I remember when I was a child in the countryside children's main snacks in the rice cake, grandma made the rice cake and fluffy and sweet, grow up can no longer eat this flavor! With the development of society, a lot of food snacks have gone through a variety of transformation, even the simple rice cake also has a variety of different ways to incorporate a lot of modern features into it, some of them have been far better than the previous flavor. Look at how these delicious rice cakes are made
Practice 1: homemade rice cakes
Materials: 300 grams of round glutinous rice, 200 grams of No. 2 sugar, 100 grams of raisins, 20 pudding models
Practice:
1.) Wash the round glutinous rice and soak it in water for about 4 hours, and then put it into a steamer for about 20 minutes.
2.) While it is still hot, mix the No.2 sugar into the glutinous rice until the granules are completely melted, then the rice cake will be formed.
3.) Arrange raisins in the bottom of the pudding mold, then fill in the rice cakes and press to the full, all the ingredients in order.
Practice 2: two-color sesame glutinous rice cake
Materials: glutinous rice flour, black chocolate, pure milk, sugar (amount according to personal discretion)
Practice:
1. Part of the glutinous rice flour, add pure milk and mix well, and knead into a white dough.
2. Add the melted black chocolate juice to one part of the glutinous rice flour and mix well, then knead it to form a dark colored dough.
3. Using a metal lunch box as a mold, spread a layer of butter on the inside of the box and spread the dark dough on the bottom of the box, followed by the white dough, pressing gently to even out the dough.
4. Sprinkle a layer of sesame seeds on top of the white dough and steam it in a pot of hot water for about half an hour.
5. After steaming, pour out the dough, cut it into cubes, dip it in sugar and eat it.
Additionally:
Seri Muka is a Nyonya-style dessert unique to Malaysia: the green juice of the crushed seven-leaf orchid is mixed with corn paste and covered with coconut milk on top of the sticky rice, which is then cooked and cooled down before serving. The flavor of the coconut and the orchid is so delicious that locals will dip it in kaya to complement the taste.
Practice 3: green tea and red bean glutinous rice cake
Materials: 100 grams of glutinous rice flour, 50 grams of glutinous rice flour, 2 tsp of vegetable oil, 120-125 grams of green tea juice, 4 grams of green tea powder, green tea leaves, red bean paste
Practice:
1. green tea, soaked in boiling water, take 120-125 grams of green tea juice and set aside to cool. Green tea juice at one side to cool for use, soak the tea, fish out some, drain the water, chopped with a knife, put aside;
2. Glutinous rice flour, sticky rice flour, green tea powder a little mixing, add vegetable oil, cooled green tea juice, as well as chopped green tea crushed, kneaded into a glutinous rice ball;
3. plate brush oil, take a small portion of glutinous rice ball, rolled into a small ball, and then flatten it, pinched into a round slice, wrap The red bean paste, pinch the seal, row on the plate;
4. Boil a pot of water, put the wrapped glutinous rice ball on the steaming grid, medium heat for 20 minutes.
Practice 4: Brown Sugar Groundnut Rice Cake
Ingredients: 2 pounds of groundnut, 3 pounds of round glutinous rice, 100 grams of salad oil, 750 grams of brown sugar, 300 grams of brown sugar, 3/2 cups of water
Methods:
1. Peel the groundnuts, cut them into slices, and put them in a steamer over medium-high heat for half an hour, and then press them into puree and set aside.
2. Wash and drain the glutinous rice, and steam it for 40 minutes in a pot lined with a steamer cloth.
3. In a dry pan, add the salad oil and seasonings, sauté over low heat until completely melted, then add the water and bring to a boil.
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: Glutinous Rice Flour 455g, Sugar 500g, Baking Powder (Baking Powder) 1 tsp, Water 475ml, Vanilla Extract 1 tsp, Coconut Milk 1 can (420ml), Food Reduction 1/4 tsp, Potato Starch 205g
Methods:
1. Preheat oven to 175 degrees Celsius. degrees Celsius. Take a 23X33 cm rectangular baking dish and lightly brush the inside with oil. In a separate mixing bowl, combine 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 homogeneous 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, well-floured board sprinkled with a thick layer of potato starch. Using a plastic knife, cut the rice cakes into bite-size pieces and coat them with the starch. Use a plastic knife because the rice cakes won't easily stick to it.
Method 6: Two-color Horseshoe Cake
Ingredients: 250 grams of horseshoe flour, 500 grams of sugar, 1,000 grams of milk, vanilla powder, 1,000 grams of water, 25 grams of cocoa powder.
Methods:
1. Dissolve the horseshoe powder with part of the milk, add sugar and vanilla powder to the remaining milk, and put it into a pot to boil.
2. Pour the boiled milk into the y boiled horseshoe powder, stir until sticky, put it into a dish and steam on the fire to make light-colored horseshoe cake.
3. Add sugar and cocoa powder to the water and boil it, pour it into the dissolved water chestnut powder, stir it until it is sticky, put it into a plate and steam it on the fire to make dark-colored water chestnut cake. The two colors can be made into a variety of shapes.
Practice 7: chestnut and coconut millet cake
Materials: 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 chestnut millet and mix well into the rice cake material.
5, with a spoon, 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
Millet soaking time, cooked after the sticky a little stronger, otherwise good millet cake easy to fall apart