How to make your own rice cakes at home, tips and tricks for making your own rice cakes

Ingredients]: 3 catties of glutinous rice noodles, 2 catties of red dates, and an appropriate amount of water.

How to do it]:

1. Steamed rice cakes, it is better to use small dates, I like to use the ones with the pits, and I like the process of spitting out the dates while eating the rice cakes. If you think it's troublesome to vomit the pit, you can choose to remove the jujube pit. Wash the dates and set aside.

2. Put the glutinous rice noodles into a large basin to facilitate the operation, and quickly stir while pouring in water until the glutinous rice flour is moist.

3. The final state of glutinous rice should seem loose, but it can be clenched into a ball.

4. Boil the jujubes in a pot under cold water. Red dates must be boiled before they can be used, and even soft and moist red dates must be cooked, and this step cannot be omitted.

5. White foam will appear in jujube during the boiling process, which is a normal phenomenon. When the jujube is boiled until the skin is swollen, and the skin will break when you touch it, you can take it out.

6. Spread a layer of clean cabbage leaves on the grate of the steamer to prevent sticking, and put half of the red dates in the cooking pot into the steamer to spread flat.

7. Then pour in half or half of the slightly more glutinous rice flour, smooth it by hand, cover the pot, steam it in the pot, and it will take about 20 minutes after steaming. Then use chopsticks to prick some small holes to help the heat rise, and then spread the remaining red dates, steam for a few minutes, after the red dates are steamed, then pour all the remaining glutinous rice flour into it and spread it flat, and continue to steam it in the pot.

8. After turning off the heat, you should immediately turn it upside down, tear off the cabbage leaves while it is hot, and cut them into pieces after cooling.

9. Cut into strips or small pieces, put those that can't be eaten into a fresh-keeping bag, tie the mouth of the bag, and put it in the refrigerator for freezing.

Summary. Hello, the first step is to prepare the materials. When making rice cakes, you need to prepare sticky rice flour and glutinous rice flour, generally according to 2:

The ratio of 1 will be more appropriate, sticky rice flour and glutinous rice flour are packed in a bowl, mixed and stirred evenly with chopsticks, add an appropriate amount of water into it, pay attention to the process of pouring water, you should use chopsticks to stir while pouring water, until it shows a flocculent state, you can knead it by hand, knead it into a smooth dough, put the dough on the cutting board, in order to avoid being too sticky, you can sprinkle some dry flour on the cutting board, knead the dough into a long shape, and then cut it into small dough, The dough rests on top of the cutting board for about five minutes.

Step 2: Steam the dough. After the dough is relaxed, tidy up the dough a little, turn it into a small cuboid, take out the steamer, add an appropriate amount of water to the steamer, and then cover a clean white gauze on the steamer, put the dough on the gauze, don't be in a hurry, let the dough continue to relax for five minutes, after the time is up**, turn off the heat after steaming for 20 minutes, and you can make delicious rice cakes.

Please wait. Hello, the first step is to prepare the materials. When making rice cakes, you need to prepare sticky rice flour and glutinous rice flour, generally according to 2:

The ratio of 1 will be more appropriate, sticky rice flour and glutinous rice flour are packed in a bowl, mixed and stirred with chopsticks, add an appropriate amount of water into it, pay attention to the process of pouring water, you should stir with chopsticks while pouring water, until it shows a flocculent state, you can knead it by hand, knead it into a smooth dough, put the dough on the cutting board, in order to avoid being too sticky, you can sprinkle some dry flour on the cutting board, knead the dough into a long shape, and then cut it into small dough, The dough rests on top of the cutting board for about five minutes. Step 2: Steam the dough. After the dough is relaxed, the dough is slightly sorted out and turned into a small cuboid, take out the steamer, add an appropriate amount of water to the steamer, and then cover the steamer with a piece of clean white gauze, and put the dough on the gauze.

1. Materials.

500 grams of red rice, appropriate amount of water.

Second, the practice. 1.Wash the red rice and soak it overnight with water.

2.Put the red rice in a food processor, add the water that has not covered the rice, and stir the raw rice milk.

3.Pour the rice milk into a microwavable bowl.

4.On medium-high heat, heat for one and a half minutes each time, take out and stir, heat two to three times, and the rice milk becomes a dough. At this time, the dough is still relatively hot and sticky.

5.When the dough is warm and not hot, cover your hands with a fresh-keeping bag, put the dough into the fresh-keeping bag, and knead it thoroughly. This way, the dough will not stick to your hands.

6.The kneaded dough is arranged into a cylindrical shape.

7.Soak the bag in cold water so that the rice cake will not stick to your hands after it has cooled completely.

