Black rice cake

1

Eggs + sugar in bowls, in hot water, sifting black rice powder, moulds into oilpapers, and giving out eggs。

2

Pull up an egg-beater and the egg fluid will not drop, add black rice powder, and evenly mix。

3

Join the mold, steam for 15 minutes, and cover the towel。

4

FIVE MINUTES AFTER THE FIRE'S OFF, WITH THE OIL PAPER, SLICE, OK。

1、Used a sponge cake recipe, reduced the sugar, added some beaten eggs, and didn't add oil. 2、Heat the eggs and sugar in hot water first, and use the time to do other preparations (sifting flour). The black rice was ground by myself; some of it was a bit coarse, so I put it directly into the flour. 3、Egg foam rises faster than yeast, making it very suitable for breakfast. It doesn't get hard easily; it stays soft until the afternoon and has the characteristics of cake. 4、Most importantly, it is delicious, with a rich rice aroma.