Micah
By VicentaLakin
The rice cake is one of the traditional Chinese snacks with a long history of making it from a sticky rice or millet process, operating a convenient and durable storage and using a variety of food methods, and is therefore popular。
Recipe Recommendations
- rice 300g
- white sugar appropriate amount
- yeast 3g
- corn oil small amount
Steps for Micah
1
two cups of rice (about 300 g) of this size。
2
Clean up the rice。
3
At least three hours of water immersion (I put rice up the first night to save time)。
4
Put soft rice in the food mixer, and water goes up to just inundation。
5
In accordance with their own preferences, a proper amount of white sugar is placed in the machine with rice。
6
Press the sauce to make fine rice syrup。
7
prepare 3g yeast。
8
It's just that the yeasts are evenly mixed with the dried rice。
9
Cover it and ferment it for an hour。
10
It ferments to a beehive and mixs evenly。
11
Prepare two flat plates and brush corn oil。
12
Pour the rice plasma into the disk (just two plates) and wait 20 minutes for its fermentation。
13
It's in the double steam pan, and it's in the fire for 20 minutes。
14
When the pot is cooled, a layer of corn oil (preventing the sticky hand while the rice cake is on the surface)。
15
The edges of rice cakes are sticky to the disks, they can't get out of the way。
16
Cut into a little platter and the delicious rice cake is finished。Micah Make Tips
one, the steamed rice cake tastes first, and if it's not sweet enough, it melts directly on the rice cake, which i make very well, and which is probably 1/3 (about 70-80g) of a small job; two, which is more sticky when cutting, can brush corn oil on a knife; and three, which is better when the rice cake is cold。