Traditional Sticky Rice Potting Cake

Potter's cake is a traditional snack in our hometown (yes, my hometown is Kaiping Kaiping Kaiping...if you do it according to my recipe and think it's not good, then ask yourself if you're a Kaiping person before you make a comment thank you). Since I left the country, I seldom eat, and then I really miss the flavor, so I read a lot of the Internet said that the texture of pure rice flour is sticky, and there is no Q-bouncing feeling. I don't know how my mom knew the secret, so she told me. I'm sharing it with you today...please take it you're welcome haha!

(The recipe amount makes 15-17 small potty cups.)

Ingredients ?

Sticky rice flour (Three Elephants brand is the best) 100g

Cool water (kneading) 75g

Cool water (thinning the dough) 75g

White/brown sugar (can be increased or decreased) 50g

Water (cooking sugar) 150g

Traditional Potting Cake (the secret to making a qi-bouncy texture even if you only use sticky rice flour) Directions ? (Some people say that the dough is too dry, some say it is too wet and soft, in fact, step 1 and step 2 of the water can be freely deployed, as long as the total add up to 150 grams on the line.)

After kneading, pour 75 grams of water into the dough and stir the dough with chopsticks until it melts.

This is the melted state.

Put the remaining 150g of water into a small saucepan with the sugar and bring to a boil, turning off the heat when the sugar melts. Immediately pour the boiling water into the rice pudding (remember to use chopsticks to quickly stir the rice pudding while pouring the boiling water), otherwise the boiling water will soup up the rice pudding into a rice cake.

Potato cake dish on a plate and put it into a pot of cool water, cover it with a lid and boil it over water.

When the water boils, the plate does not have to leave the pot (if you find a lot of water in the plate, pour out the water first, be careful of scalding oh. But be careful, if all or most of the dish water is a lot of words, to consider changing the pot, because it may be steamed out of potting cake finished water will also be too much to lead to not out of the dimples). Stir the rice mixture again and pour it into the dish 8 minutes full. (If you don't have a dish, don't pour it too thick, too thick may also lead to hard center.)

Cover and steam on high heat for 20 minutes then turn off the heat and open the lid to vent. Let cool and serve, eat a few off a few molds. Eat a few off a few molds. Eat unfinished cover up and put in the refrigerator, when eating take out to room temperature can be eaten. If you think the texture is hard after taking it out, you can heat it up for two or three minutes or put the whole dish into the microwave oven for 20-30 seconds. It is recommended to consume it within three days.