Rice cake is one of the traditional snacks with Chinese characteristics and has a long history. Rice cakes are steamed with rice or rice noodles. From the type of rice, rice cakes are divided into rice cakes, glutinous rice cakes, millet cakes, black rice cakes, etc. In the south, where rice is rich, the most traditional rice cakes are rice cakes and glutinous rice cakes.
The traditional rice cake method is to first soak the rice, drain it, beat it into wet rice noodles with a machine, and then steam it. I remember when I was a child, during the solar terms, my mother would soak the rice one day in advance, drain the rice the next day, and then take the rice to the rice mill to grind the rice into rice noodles. The rice noodles that were just ground back were semi-dry and wet, and they could form a ball when caught by hand. Mix the semi-moist flour with sugar and steam it. Sprinkle the flour layer by layer and spread it flat. Spread a layer of sugar peanut filling in the middle. After steaming, cut into pieces, it becomes a snow-white sweet sponge cake. The cake has a glutinous texture and a dry texture after eating. There is also a method of rice cakes that are mixed with water and baking powder and then steamed. The texture is soft and sticky. We call it "Gaozai", which is now called rice cake. Cakes and sponge cakes are the flavors in our memory, and they are both called rice cakes. The ground rice noodles are dried with a bamboo cover to become dry rice noodles, which are easier to store.
The flour for making rice cakes is based on the taste and type of rice cakes. There is no best, only the most suitable. Mom’s traditional rice cakes are made by mixing rice flour with glutinous rice flour, and rice cakes are made directly with rice flour. Now if we want to eat rice cakes, we don’t need to soak rice and mill flour, just buy ready-made dry rice flour, which is simple and convenient. Rice flour is powder made from rice that is usually eaten, also called sticky rice flour; glutinous rice flour is powder made from glutinous rice. Sticky rice flour has low viscosity, while glutinous rice flour has high viscosity. It can be blended with various flours according to personal taste and taste to make a variety of different dishes. Such as glutinous rice balls, all kinds of glutinous rice cakes, etc.
Today, I used sticky rice flour to make sugar pudding directly. I only need 1 bowl of milk, 1 bowl of sticky rice flour, 1 bowl of sugar, and baking powder. You don’t need to knead the dough. A lot easier.
[Milk rice cake]
[Preparation materials]: 150g rice flour, 150ml pure milk, 30g white sugar, 1g yeast, and a few raisins.
[Specific method]: 1. Pour 150ml of pure milk into the container; add 30g of white sugar; add 150g of sticky rice flour and stir evenly, stir and melt the white sugar, stir a few more times to make the paste more exquisite.
2. Dissolve 1 gram of yeast powder with a small amount of warm water, pour it into the rice milk, stir evenly, put it in a sealed bag and let it stand for 1 hour to let the rice flour ferment.
3, 1 hour later, the rice milk will be fermented to solidification, double the size of the original, and there are dense pores; then use a spoon to stir and exhaust, just like thick yogurt Same; prepare two containers, smear a layer of oil in the containers, pour the degassed rice milk into the two containers, sprinkle with raisins; put the containers in the pot, cover with plastic wrap, and let stand for 20 minutes , Let the rice milk be proofed twice.
4. Finally, turn on high heat to steam, count the time after the water is boiled, and steam for 20 minutes.
After being steamed, let it cool for a while, then it can be demoulded, cut into small pieces, and enjoy while hot. It has a strong milk and rice fragrance. It will taste sweet and soft. Simple 4 steps, 1 stir and 1 steam, the child will eat it for breakfast tomorrow.
Raisins can be replaced with other dried fruits, which can be sprinkled in the middle of the rice milk or on the surface of the rice milk. The rice-fat cake made of pure sticky rice noodles has a special flavor, less stickiness, more tenacity, white and soft, refreshing and pleasant.
Those who like it may wish to try it. Next time, I will share with you the rice cake method without yeast powder and without proofing.
Warm reminder:
1. The dry humidity of each powder may be slightly different, and the taste and hardness may be different. Milk can be appropriately increased or decreased by 10-20ml.
2, the sweetness depends on personal preference, Increase or decrease sugar.
3. Making rice cakes is just like our usual cooking rice. The softness and hardness are all based on personal preference. If you like soft, add more water, if you like hard, put less water. The same is true for rice cakes, you can add other flours for blending, there is always a taste that suits you.
