The so-called Shuimo rice cake is traditionally made by adding water to rice, grinding it into rice slurry, dehydrating it into dry powder, and then making it into rice cake. In order to imitate this primitive manual method, I used a blender instead of a water mill. After rice and glutinous rice are soaked in water, I stir them into rice slurry. Then patiently filter out the water with gauze to get moist rice flour balls. After steaming in the pot, it is the embryonic form of the rice cake, and then it is beaten to further improve the deliciousness and elasticity of the rice cake. It can basically simulate the traditional water mill rice cake.
Production steps
1. Wash the rice and soak it all night.
2. Add water (less than rice) and stir into rice slurry.
3. Rice slurry enters the gauze, hangs it up, and even the gauze net drips.
4. After about 3-4 hours, you can get slightly wet rice noodle balls.
5. Spread the gauze, dilute the dough as much as possible, put it in a ventilated place to dry the water, and use a paper towel to absorb the water of the dry powder through the gauze.
6, until the dough does not stick to your hands, you can easily sieve it without sticking to the net.
7. Heat the water in the steamer, then take a clean gauze and a wooden circle, oil it, and sieve the dough into a wooden circle.
8. Steam over high fire for 35-40 minutes.
9. Take out the steamed muffin while it is hot, press it with a rolling pin, roll it thin and quickly roll it into a round strip.
10, cut the rice cake into n sections and serve.
Cooking Skills (6)
1. It takes an hour and a half to make rice cakes. If there are ready-made sticky rice noodles, it should only take about 1.5 hours.
2. Although it takes a little longer to filter water, the filtered water is very clear.
3, powder can not be exposed to the sun, can only be dried in the shade.
4. Students who like soft glutinous taste can make it with glutinous rice flour.
5. Steamed dough can be rolled into thick slices and shaped into various shapes with biscuits.
6. In such cold weather recently, steamed rice cakes need to be eaten quickly, otherwise it will be cold and not easy to knead.