How to make homemade rice cakes from glutinous rice and rice?

Use an appropriate amount of rice and half of the amount of glutinous rice, rinse it well, soak it overnight, then pour the rice and the water in which the rice is soaked into a food processor, puree it, drizzle it dry, and put it in a large bowl to heat it with water.

After washing the rice, add 300 ml of cold water to squeeze the rice milk into the rice milk, turn on medium and low heat while boiling and stirring, boil the rice milk until it hangs on the shovel and will not drop the board, pour 100 grams of cornstarch on the board, put the boiled rice milk on it, fold it repeatedly, knead it into a ball, if sticky, you can smear a little oil on your hands, which can also prevent adhesion and knead to the smooth surface, into such a soft and hard dough can be smeared with oil on your hands to prevent adhesion, pull a small lump of noodles in the palm of your hand and rub it repeatedly, rub it into a long strip, Place on a plate.

Prepare glutinous rice flour and rice flour, appropriate amount of water, mix glutinous rice flour and rice according to the proportion, add water to knead into dough, knead the dough into small round balls, print the pattern with a mold, and put it in a steamer to steam.

Rice cakes are made with glutinous rice and rice.

The main raw material for making rice cakes is glutinous rice, but you can add some rice on the basis of glutinous rice, so that the rice cakes will have a slightly sweet taste and a better taste.

If you can't finish eating the rice cakes you make, you need to put them in the refrigerator for refrigeration, and you can also clean them and hang them in a cool and ventilated place to dry. After drying, you only need to re-soak in hot water before eating.

The history of rice cakes

Rice cakes have a long history in China as a food.

In 1974, archaeologists were at the site of Hemudu in Yuyao, Zhejiang, more than 7,000 years ago.

Yuyao Hemudu matrilineal clan society.

The seeds of full-grained, well-preserved rice were found in the site, indicating that our ancestors began to cultivate rice as early as 7,000 years ago.

In the Han Dynasty, rice cakes were called "rice cakes", "bait", "glutinous cakes" and so on.

Han Dynasty Yangxiong. 's Dialects.

In the book, there is already the title of "cake", which has been popular during the Wei, Jin, Southern and Northern Dynasties. As early as the Liao Dynasty, it is said that on the first day of the first lunar month in Beijing, every family had the custom of eating rice cakes. By the time of the Ming Dynasty and the Qing Dynasty, rice cakes had developed into a perennial snack on the market, and there was a difference between northern and southern flavors.

Rice cake strips! practice.

Pour the sticky rice flour, glutinous rice flour, salt, boiling water into the bread maker and start program 17 dumpling dough.

Please click Enter a description.

Stir for about five minutes, smooth and ready to go.

Please click Enter a description.

Shred it! Wrap plastic wrap in the microwave and put it on high heat for 2 and a half minutes!

Please click Enter a description.

Pour the oil over the panel and rub it well, and the rolling pin is greased. Place the heated dough on top and reknead it into a dough. With one end of the rolling pin, stir, beat, pound, poke, rub, whatever you want with it!

Please click Enter a description.

After a round of clouds and rain, the dough will become smooth and elastic (if you feel too dry to rub halfway, you can add a little water). Once smooth enough, divide into 4 small pieces.

Please click Enter a description.

Roll into long strips and cut to your preferred length. I usually cut it into 4cm and take one bite at a time! (When the knife edge is dipped in water, it will not stick to the knife, and it will be dipped in water once after cutting).

Please click Enter a description.

Put it in a crisper bag, put it in the refrigerator and freeze it, and take it out and process it when you want to eat it!

Please click Enter a description.

It's especially delicious to make spicy fried rice cakes!

Please click Enter a description.

Cooked rice can't make rice cakes, rice cakes are made with glutinous rice, first wash the glutinous rice and then soak it for 5-6 hours, steam it in the steamer for more than 1 hour, steam it thoroughly, take it out while it's hot, put it in the stone nest dedicated to making rice cakes, hit it repeatedly with a wooden hammer, until the glutinous rice is beaten into a particle-free cake shape, take it out and knead it evenly and cut it into a similar size of the amount, and use the mold to make rice cakes into a variety of shapes.

Break the cooked rice and mix it with glutinous rice noodles, then add white sugar or brown sugar, fry or fry it to become an adult cake.

The method of grinding glutinous rice to make cakes is also very early. This can be proved from Jia Sixian's "Qi Min Yao Shu" in the Northern Wei Dynasty. The production method is to sieve the glutinous rice flour with silk, add water, honey and form a hard dough, paste dates and chestnuts on the dough, wrap it in a basket leaf and steam it.

