Brown Sugar Rice Cake

This rice cake is still soft and silky after cooling,

If you want it to be hard, you can cut it into pieces,

You can put it in the refrigerator to chill.

Ingredients ?

Glutinous rice flour 180g

Milk 200g

Brown sugar 45g

Corn oil 8g

How to make brown sugar rice cakes ?

Melt brown sugar with milk and add corn oil.

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Sift in the glutinous rice flour

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Stir to form a flowable paste

Pour the batter into the molds.

Cold water on the pan, high heat for 30 minutes.

My steamer lid is made of straw and won't drip, if it's a dripping lid, remember to cover the rice cake mold with a plate or something.

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Yummy, greedy crying child ~ ? This is after overnight at room temperature, still very soft, just eat it straight away.

This is the perfect release after overnight in the fridge, it is hard.

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Cut the pieces on the pot to steam a little, soft as ever. Or some cooks recommend pan-frying it and it will be delicious.

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Tips

1, the amount of sugar in the recipe, not too sweet and not too light, personal feeling just right, sweet tooth can be dipped in sugar.

2, the rice cake is not good to take off the mold, if you want to take off the mold off the more beautiful, you can in the mold pad greaseproof paper; or rice cake steamed after the refrigerator hardened after taking off the mold, will be very beautiful.

3, rice cakes can be frozen, can be put a few months.