2. After draining, visit the blender in Japan, pump it into the blender, and beat them into rice slurry. The finer the better.
3. Pour the rice paste and onion blender out, find a leak plug, spread a layer of gauze, pour the rice paste in, and drain. This process takes about 6 hours.
4. Let the rice noodles form a soft rice noodle ball. Hardness is similar to plasticine.
Find a deeper plate, brush a layer of vegetable oil on the plate and flatten the glutinous rice.
6, steam on the pot. After the water boils, steam for about 40 minutes until the rice flour dough is cooked. After taking it out, take clean gauze to wash the water off the rice noodle ball.
7. Spread a layer of plastic wrap on the chopping board, brush the plastic wrap with a layer of oil, and buckle the rice flour dough on the chopping board while it is hot.
8. Find a rolling pin, wrap one end with plastic wrap, and brush vegetable oil on the rice noodle ball. Start pounding the rice cake. The longer the time, the better the taste of rice cakes. In the process of pounding rice cakes, vegetable oil can be coated from time to time.
9. Mash the rice cake and make it into a cylinder. Wrap each rice cake with plastic wrap and put it in the refrigerator for the night. The rice cake will harden and solidify.
10, after shaping, cut the rice cake into strips or small pieces.