black rice cake
Use Qi Feng's method to make this very Chinese dim sum-I really don't know how to make a real black rice cake. The appearance is similar to commercial black rice cakes, but the body is slightly light; the taste is moist, not sweet or greasy, soft and glutinous. In general, it is good whether it is making afternoon tea or breakfast.
Recipe Recommendations
- black rice 50g
- corn oil 40g
- fine sugar 40g
- egg yolk of 2
- egg white of 4
- sweetening
- baking
- several hours
- ordinary
Steps for black rice cake
1
Wash the black rice after weighing, soak it in water for more than 12 hours before using. Put the washed and soaked black rice into a blender and pour in the corn oil.
2
Beat in two egg yolks.
3
Beat until a delicate paste. At this time, you can add a little honey to adjust according to the thickness of the rice paste, so that the thickness of the rice paste is equivalent to that of the egg yolk paste when making Qi Feng. Avoid it, not too thin. I didn't use honey.
4
Add white sugar in three times in an oil-free and water-free container and beat until firm and frothy.
5
Cut the egg white and rice paste in three times and mix well.
6
Finally form a thicker and even light gray batter.
7
Pour into the mold (8-inch round mold) and place in the lower layer of a preheated 160-degree oven for 60 minutes.
8
I took this one in about 23 minutes. The rice cake didn't have a high rise as normal Qi Feng, but there was some upward increase; finally, it didn't have to be inverted after baking, just cool naturally and demoulding.black rice cake Make Tips
1. Black rice must be weighed and washed, soaked in water for more than 12 hours before using. 2. If the black rice paste in step 3 is relatively dry, add some honey to adjust, or add another egg yolk. But remember not to get too wet.