Ricecake
By VicentaLakin
It is common practice for rice cakes to be powdered to make cake situations or to steam or bake soft, soft rice cakes, but it is special today, and it can be made with rice, without a mixer, without steam, without roasting or any condensant. It tastes like rice. You can make staples or snacks。
Recipe Recommendations
- Xiaomi 200g
- water 800g
- sugar 30g
Steps for Ricecake
1
be ready for 200 g millimetres, clean and soak with warm water for more than two hours. it's easier to get a little longer。
2
add clean water 800g to the pot and pour into the immersed rice. the amount of rice and water can also be oversized, boiled directly, and then boiled for about 12 minutes in small and medium fires, so it was soft, and if the water was not soft enough, it would have been enough。
3
The boiler covers the fire and then turns it to the fire with a pot shovel to prevent a sticky pot and dry water, which can be added midway if it is difficult to stir the rice。
4
Boiled to rice, slightly dry. Add sugar and continue to mix evenly. Psst: I've been cooking it for 12 minutes, but everyone may have a slightly different handle on the fire, and it's not the same in the amount of rice bubble hair, so I can taste it。
5
Until rice is boiled, ripe, dry and dry。
6
The millet was very sticky。
7
Down into the mould, level the surface, cool it in the summer and put it in the freezer overnight. In autumn winter, the room can be fixed for the night. Of course, the fridge can be put。
8
The next day, the rice cake fell out。
9
Cut。
10
It's a sticky knife, and every cut is washed with water, and then a cut。
11
Cut the pieces ready to eat or to steam or to fry。
12
Micah has a sweet taste. It's good to make a snack. You can also eat a little rice。