Put the soaked rice and glutinous rice into a food processor, add an appropriate amount of water, beat the rice milk into a clean container, brush the container with oil, pour the rice milk with less moisture into the container, and steam the rice milk in the pot. There are many types of rice cakes, such as white cakes from the north, yellow rice cakes from Saibei farmers, water mill rice cakes from Jiangnan water towns, and red turtle cakes from Taiwan. Rice cakes have a difference in flavor between the north and the south.

It is said that the earliest rice cakes were used for the ancestors of the Chinese New Year's Eve sacrifice gods and the New Year, and later the rice cakes were the traditional food of the Chinese nation and belonged to the seasonal food of the Lunar New Year. The main raw material for making it is glutinous rice.

<> we put the rice and glutinous rice that have been squeezed out of the water in a large bowl and heat it through the water. In the process of heating, we must keep stirring, and after the rice and glutinous rice inside have changed color, we add 10 ml of oil and stir evenly, so that the flexibility, elasticity and stickiness of the rice cake are obtained by rubbing, pounding, kneading and hammering, so when it comes to rice cakes, everyone in Qiaowan's mind is holding a mallet to beat the rice cake, which is also the most critical step in the production of rice cakes. If you use glutinous rice flour and rice flour to knead the dough until smooth, divide it into 4 small doses, and rub some salad oil on the palm of your hand to knead each small agent into strips.

Place the steamed dough on the table, or in a larger vessel, 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. Put the jujube on the finished rice cake, put it according to your preference, put a few more if you like to eat jujubes, and put a few less on it if you don't like it too much, remember that the jujube is best to gently press it into the dough, so that when you put it, steam it and take it out.

Take another bowl, put in the glutinous rice flour, put it in the microwave, heat it on high heat for one minute, and take it out. The glutinous rice paste and glutinous rice dry flour are cooked, and the following begins to wrap the patterns. Rice cakes should be made of glutinous rice, because glutinous rice is soft and glutinous, the taste is good, and you can take it out after steaming for about 15 minutes, you can use chopsticks to provoke it to see if it is ripe, smear some oil on the table and put a layer of plastic wrap, and then smear a layer of oil on it, pour the steamed glutinous rice paste, and use a stone pestle or rolling pin to bread a layer of plastic wrap.

First of all, the ratio of rice and rice is more glutinous rice, less rice, less gear, so that the rice cake is very delicious, and the sense of faith is also very good, when the noodles are not too hard, otherwise the steamed rice cake is particularly hard.

Pay attention to the ratio of glutinous rice to rice, if the ratio is not right, the taste of the rice cake will also be affected. Too much glutinous rice will be too soft, and too much rice will be hard.

When the remaining limbs of the noodles are hungried, warm water should be used, and two spoons of salad oil should be added to the dough, and when steaming, it should be steamed for 25 minutes over medium-low heat, if you want to improve the taste, the only way is to cut it thicker, and make rice cakes by frying, the taste will be improved a lot.

Ingredients: rice, formula milk, organic red dates. Soak the rice in clean water for 3 hours.

Soaking the rice allows the rice grains to absorb enough water, and the resulting rice cake will be softer and more glutinous. Bring water to a boil in a milk pot, add red dates and cook over high heat for 10 minutes. After cooking, remove it with a sieve, cool it slightly, remove the core, remove the clothes, and cut it into small cubes for later use.

Drain the rice and pour it into a juice cup, then add the formula and whip into rice milk. <

Ingredients: 80 grams of rice, 100 ml of formula milk, 3 organic red dates.

1. Put the rice in clean water and soak for 3 hours. Soaking the rice allows the rice grains to absorb enough water, and the resulting rice cake will be softer and more glutinous.

2. Boil water in a milk pot, add red dates and cook over high heat for 10 minutes.

3. After cooking, take it out with a sieve, cool it slightly, remove the core and clothes, and cut it into small cubes for later use.

4. Drain the rice and pour it into the juice cup, then add the formula milk and whip it into rice milk.

5. Pour the rice milk into a mold lined with silicone oil paper.

6. Sprinkle the diced red dates evenly on the rice milk.

7. Steam the pot with cold water, cover a plate, and steam on high heat for 30 minutes.

8. Take out the upside-down buckle on the cutting board, cool until it is not hot, and then tear off the silicone oil paper.

9. Cut it into your favorite size.

1. Glutinous rice with relatively large viscosity is usually used to make rice cakes, so that the rice cakes will be extremely sticky and chewy in taste.

2. When making, we have to wash and soak the glutinous rice for a period of time, mash it after steaming it in the pot, and then prepare the filling.

3. Rice cake is the traditional food of the Chinese nation, which belongs to the seasonal food of the Liang Chan New Year in the lunar calendar. Rice cake is made of rice or glutinous rice, boiled into rice with beaten or water ground into powder and pressed into cake, in the Spring Festival, many regions of our country have to pay attention to eating rice cakes.