A few years ago, I went out to play and once ate a kind of coarse grain rice cake on the side of the road. At that time, I saw the locals put various grain rice noodles into the steamer and steamed the hot rice cakes. It was very novel and I thought it tasted good. After I got home, I also learned to make a few, and my husband liked to eat them very much. Later I learned that this method can be used to make a lot of pastries. For example, " Chongyang Cake ", " Osmanthus Cake ", " Rice Cake ", etc. are actually made using steamed rice noodles .
99 You have to climb high, eat cake, and drink osmanthus wine , which means that life will rise step by step, health, longevity and peace!
There are many ways to make Double Ninth Cake. Most Double Ninth Cakes on the market generally add a lot of lard, sugar, nuts, etc., which are high in sugar and high in fat, and have high calories. Especially for middle-aged and elderly people, it is not advisable to eat too much.
So, learn to make a pastry that is both delicious and healthy!
This time, I added some new tricks to my previous practices to reduce some calories. Hehe, it is not only healthier, but also better!
The things you make yourself are different. No matter how much money you spend, you can’t buy them outside. What you want is this unique happiness!
Look at the cut surface, there are 3 colors and clear layers, so I named it the Three Colors Chongyang Cake.
The colored pastries I make never have to buy, they are all natural fruits and vegetables to adjust the color. The yellow one is steamed pumpkin puree, the purple one is purple potato powder , you can also use purple potato puree, and the white one is the original flavor.
Its main ingredient is rice flour . At the same time, a part of glutinous rice flour is added, which not only plays a bonding role, but also makes the rice cake not easy to dissipate. It has a chewy and fragrant taste!
Hehe, I secretly tell you that my rice flour is also ground by myself with a grinder. It is simply a pure wild method of making it ecologically.
m3m3m3m3m5m of fragrant waves, soft and elastic, without a drop of oil, no filling, low sugar and 0 fat, natural decorative, it is completely delicious of the ingredients itself.
The method is very simple. Just follow the steps below, steam it, no need to ferment, no need to wait, and guarantee success in one go!
The following is the method.
Ingredients: 200 grams of rice, 100 grams of glutinous rice flour, 50 grams of sugar, about 140 grams of milk (recommended to reserve 10 grams), a little pumpkin puree, 5 grams of purple potato flour, and 1 red date (for decoration)
Method:
1, weigh 200 grams of clean rice. Rice noodles are also called sticky rice noodles , and they are sold directly online, which is more convenient.
2. Divide the rice twice and add it to the grinder to grind.
3. My grinder is a small household grinder with an inner cover and an outer cover. It starts with a press-type start. The grinding stops automatically when you let go of the grinding.
Home grinder is small, and the grinding should not exceed 30 seconds each time, because the motor heats up. After grinding twice in a row, let it take a short rest.
I poured it out and grind it again.
The powder grinding by your own grinder is definitely not as delicate as the powder from the factory, but the pastries are almost the same as those made by the home. I grind
twice, and this level of detail can also be used.
4. Add the ground rice flour, glutinous rice flour, and sugar to the container, and then add the milk.
Be sure not to add all milk at once, it is better to have less than more. Because every time I do it, I find that the amount of milk I use is different, which may be related to the different water absorption of the powder.
5. Add the powder of milk and rub it with both hands.
cannot be too much or less liquid. In the best state, you must pay attention to the observation yourself and pinch your hands to form a ball.
But with a pat on your hand, it can immediately spread into powder, which is the best.
6. The wet powder is about three parts, add 2 spoons of cooked pumpkin puree for one part, and 5 grams of purple potato flour for one part, without adding one part. If there is no purple potato flour, you can use cooked purple potato mash.
7. Continue to rub each powder. If you feel it is too wet and become a clump, add a little glutinous rice flour.
If you want it to be exquisite and delicious, it is best to sift the wet powder. If you are afraid of trouble, try to rub the powder as much as possible.
Be sure to pay attention to the holes in the screen. Generally, the sieve for making cakes is not good, it is too thin, otherwise it will be sieve until it is sieved. Every time I do it, this step is the most difficult and requires patience. I often want to cry when I reach this step. In fact, it’s not the fans who sift through themselves. Generally speaking, I use my hands to “hard screen”, haha!
However, this year I made a slightly larger screen, which is slightly more convenient than in previous years, but I still want a larger one.
8. Isn’t every powder beautiful after sifting?
9. Next, scoop various colors of powder into the mold in turn. I used a 4-inch small mold and rice ball mold.
Points: The mold should be brushed with oil, and the rice flour should be gently scooped in. Do not press it, and do not compact it.
10. Put rice flour into a flat mold, add some red dates to it and decorate it.
Ha, I'm very casual, everyone can give full play to their imagination.
11. I steamed it in a steam oven for about 40 minutes.
has a relatively high time, so if it is small, 30 minutes will be enough.
12. After steaming, remove the mold and it tastes best when it is hot.
can't help but have another cross section. It's so beautiful and very satisfied!
