Traditional handmade rice cake practice

Sift glutinous rice flour, sticky rice flour and corn starch and mix well. Glutinous rice flour is added with warm water and kneaded into dough. The steamer is covered with gauze and the powder is steamed in the steamer. Pour some oil into the fresh-keeping bag, put the steamed dough in and knead it into a ball. Rub one end with a rolling pin, add 3-4 drops of oil and knead. Divide the rice cake into pills while it is hot, rub it into long strips, wrap it with plastic wrap and freeze it in the refrigerator.

How to make handmade rice cakes?

Materials:

Warm water, glutinous rice flour 1 bowl, sticky rice flour 3 bowls, corn starch 1/4 bowls, edible oil.

Traditional handmade rice cakes:

1. Sift glutinous rice flour, sticky rice flour and corn starch and mix them evenly;

2. Add warm water to glutinous rice flour, add it bit by bit, and knead it into a ball by hand. The state is that you can knead it into a ball and break it when you knead it;

3. Prepare a steamer, spread a layer of gauze in the steamer, dilute the powder, and then steam it in a pot;

4. Pour some oil into the fresh-keeping bag and knead it evenly, put the steamed dough in, knead it into a ball, and add 4-5 drops of oil to continue kneading;

5. Rub one end with a rolling pin, add 3-4 drops of oil and rub by hand. The longer you knead, the better, and the more delicate the noodles will be.

6. Divide the rice cake into equal-sized agents while it is hot, knead it into long strips, wrap it with plastic wrap, and freeze it in the refrigerator.

skill

1, when mixing glutinous rice flour, be sure to use warm water and add a small amount several times, otherwise the noodles will be too thin.

2. Cooking oil is used to prevent sticking hands and packages. You can put some oil on your hands when rubbing the strips, so that it won't stick to your hands and it's easier to operate.