Four people have already done it.

I visited my master today, and he taught me how to make steamed rice cakes. I learned it while reciting the essentials and practices, so I quickly wrote it down when I got home ~ ~

Author: shrimp

Shrimp/egg

material

Dry grinding glutinous rice flour (must be dry grinding) 500g.

Sugar100g

Raisin quantity

Proper amount of walnut kernel

Jujube right amount

Lycium barbarum proper amount

Add any dried fruit you like.

Water ~130g

Step 1

Master taught me how to steam rice cakes. Step 1

Stir glutinous rice flour and sugar evenly, add water little by little, sprinkle a little, stir evenly, and knead the dough into mud. Repeat ~ ~ ~ ~ but make sure the glutinous rice flour is wet, but it can still be wrapped in sand (never mix flour). One hand can agglomerate, and once it is ground, it will disperse.

Second step

Wash the fruit, cut the jujube in half and remove the core. If the jujube is big, cut it into four petals. Walnut kernels are broken into small pieces.

Third step

The steamer is preheated with water, and the glutinous rice flour is divided into three parts and the fruit material is divided into four parts for use.

Fourth step

Take out the steamer and spread it on the wet drawer cloth (containers are not recommended, which will affect the heat absorption of rice cakes). Spread a piece of fruit material evenly on the drawer cloth, and you can put it in your favorite pattern. Sprinkle a portion of glutinous rice flour evenly on the fruit, boil the pot and steam for ten minutes.

Step five

Time is up, take out the steamer, put a portion of fruit on the steamed glutinous rice flour, then evenly sprinkle a portion of glutinous rice flour on the steamer and continue steaming for ten minutes.

Step 6

Time is up, take out the steamer, put another portion of fruit on the steamed glutinous rice flour, then sprinkle the last portion of glutinous rice flour evenly, put the last portion of fruit pattern on it, and steam for another 30 minutes.

Step 7

When it's time to turn off the fire, pull out the rice cakes with drawer cloth and put them on the chopping board. When it's a little cooler, just press it with your hand (with disposable gloves) and press it in the shape you like.

Step 8

Master taught me how to steam rice cakes. Step 8

Hot soft sweet glutinous rice, cold gluten, can also be fried.

skill

Dry glutinous rice flour is directly ground with dry glutinous rice; Shuimo glutinous rice flour is made by soaking glutinous rice in water, then grinding, grinding and drying.

Shuimo glutinous rice flour is suitable for jiaozi, because Shuimo glutinous rice flour is much thinner than dry glutinous rice flour.

So dry grinding is less sticky and feels better.