Black rice cake
By VicentaLakin
The family bought a few packs of raw chicken rice and cooked sugar water once. It tasted so good that they tried the rice cake。
Recipe Recommendations
- sticky rice flour 120g
- glutinous rice flour 50g
- Gordon Euryale 50g
- white granulated sugar 75g
- water 80g
- black rice 50g
- white cake powder a third
- sweetening
- steamed
- several hours
- ordinary
Steps for Black rice cake
1
Chicken head cleaning, drying of water, mill grinding to powder。
2
Black rice is so easy to cut off when it's in water. If cold water bubbles last night, if there is not so much time to use hot water bubbles, three hours will be enough。
3
A good black rice machine is powdered。
4
White sugar is powdered with sugar。
5
All materials in the white pastry section are mixed。
6
You mix it in this powder, you squeeze it with your hand, but it's not sticky. If it's too dry with some water, if it's too wet with some powder。
7
and i added 20 g because the black rice was wet。
8
Combination of materials on the black layer。
9
Black rice is filtered。
10
Sifted to pastry。
11
白糕层也是Sifted to pastry。
12
Prepare a moose grinder, bottom gasket。
13
One half of the white pastry first, with a spoon, so you don't press hard, just light。
14
Pour all the black rice pastry。
15
Squeeze it with a spoon。
16
And then one-half of the remaining white pastry, flat。
17
The fire breaks open, evaporates for an hour, has a bad air quality with a stamp, has a drop in, and can end up with a sheet of oil paper or a plate to cover the top, or a gas-exhausted bamboo lid。
18
Demolition cool。
19
Cut the pieces later, or they will break apart easily, and I will cut them when it is warm and full, and then I will cut them in cold。