The rice cakes made at home are a little smelly.

This is because the ambient temperature is too high and it will deteriorate if it is left for a long time.

Rice cakes are kept fresh in the refrigerator for three days, and they can be softened by heating. But in fact, the rice cake will be hard whether it is put in the refrigerator or not, because it can only be eaten in winter, and it is easy to harden when the temperature is low in winter.

The main raw material is glutinous rice. Grind glutinous rice and water into slurry, add brown sugar, rose sugar or white sugar, ham, sesame seeds and peanuts and mix well. After smearing a layer of oil on the mold, pour in the mixed slurry, steam in the pot, demould and package.

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At first, Mengzi rice cakes were all bowl-shaped. Now, you can see a wide-brimmed pan supported on a big stove in the street. The pan is full of fried flaky rice cakes. The surface of rice cake is brown and shiny, and there will be big bubbles. When children see it, they will be tempted to take their parents to buy it and eat it as a snack. The baked rice cake is sweet and delicious.

Rice cakes can also be baked directly on a coal stove supported by a shelf. Bubbles appear on one side, and the other side is turned over and baked until the rice cake expands. You can also mix glutinous rice and rice at a ratio of 6: 4 to make rice cakes. Now impure glutinous rice cakes are more common in the market.

The method of grinding glutinous rice into cakes is also very early. The Book of Qi Yaomin written by Jia Sixie in the Northern Wei Dynasty can prove this point. The production method is to screen glutinous rice flour with silk, add water and honey to knead it into hard dough, attach dates and chestnuts to the dough, wrap it with bamboo leaves and steam it. This glutinous rice cake has the characteristics of the Central Plains.

Rice cakes are mostly made of glutinous rice flour, which is a specialty of Jiangnan. In the north, sticky food such as glutinous rice (commonly known as yellow rice) was first popularized.

This shelled millet powder is yellow, sticky and sweet after being steamed with water. It is a delicious food for people in the Yellow River valley to celebrate the harvest. The article "A Brief Introduction to the Scenery of Jingshi" published during the Chongzhen period of the Ming Dynasty recorded that Beijingers at that time would "eat millet cakes and have New Year cakes on the first day of the first month". It is not difficult to see that "rice cake" is a homonym of "sticky cake" in the north.

The experienced rice cake master said that the most important thing to make a good rice cake is to pay attention to water and oil. In addition, whether glutinous rice flour is pure or not is also very important. Most glutinous rice flour bought in the general market is mixed with other rice flour, which is not soft enough to eat. The rice cake should be made directly from glutinous rice to ensure its purity and original flavor.

References:

Baidu encyclopedia-rice cake