♪ Seat black rice pie ♪

Initially, it was intended to be a black rice pot, which, by accident, was shorter and left some rice soup at the bottom. Some rice is a little hard. But it's pretty chewy. The black rice has a layer of hard shells, as if it'd take longer to steam. This experiment is about seven years old. Then cut the pieces, and put them on the grill in pieces. Yet the truth is, this. Too challenging. Black rice is very sticky (text time with a little bit of corn), cut the pieces and break them with a knife. So, it's powdered (the recipe that I've seen in the pot, which needs to be starched in Mire) and probably glued to rice. Me and the face, on the one hand, to bind the rice, and on the other, to suck water. The taste of black rice, personal preference for sweetness, with a few flavors, salt, Coke, vegetable oil. In order to increase the level of taste, the sea mosses were crushed and spilled over. The finished skin is dry and the whole is soft and not too toothy. But it's more chewy. And the time of the steam, the amount of water, the subsequent bake time, the temperature, some relationship. It's perfectly adaptable. I'll eat it while it's hot. It's easier to stay warm when it's done. How can it always be so squeaky if not too high for sealing? In addition, with regard to the use of pigments, there had been a previous attempt to use rare paste, coloured and squeezed on cookies as decorations. It turns out this is not going to work. For example, if you squeeze a small circle, too thin a paste, it's roasted long, and when the water evaporates, the pigment gathers into the center of the circle, the color becomes darker, the surrounding color becomes lighter, and a wrinkle is formed. The wrinkled skin crawls on the cookies (some are translucent, and a very rare face is mimicked on the pot of egg-stand cake, which is probably the effect). The conclusion is that as long as the evaporation of water is controlled, it should not be possible to fail without uneven distribution (time, temperature, water)。