White sugar rice cake: 3.5 kg of glutinous rice, 0.5 kg of indica rice/kloc-0, 0.75 kg of white sugar/kloc-0, 0.25 kg of sugar white fat/kloc-0, 0.25 kg of peanuts, 0.25 kg of red dates, 0.25 kg of walnuts and 2 pieces of tofu coats.
Brown sugar rice cake: glutinous rice 3.5 kg indica rice 1.5 kg brown sugar 1.75 kg red dates a little.
manufacturing method
1. Soaking rice: After glutinous rice and indica rice are mixed, soak them in cold water for about 2 ~ 3 days. Change the water frequently when soaking, and rinse it with clear water when taking it out.
2. Grinding: Grind the soaked rice with water, the finer the better. After grinding, press it into a cloth bag to remove excess water.
3. Powder mixing: add water to sugar and brown sugar raw materials in advance and burn them into slurry (about 1 kg water). After cooling, pour into the wet rice ball and mix well to make a paste.
4. Steamed cake: prepare a steamer, soak the steamed cloth in water, wring it out and line it in the cage. For example, to make a white sugar rice cake, first cut the fruit into pieces, then line the cage cloth with a tofu coat, pour half of the prepared rice flour paste, spread the cut fruit and white sugar cubes on the rice flour paste, then pour the other half of the rice flour paste, and put some red dates on the cake surface. The paste is poured into a cage, the thickness is about 8 cm, and the firepower is strong when steaming, which can keep the boiling point of water for about 2 hours. In order to prevent the water in the pot from boiling, the amount of water must be adjusted. In addition, we should pay attention to the stability of firepower, prevent large, medium and small, avoid excessive steaming, and prevent insufficient heat. After the white sugar rice cake is steamed, the cake surface should also be wrapped with a layer of tofu coat, pressed by hand, glued firmly, cooled and cut into pieces with a knife.