mold, then fill in the rice cake and press it to the full, all the ingredients in order, and let it rest for a while until the rice cake is set, then take off the mold and snap it out.

Method 2: Chestnut Coconut Millet Cake

Ingredients: 250 grams of millet, 5 chestnuts, 1 tablespoon of sugar, 2 tablespoons of coconut

Methods:

1, millet washed clean and soaked in cold water for half a day.

2, chestnuts shell and coat cut into small fine particles.

3, the millet and chestnut crushed nuts put a little water with a small rice cooker to cook.

4, put the sugar into the cooked chestnuts and millet and mix well into the rice cake material.

5, with a spoon, the rice cake material into a deeper mold, compaction, and then gently knocked out, that is, into the millet cake.

6. Roll the rice cakes in the coconut until they are evenly coated.

Tips

The time to soak the millet, after cooking the sticky a little stronger, otherwise the good millet cake easy to fall apart.

Practice 3: green tea and red bean glutinous rice cake

Ingredients: 100 grams of glutinous rice flour, 50 grams of sticky rice flour, 2 tsp of vegetable oil, 120-125 grams of green tea juice, 4 grams of green tea powder, green tea leaves, the right amount, the right amount of red bean paste

Practice:

1, the right amount of green tea, with boiling water to soak, take 120-125 grams. water, take 120-125 grams of green tea juice on the side of the cool to be used, soak the tea leaves, fish out some, drain the water, chopped with a knife, put aside;

2, will be sticky rice flour, sticky rice flour, green tea powder a little bit of mixing, add vegetable oil, cooled green tea juice, as well as chopped green tea, kneaded into the glutinous rice ball;

3, the plate brushed with oil, take a small portion of the sticky rice ball

Practice 4: Brown sugar groundnut rice cake

Ingredients: groundnut 2 pounds, 3 pounds of round glutinous rice, 100g of salad oil, 750g of brown sugar, 300g of brown sugar, 3/2 cups of water

Practice:

1, groundnut peeled, sliced, put into the steamer basket to steam at medium-high heat half an hour later.

2. Wash and drain the glutinous rice, and put it into a pot with a steamer cloth to steam for 40 minutes.

3. In a dry pan, add salad oil and seasonings, sauté over low heat until completely melted, then add water and bring to a boil, then pour in the glutinous rice from recipe 2, stir well and remove from heat.

4. Take a model, put a layer of salad oil on the bottom, spread a layer of glutinous rice about 1cm thick, press it tightly, fill it evenly with a layer of groundnut stuffing, then spread the other half of the glutinous rice and press it tightly, then cut it into 4×4cm pieces, and let it cool down, and then you can eat it.

Method 5: Japanese Vanilla Coconut Flavor Sticky Rice Cake

Ingredients: 455g of glutinous rice flour, 500g of sugar, 1 teaspoon of baking powder, 475ml of water, 1 teaspoon of vanilla, 1 can of coconut milk (420ml), 1/4 teaspoon of red coloring, 205g of potato starch

Method:

This is the best way to make the cake.

Directions:

1. Preheat the oven to 175 degrees Celsius. Take a 23X33 cm rectangular baking dish and lightly brush the inside with oil. In a separate mixing bowl, add the glutinous rice flour, sugar and baking powder, mix well and set aside.

2. In a medium bowl, combine the water, vanilla extract, coconut milk and food coloring. Then add the rice flour mixture and stir until a uniform paste is formed. Pour the batter mixture into the prepared baking dish.

3. Cover the baking dish completely with aluminum foil and bake in the preheated oven for one hour. Take it out and let it cool completely.

4. Remove the aluminum foil. Invert the pan with the rice cakes onto a clean, lightly potato starch-dusted board. Using a plastic knife, cut the rice cakes into bite-sized pieces and coat them all with the starch. Use a plastic knife because the rice cakes won't stick to the plastic knife very easily.