How to make traditional rice cakes

There are many kinds of rice cakes on the market, but I still think brown sugar rice cakes are the most memorable, with few and simple steps. I use a 22cm steaming tray for the following formula, and the net weight of the rice cake is about 3 kg.

Materials?

625g glutinous rice flour

420 grams of brown sugar.

625ml of water

Traditional brown sugar rice cake?

Prepare all the ingredients, put the water and brown sugar into the pot, turn the heat down until the brown sugar melts, turn off the heat and let it cool.

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In addition, put the glutinous rice flour into the wok (it is best to sieve it, which will shorten the stirring time).

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After the brown sugar water is completely cooled, slowly pour the brown sugar water into the glutinous rice flour and stir it in one direction while pouring.

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After stirring until there are no particles, brush a thin layer of edible oil on the surface of the steamer to prevent it from sticking, and then pour the semi-finished rice cake into the steamer. The rice cake will rise when steamed, so don't fill it. Oh, with a 22cm steamer, my quantity is just right.

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Put the steamer into the rice cooker and steam for 3 hours. (Of course, the time also depends on the thickness of the rice cake. The advantage of using a rice cooker is that you don't have to look at the time and are not afraid of doing it. There is no need to add water in the middle, because there is not much water consumption in the steaming process. )

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Does the steamed rice cake look good? Haha, if you don't mind the bad shape, you can dig something to eat )

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After the rice cake is cold, it will be taken out of the plate. Because the cooking oil is coated on the steaming plate, it is easy to take it out. After that, it will be put in a bag and kept in the refrigerator. It usually takes three or four days to get hard. Slices are cleaner at this time.

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After waiting for several days, the rice cake that I have been thinking about has finally hardened. I immediately cut a large slice, wrapped it in egg liquid and fried it on low heat. In fact, it is better to eat without egg liquid, but all the rice cakes will stick together and be wrapped for taking pictures. Well, is it super simple?

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skill

If conditions permit, the rice cake steamed by firewood will be more fragrant, which means it is troublesome to keep heating the water to prevent it from drying. A friend said that the pressure cooker takes the fastest time, and it only takes half an hour to steam after opening it. Of course, I haven't practiced.