1. First, we need to prepare 1 bowl of flour and 2 bags of milk, then pour 40 grams of tapioca starch into the bowl, stir well with 80 ml of milk and set aside. Next, pour 200 grams of sticky rice noodles, 100 grams of flour, 40 grams of white sugar, 4 grams of yeast, and 2 grams of baking soda into a large bowl. Stir evenly first, and then gradually pour in 200 ml of pure milk. In order to increase the milky flavor, we can also add 2 tablespoons of milk powder or condensed milk. Then stir the batter until there is no dry flour, then pour in the tapioca starch water just now, and continue to stir evenly. The consistency will be about the same as sour yogurt, and it will form flakes when picked up with chopsticks.

2. Cover the batter and put it in a warm sunny place to start fermenting. After about 1 hour, the volume of the batter will obviously increase, and there will be rich honeycomb tissue inside. We will stir the batter with chopsticks. Stir to expel the gas inside and stir for as long as possible. The internal structure of the pasta will be more delicate.

3. Prepare several molds and apply a thin layer of oil on the bottom of the molds. This will make it easier to release the molds. Then put the batter into the mold until it is ninety percent full. Place the batter in the mold. Sprinkle black sesame seeds on the top, which is delicious and beautiful. Add a wolfberry and garnish it. After all the batter is filled, add hot water to the pot and steam over high heat for 15 minutes.

4. After the time is up, simmer for 3 minutes before opening the pot, and then take it out. This should be demolded while it is hot. Our steamed rice cake is ready. It is simple and delicious, with a strong milky aroma. And I secretly added tapioca starch to it. The rice cake tastes extra chewy and won’t stick to your teeth. It’s really delicious! Give it a try when you have time!

Ingredients list: (200 grams of sticky rice noodles, 100 grams of white flour, 40 grams of tapioca starch, 280 ml of milk, 40 grams of white sugar, 4 grams of yeast, 2 grams of baking soda, a little black sesame seeds, a little wolfberry, edible A little oil)

Hong Yang’s warm reminder: 1. Rice cakes with tapioca starch will have a chewier texture. You don’t need to add it if you don’t have it.

2. If you like the milk taste to be thicker, you can add 2 tablespoons of milk powder or condensed milk.

3. Rice cakes will taste better when eaten cold!