Chestnut rice cake
By VicentaLakin
The sweet rice cakes that we used to eat when we were kids were made of pure rice milk, the most delicate of which was the rice that we grinded out of the bubbling rice with stone, which we grind twice, with red sugar or white sugar, with a small nest in the middle of the fertilizer, which the locals call "the chicken nest." Remember that Mom would also make some curry, fearing that she might not be able to grasp it, but instead put in some hawk-and-cracker powder (colour starch) and hooves (horse hooves), and she could not expect her daughter to boast。
Recipe Recommendations
- sweetening
- steamed
- half an hour
- ordinary
Steps for Chestnut rice cake
1
Get the rice in advance。
2
Cut the chestnuts off。
3
Boil it in a boiler for five minutes and peel it off。
4
Cut the chestnuts off。
5
Plugged rice into rice plasma by adding 0.2 litres of water to the cooker。
6
Sifted the rice。
7
Add corn starch and puff, sugar。
8
Well mixed rice, not thick, not particularly rare, moving fast。
9
The pot boiled water, oiled molds or bowls, and put on the chestnuts。
10
Fill it in, steam about ten minutes。
11
Steam well. Stay cool。