8.Slice the cooled rice cake and eat it directly, or you can fry it and dip it in osmanthus sugar or brown sugar to eat.

Ingredients: glutinous rice flour, rice flour (or flour, I use local flour that only makes bread, which is very chewy), white sugar water, honey (one spoonful is enough, it is used to enhance the flavor, and it is OK to leave it alone).

Noodles – Pour 2:1 of glutinous rice flour and flour into a basin. Pour in the honey and prepared sugar water, and mix the noodles.

Until the surface is smooth, it's OK. I don't want to make dumplings like less water and thick noodles, and rice cakes are better with more water, otherwise there will be cracks and it is ugly. It should be glutinous rice flour without gluten, so a little crack is inevitable, so put more water in the situation = =+.

Steamed in a rice cooker tastes the same as the rice cakes sold outside.

Answer: Pour an appropriate amount of glutinous rice flour into a bowl, add a small amount of sugar, use just boiled water and glutinous rice flour, add a small amount of water, not enough to add more, knead it into a smooth dough, knead the dough more, take it out and knead it into strips, divide it into larger agents, and then roll each agent into strips.

Step 2: Steam the dough. After the dough is relaxed, tidy up the dough a little, turn it into a small cuboid, take out the steamer, add an appropriate amount of water to the steamer, and then cover a clean white gauze on the steamer, put the dough on the gauze, don't be in a hurry, let the dough continue to relax for five minutes, after the time is up**, turn off the heat after steaming for 20 minutes, and you can make delicious rice cakes.

Hope it helps.

Wash the good glutinous rice first, soak it in water, and then steam it in a rice cooker.

Ripe, then pour it into the hardest and largest container or pot at home, and pound the cooked glutinous rice with a sturdy noodle pin (no rod noodle pin with a spatula handle or knife handle), be sure to use force, the rice cake that comes out of this way is more chewy and more refreshing, until the glutinous rice is very sticky, until it can no longer be paid, and then pour it onto a clean flat plate or stove, and cool it.

ps.The preparation of rice cakes is roughly the same as above. In my opinion, there should be nothing added during the making of the rice cake to make it shelf-stable.

The preservation of the rice cake is the process after making the rice cake.

As far as homemade rice cakes are concerned, Shimizu storage is one of the best ways to store rice cakes.

First of all, find a water tank of the appropriate size, clean the tank, and then put the rice cakes in the tank. Then add an appropriate amount of water to soak. Of course, it is best to use wax water, which is the water stored in the cold season.

As far as I know, because the water in the cold winter is very cold, the microorganisms are frozen to death, and it is not easy to grow, so this kind of water is the best for storing rice cakes.

Secondly, put an appropriate amount of table salt in the water. Why put table salt? Because table salt is acidic, it can be preservative, sterilized.

People who don't know how to store rice cakes often think that changing the water frequently can prolong the storage time of rice cakes. Actually, it's counterproductive. You pour out the wax water and replace it with spring water.

The spring water is very warm, and there are microorganisms growing, so this water is not as clean as wax water. It should be noted that when the rice cake is soaked in wax water, a layer of yellow will appear on the surface of the water after a while, and it is okay that it is a good thing, it isolates the water from the air, and it is a protective film, which can prevent the invasion of bacteria for a certain period of time.

If we want to eat rice cakes, we must not use our hands to fish, because there are bacteria on our hands, which will pollute the water quality, and we can use utensils to fish.

There is one more way:

Step 1: Mix glutinous rice flour, sticky rice flour, clear flour, sugar, and coconut water. Rub evenly with your hands until it becomes white and sticky.

Divide the white semi-finished product into 3 parts, one part with carrot juice to make it orange-red, one part with ingredients to make it yellow, and leave the white part untouched.

Step 2: Grading colors. Tear the orange-red part and the yellow part into several pieces and place them on the white part and rub them with your hands.

Step 3: Compression. Put the semi-finished product into a fish-shaped mold and flatten it by hand.

Step 4: Flatten the excess part of the protruding mold with plastic sheets.

Step 5: Place the mold into the steamer.

Step 6: Remove the freshly baked rice cakes and allow them to cool slightly before detaching the molds.

I wish you to make delicious rice cakes!!

1.Drain the washed glutinous rice. Place in a bread bucket. Then add the water.

2.Place the bread bucket in the bread maker. Cover with a bread maker lid.

3.Choose the rice cake menu. Start starting.

4.Add dried rose petals when there are 10 minutes left until completion.

5.In 1 hour 25 minutes after the work of the bread maker is completed. Pour out the rice cakes from the bread bucket. Let cool. It's OKL to mold your favorite shape with a mold.

