How to make glutinous rice cake from rice milk? How to make rice cakes from rice flour

Here are the steps to make a glutinous rice cake using rice milk:

Ingredients: Glutinous rice flour: 250 grams.

Rice milk: 500 ml.

Caster sugar: 100 grams.

Sesame seeds: to taste.

Steamer or steamer.

Steps:1Prepare the rice milk: Soak an appropriate amount of glutinous rice in water for about 4-6 hours until the rice soaks and softens. Then add an appropriate amount of water to the soaked rice and stir it with a blender until it is even to make a delicate and fragrant rice milk.

2.Ready for fermentation: Pour the prepared rice milk into a large bowl, add caster sugar, stir well and let the sugar dissolve completely. Then cover the bowl with plastic wrap or a damp cloth and place it in a warm place to ferment for about 4-6 hours until the rice milk has fermented.

3.Ingredients: Add glutinous rice flour to the fermented rice milk and stir well to make sure that no particles are consistent with the batter.

Then pour the mixed glutinous rice milk into the steamer and steam over medium-low heat for about 30-40 minutes until the glutinous rice cake becomes fluffy and transparent.

5.Cooling and slicing: After the steamed glutinous rice cake is removed, let it cool to room temperature. Then use a knife to cut the glutinous rice cake into the desired shape and size.

Now you can enjoy the delicious glutinous rice cake! It can be enjoyed as breakfast, afternoon tea or dessert to enjoy its unique texture and sweet taste.

Glutinous rice milk is made of glutinous rice soaked in advance, and a certain proportion of water is added to the blender to beat into rice milk. It is best to filter the rice milk after beating it to make it more delicate.

2. Add the same amount of rice flour or one-third of the flour to increase the gluten, stir into a batter, not too thin, and use chopsticks to stir out traces. It's a pity that I couldn't find the ** that made glutinous rice cakes before, but I sent a ** that made rice cakes.

3. Add an appropriate amount of yeast powder to the batter, you can put in white sugar to make white sugar flavor, and you can also put brown sugar to make brown sugar flavored glutinous rice cake. Cover with plastic wrap and let rise in a warm place until twice the size.

4. Peel off the plastic wrap and shake out the bubbles. Then find some molds, I use the paper cups of cupcakes to make them, pour in the batter, and the paper cups can be one-seventh of the position. If you use ceramic or metal molds, you should brush a layer of oil to get rid of the mold.

You can sprinkle your favorite nuts, red dates or raisins on the glutinous rice batter. Put it in the steamer for a second time for 40 minutes, then steam it over high heat, simmer for three minutes, remove the lid, and the delicious and soft glutinous rice cake is ready. When eating, pour a layer of osmanthus juice to give it a unique flavor.

The making of hair cake is more particular, first of all, we must choose white glutinous rice to remove impurities such as sand and stones, and rinse it repeatedly with water, and then soak it in clean water for 3-6 hours. Next, the rice milk is filtered to remove the particles, added white sugar (or brown sugar), baking powder, stirred well, and poured into a special steamer. After the water in the steamer boils, put the steamer into it, cover the pot, keep it steaming for about 40 minutes, then take it out and let it cool, cut it into small pieces and eat.

The hair cake takes its "hair" word, which is widely used in the special food of various ceremonies in life, such as birthday, entering the house, marriage, etc., as long as the red paper cut "Xi" is pasted on the hair cake can be used as an auspicious item for congratulatory gifts. Because the finished product is often mixed with red powder and the scale is huge, it is also called the big red hair cake. The big red hair cake takes its word "hair", which is widely used in various ceremonial happy events in life, and can be regarded as a special food for happy events.

In Huizhou, birthdays, births, and marriages are quite particular about them. Generally speaking, the big fat cake is cut into small pieces, or as a return gift to the guests, or distributed to the neighbors, and the residents of the city are still very particular about the farmers in the suburbs. Pure sticky rice is generally used to make hair cakes, with sugar, flour or cake seeds, and steamed into a huge scale with a large container, and the steamed pastry is especially gratifying to the owner.

Ingredients. 300 grams of rice flour.

Yeast 5 grams.

50 grams of sugar.

Water 300 grams.

Method steps.

Mix water, yeast powder, sugar, and yeast powder until the sugar and yeast powder are melted, add rice noodles and stir well until there are no particles and are smooth.

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Cover with plastic wrap and seal and let rise at a warm place.

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Proofing to foaming, depending on the fermentation temperature, the time is not certain. When the fermented rice cake is opened, you can smell a strong smell of sake, and there are a little bubbles on the surface, a bit like the skin of a pineapple bun.

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Stir slightly, pour into the steaming mold, about 7-8 minutes full, let it rise again, it takes about 10-15 minutes.

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Bring water to a boil in a pot, add the packed rice cakes, and steam them over high heat for 20 minutes. After steaming, simmer for 5 minutes before lifting the lid.

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The delicious rice cake was completed.

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Rice milk cake specific method:

1. Wash the rice two or three times, then add water to soak it, put it in the refrigerator for one night and use it again the next day. It should be noted here that everyone should try to choose indica rice, not japonica rice. Because the viscosity of indica rice is lower than that of japonica rice, it is more suitable for making rice cakes.

But if there is aged rice at home, whether it is indica rice or japonica rice, it can be used to make rice cakes. The older the rice, the better it tastes, and the rice cake is a good place to go for the aged rice at home.

2. The next day, wash the rice twice, put the rice into the wall breaker, add 130 grams of water, start the fruit and vegetable juice or milkshake function, and grind the rice into a very delicate rice milk.

3. Then add sugar, silver flour and yeast. I put 40 grams of white sugar, the sweetness is moderate, and the amount of white sugar can be controlled between 30-50 grams. Adding a little plain flour can help rice cakes expand better, and in some places, the proportion of flour added to make cakes is higher, all of which are for one purpose.

4. Then stir all the ingredients well.

5. The more thick the rice milk, the fluffier the rice cake. After stirring well, cover with plastic wrap or cover a pot, let it stand, let it ferment, the current weather is about an hour.

6. Before fermentation, take out the mold and brush it with a thin layer of lard, which can also be done with olive oil or corn oil.

7. After fermentation, you can see that the volume has increased significantly, and bubbles have begun to appear on the surface.

8. Use a spoon to scoop up the fermented rice milk directly, and put it directly into the mold without stirring.

9. Put the rice milk into the mold, eight points full, note that it must not be filled here.

10. Then let it stand for about ten minutes, and the rice milk in the mold will continue to ferment until it is very full, and then it can be put on the pot.

11. Pot on cold water, steam over high heat, turn to medium fire after steaming, 20-30 minutes. The length of the mold and the depth of the mold shall be adjusted appropriately.

12. Don't take it out in a hurry after turning off the heat, let it simmer for another ten minutes before taking it out, otherwise the cake will easily collapse.

13. Dry until it is not hot, and then take it out from the mold, because the mold is brushed with oil, it is quite convenient to take it out.

14. The inside of the rice cake is honeycomb obvious, this rice cake is soft and Q elastic, delicious and non-sticky to the teeth, the rice fragrance is strong, and it is so delicious that it can't be stopped.