1. Drain the washed glutinous rice and put it into the bread bucket. Then add water.

2. Put the bread bucket into the bread machine .Close the lid of the bread machine.

3. Select the rice cake menu. Start.

4. There is still time left before completion. Add dried rose petals at 10 minutes.

5. After the bread machine completes its work in 1 hour and 25 minutes, pour out the rice cakes in the bread barrel and let it cool. It’s OK to mold the mold into the shape you like

18 kilograms of glutinous rice flour, 3 kilograms of rice flour, 21 kilograms of sugar, about 13 kilograms of water, 500 grams of peanut oil (for coating)? (Sprinkle noodles) 250g red dates 1kg? Bamboo leaves (edge ??bottom) 1.25kg

Preparation method

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First use 21kg sugar Boil 3 kilograms of water into syrup and set aside. Mix the glutinous rice flour and rice flour evenly, pour 10 kg of boiling water and stir into a mature paste. Then gradually add syrup to the cooked slurry, stir evenly, and place it in a large steamer. Put the slurry in each steamer about 3 to 4 cm thick, steam it over high heat for about 4 hours, pour it on the chopping board, and rub it with a wooden mallet until smooth. Divide the cake into pieces weighing 0.5 to 1 kilogram each, place them in an iron circle with a bamboo leaf as the bottom, apply oil on the cake surface and stick terminalia seeds and red dates on it, and steam for about 20 minutes.

White sugar rice cake: 3.5 kg of glutinous rice, 1.5 kg of indica rice, 1.5 kg of white sugar, 1.75 kg of sugar, 1 kg of white fat, peanuts, 0.25 kg of red dates, a few walnut kernels, 0.25 kg of melon seeds, 0.25 kg of tofu 2 sheets

< p>Brown sugar rice cake: 3.5 kg of glutinous rice, 1.5 kg of indica rice, 1.5 kg of brown sugar, 1.75 kg of red dates, a little red dates

Preparation method

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1. Soaked rice: Mix glutinous rice and indica rice Soak in cold water for about 2 to 3 days. Change the water frequently when soaking and rinse with clean water when taking it out.

2. Grinding: grind the soaked rice into water, the finer the better. After grinding, press it into a cloth bag and press out the excess water.

3. Powder mixing: Add water to the raw material sugar and brown sugar in advance to make a slurry (about 1 kg of water). After cooling, pour it into the wet rice ball and mix well to form a paste.

4. Steamed cake: Prepare the steamer, soak the steaming cloth in water and wring it dry, and line it in the cage. For example, if you want to make white sugar rice cakes, cut the fruit into small cubes and put them on the steaming cloth. Then line it with tofu clothing, pour half of the prepared rice flour paste first, put chopped fruit ingredients and sugar white fat cubes on top of the rice flour paste, then pour the other half of the rice flour paste, and put a few more on the surface of the cake. Red dates. Pour the batter into the cage with a thickness of about 8 cm. When steaming, the fire is strong to keep the water at the boiling point for about 2 hours. The water in the pot must be adjusted to prevent the water from drying out. In addition, pay attention to the steady fire power to prevent it from being too big or too small. Avoid over-steaming and avoid undercooking. After the white sugar rice cake is steamed, the surface of the cake should also be covered with a layer of tofu, which should be pressed tightly with hands to stick it firmly. After cooling, cut into pieces with a knife and weighed for sale.