The so-called water-milled rice cake is traditionally made by adding water to rice and grinding it into a rice paste, dehydrating it to become a dry powder, and then making it into a rice cake. To mimic this primitive handmade practice, I used a blender instead of a water mill and soaked rice and glutinous rice in water and then whisked them into a rice paste. Then I patiently strained the water out with gauze to get the wet rice flour dough. Steamed in a pot is the beginnings of a rice cake, which is then pounded to further improve its fineness and elasticity. This basically simulates the traditional water-ground rice cake.

Making Steps

1, wash the rice and soak it in water overnight.

2, add water (not over the rice) blender to make a rice paste.

3, rice paste into the gauze, hanging up, or even gauze through the sieve drip.

4, about 3-4 hours later, get slightly wet, can form a ball of rice flour dough.

5, the gauze spread out, the dough as thin as possible, ventilated blow-dry moisture, while using paper towels through the gauze to absorb the dough moisture.

6, until the dough is not sticky, can easily pass through the sieve, and does not stick to the net.

7, steamer into the hot water, another clean gauze and mousse ring, grease, sieve the dough into the mousse ring.

8, steam 35-40 minutes over high heat.

9, take out the steamed muffin while it is still hot, press it firmly with a rolling pin, roll it out thinly, and quickly roll it into a long round strip.

10, cut the rice cake into N sections, that is done.

Cooking Tips (6)

1, the time used to make rice cakes a *** 5 hours, if you have ready-made sticky rice flour students should only need about 1.5 hours.

2, although the time to filter the water is slightly longer, but so filtered water is very clear.

3, the powdered dough should not be exposed to the sun, but only shade-dried.

4, if you like the soft texture of the students, you can use glutinous rice flour production.

5, you can roll the steamed dough into a thick sheet and press out various shapes with a cookie mold.

6, the steamed rice cakes need to be done quickly while they are still hot in colder weather like we have been having lately, or they will get cold and be hard to knead.

Steamed rice cake

Main Ingredients

Steamed rice cake moderate amount of tenderloin moderate amount

Garlic moderate amount of fungus a little

Yellow flower a little scallion, ginger a little

Egg 2

Supplement

Soy sauce Salt

Steps to stir fry the steamed rice cake

1. steamed rice cake Cut out and set aside

2. Wash and cut the pork loin and set aside

3. Wash and cut out the garlic and set aside

4. Soak the fungus and the yellow flowers in water and set aside

6. Spread the eggs in hot oil and set aside

7. Add the chopped meat into the wok and sauté it, add the minced green onion and ginger when the meat changes color and continue to sauté

8. After a few moments to add a little soy sauce, then add the yellow flowers and fungus, stir-fry for a moment, in turn, add the water mill rice cakes and spread the eggs, in the process of stirring, according to the hardness of the rice cakes to adjust the stir-fry time

9. Add garlic, continue to stir-fry

0. Add a moderate amount of salt and continue to stir-fry for 3-5 minutes, the garlic and rice cakes softened and then remove from the pan