How to make Japanese rice cakes, how to eat Japanese rice cakes

Japanese sweet rice cake (glutinous rice sweet cake).

Ingredients: 1 cup of water-milled glutinous rice flour, 1 3 cups of sugar, baking powder, carrot juice, butter, potato starch.

Method: 1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit), and at the same time start to prepare solid ingredients: 1 cup of water-milled glutinous rice flour, 1 3 cups of sugar, 1 4 teaspoons of baking powder.

2. Pour all the solid materials on it into a large bowl and stir well; Add some carrot juice to give the cake a little color; Stir evenly with chopsticks, into a paste, stir until there is no lump in the paste, at this time, the color of the paste is a little pale pink.

3. Find a small baking mold (the shape is not informal, but the square is the best, so it is easy to cut into small squares), and smear it on the bottom and edge with butter to prevent the glutinous rice from sticking after baking; Pour the paste into the baking tin; Cover the top of the baking mold with tin foil.

4. Bake in a preheated oven for 20-22 minutes. After removing do not open the tin foil, let it dry for 10-15 minutes. Then, take out the baked thing (weird, hehe, it's a beautiful golden brown when it's baked), put it on a clean cutting board, and cut it into long strips first, then small pieces (it is recommended to use a plastic knife, it will not stick).

5. The sliced sweet rice cake is a little sticky, so sprinkle a thin layer of potato starch; Shake off excess starch and serve; If you can't finish eating, you can cover it with plastic wrap and eat it the next day with a soft and fragrant taste.

After the raw materials (glutinous rice that has been soaked and unpolluted rice in Japan is the best) are prepared, they are placed in what looks like a stone mill in our country (but not a stone mill, but a container made of stone with a depression in it), and then hammered with a wooden mallet to keep hammering and flipping the rice once. In the later stage, dip each hammer once and dip your hand in a little water to flip the rice. Hammer until the rice is completely turned into a paste-like substance.

Dry in the shade for a period of time (I don't know if the specific time is not possible). Then you can eat it. It can be grilled directly, or boiled after roasting, or it can be boiled directly.

Depending on personal preference, put in a variety of vegetables, fish and shrimp and the like. Season and serve.

In Japan, it is customary to decorate the New Year with mirror cakes and eat rice cakes. Traditional Japanese rice cakes are made by placing steamed glutinous rice in a mortar and pounding it with a pestle. You can make it yourself at the acre market, or you can buy the finished product at the store.

Most of the ways to eat rice cakes in the New Year are boiled, in sauce, or baked. In Japan, mochi is often eaten on ordinary days other than New Year's Day.

1. Mixed boiling: Eat mixed cooking in the first three days of the new year. It is a soup dish made with rice cakes, vegetables, chicken, fish, and other ingredients.

The taste of this soup dish varies depending on the region of Japan, such as the Kansai region and the Kanto region, where white sauce or soy sauce are used as the base, respectively, and most areas nationwide use clear soup or soy sauce as the base.

2. Mirror cake: The day of the mirror cake varies according to the region, generally January 11, crushed with a mallet and then processed and eaten. As an offering to the gods, the mirror cake cannot be cut with a knife, etc., as it is considered unlucky.

The cut mirror cake is usually boiled with red bean soup to make a sweet and delicious rice cake and adzuki bean soup, and some people make fried rice cakes from the cut mirror cake in Kanaju. It is cut into small slices, left for 10 days to dry, and then fried, dipped in salt and soybean soy sauce.

Summary. The raw material ratio of rice cake is rice flour, glutinous rice flour, and tapioca flour is made in a ratio of 10:4:1.

Please be patient and wait for the answer minute, we are sorting it out, and we will answer it for you immediately, and please don't end the consultation.

Hello, after answering the answer to find various information, the flour kneaded into glutinous rice cake is made of glutinous rice flour and tapioca flour in a ratio of 10:2.

The raw material ratio of rice cake is rice flour, glutinous rice flour, and tapioca flour is made in a ratio of 10:4:1.

Pressed into a block with this ratio, can you eat it directly with warm water, hello, sorry to wait for a long time, this heated water cannot be eaten directly.

After mixing with warm water, it is necessary to steam for another 15 minutes before serving.

What kind of powder is used in Japanese food toys, and it can be eaten directly.

Please answer the answer to help check it.

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Hello. I've found the ingredients here.

Same as I said above.

Also rice flour, glutinous rice flour and tapioca starch.

This is the raw material you mentioned below to add water and knead it into glutinous rice balls.

Because the dry glutinous rice cake is industrially produced, I really can't find out how to reproduce it, so I'm sorry.

Summary. 1 glutinous rice flour, sticky rice flour mix, slowly add water.

2. Stir to the extent that you can grab it into a ball with your hands and break it when you pinch it.

3. Spread a drawer cloth on the grate of the steamer and pour in the mixed noodles.

4 Steam for 20 minutes.

5Pour it into a basin, let it cool and start kneading.

6. It is very sticky, so be sure to rub it to put oil on your hands and the bottom of the basin, and be sure to rub patiently until you can pull out the membrane to the extent that the ball is good.

7. Pull on the agent and make the shape you want.

8. Put it in the refrigerator and slice or cut it into sections, and store it in the freezer.

How to make dried rice cakes in Japanese food play.

You mean how to make rice cakes that are dry and ready to eat, right?

Yes. It is a dry rice cake dough that becomes a soft rice cake with a little warm water, and can be eaten directly.

1 glutinous rice flour, sticky rice flour mix, slowly add water 2 stir into a ball with your hands, a pinch to the extent that it will be broken 3 spread a drawer cloth on the grate of the steamer, pour in the noodles mixed with regret and filial piety 4 steam for 20 minutes 5 pour into the basin, put the gap to cool and start kneading 6 is very sticky, so be sure to rub the oil on the side and put oil on the hands and the bottom of the basin, be sure to have patience to knead, until you can pull out the film, the group is good 7 rub the bottom of the draft, make the shape you want 8 put it in the refrigerator and refrigerate it after slicing or cutting into sections, and freeze it.

Hope the above helps you have a happy life! If you're happy with me, please give me a thumbs up

Most rice cakes are made with glutinous rice as the main ingredient and other accessories, and the taste is soft and delicious, and it is very delicious. To make rice cakes, you should mix glutinous rice flour and sticky rice flour with water, knead it to proof, roll it into round sticks, put it in a steamer and steam it with cold water, and cut it into the corresponding length.

What material is the rice cake made of

Nian Tong cake is one of the traditional foods in our country, in the New Year to see more, generally red, yellow, white these three colors, symbolizing gold and silver wealth, as well as the meaning of "high every year", that is, hope that the height of children is higher and higher year by year, but also put people's expectations that life is getting better year by year.

There are many types of rice cakes, and most of the rice cakes we eat during the New Year festival are made of glutinous rice and other accessories, and the taste is soft and chewy. Making rice cakes is also relatively simple, stir the glutinous rice flour and sticky rice flour evenly, add an appropriate amount of salt and water and pour it into the flour, stir evenly with chopsticks and jujube balance, knead it into a dough for a few minutes, wake up for a few minutes and knead it into a round stick shape, put it in the steamer and steam it, go through cold water again, and cut it into the corresponding length with a knife.

In the south and the north, the production method of rice cakes is different, there are two kinds of rice cakes in the north, fried and steamed, most of which taste sweeter, while in the south, rice cakes are fried, steamed, fried and boiled, etc., and the taste is also sweet and salty.