18 kg of glutinous rice flour 3 kg of rice flour 21 kg of flakes of sugar about 13 kg of water 500 grams of peanut oil (coated face) 250 grams of olive kernel (sprinkled noodles) 1 kg of red dates Bamboo leaves (bottom pad) kg.

How to make it.

First, boil 21 kg of flake sugar with 3 kg of water into syrup for later use. Mix the glutinous rice flour and rice flour evenly, pour in 10 kg of boiling water and stir into the pulp. Then gradually add the syrup in the cooked pulp and stir evenly and put it in a large steamer, each steamer is about 3 4 cm thick, steam it for about 4 hours with a fierce fire, pour it on the board, rub it with a wooden mallet until it is smooth, it can be divided into cakes weighing each kilogram, put them in an iron circle with a bamboo leaf pad bottom, sweep oil on the cake surface and stick olive kernels and red dates, and steam for about 20 minutes.

White sugar rice cake: glutinous rice kilogram indica rice kilogram white granulated sugar kilogram sugar white fat 1 kilogram coated peanut rice kilogram red dates a little walnut kernel kilogram melon seed kernel kilogram tofu coating 2 sheets.

Brown sugar rice cake: glutinous rice kilogram indica rice kilogram brown sugar kilogram red dates a little.

How to make it.

1.Soak rice: After mixing glutinous rice and indica rice, soak it in cold water for about 2 3 days, change the water frequently when soaking, and rinse it with water when taking it out.

2.Grinding: The soaked rice is finely ground with water, the finer the better, and then pressed into the cloth bag after grinding, and the excess water is pressed away.

3.Mix flour: Add water to the granulated sugar and brown sugar in the raw materials in advance and boil them into a pulp (about 1 kg of water), cool them, pour them into the wet rice balls and mix well to form a paste.

4.Steamed cake: prepare the steamer, soak the steaming cloth in water and dry it, and line it in the cage grid, such as making white sugar rice cakes, first cut the fruit into dices, and then line the tofu coat on the cage cloth, pour half of the pasty rice flour first, take the chopped fruit and sugar white fat diced and spread it on top of the rice flour paste, then pour in the other half of the rice flour paste, and put a few red dates on the cake noodles.

The powder paste is poured into the cage grid with a thickness of about 8 cm, the fire is stronger when steaming, so that the water remains at the boiling point for about 2 hours, and the water in the pot is prevented from boiling dry halfway, and the amount of water must be adjusted. After the sugar rice cake is steamed, it should also be covered with a layer of tofu coating on the cake surface, pressed and attached firmly by hand, and then cooled and weighed with a knife and a scale.

The steps are as follows:1Mix 100 grams of glutinous rice flour and 200 grams of sticky rice flour and mix well, add about 280-290 grams of water.

2.Find a larger plate and grease it with some oil.

3.Spread the dough flat on a plate, steam thoroughly in the basket, boil the water and steam on high heat for about 30 minutes.

4.Place the steamed dough on a table, or in a larger container, and pound it vigorously with your fist or rolling pin, stone pestle, etc. Keep turning it over during the pounding process and apply some vegetable oil to prevent sticking.

5.Arrange it into a long strip of rice cake shape. Wrap in plastic wrap and leave in the refrigerator overnight to allow the rice cake to harden before slicing.

Expansion: Rice cake (nián-gāo, rice cake; New Year cake) is a traditional food of the Chinese nation, which belongs to the seasonal food of the Lunar New Year. A kind of cake steamed with sticky glutinous rice or rice flour, in the Spring Festival, many regions of our country have pay attention to eating rice cakes.

Rice cakes have red, yellow, and white colors, symbolizing gold and silver, and rice cakes are also called"Rice cakes", with"Every year"Homonym, implying that people's work and life are improving year by year. Therefore, the predecessors had a poem called rice cakes:"The meaning of rice cakes is slightly deeper, and the white is as white as silver-yellow gold.

Looking forward to the good times when the years are high, pious and silently wishing for the coming of wealth.

Origin: There is a very old legend about the origin of Spring Festival rice cakes. In ancient times there was a monster called"years"They live in the deep mountains and old forests all year round, and when they are hungry, they catch other animals to satisfy their hunger.

But in the harsh winter season, most of the beasts hide and hibernate. "years"When they were hungry, they went down down to the mountains and harmed the people, and took them for food, so that the people could not bear their suffering. When people saw that the monster was gone, they all went out of the house to congratulate each other, and they were glad that they had escaped"years"The first pass, safe and sound, and ready for spring ploughing.

In this way, year after year, this method of avoiding animal pests has been passed down. Because the grain strips are made by Gao, the purpose is to feed"years"Degree off, so put"years", with"High"I joined it together and called it rice cake (homonym).