How to make rice cake and process

How to make rice cake is delicious and simple

1, ingredients: 2 kg of rice, 500 ml of cold water, sugar moderate, 50 grams of tapioca, 50 grams of flour, cooking oil moderate.

2, rice with water to wash clean.

3, add water not over rice.

4, covered with plastic wrap to a warm place to natural fermentation for three days.

5, fermented rice will have a sour smell, wash with water.

6, drain the water and put it into the cooker, add cold water and beat it into rice paste.

7, add sugar, tapioca, flour and mix well.

8: Brush oil on the bottom of the pan to prevent sticking, and pour in the rice paste.

9, into the steamer steaming forty-five minutes.

10, delicious rice cake is ready, let it cool before cutting.

Rice cake has a very long history, is one of the Chinese characteristics of traditional snack food. Rice cakes are steamed with sticky rice or rice flour, easy to process and make, resistant to storage, and various ways to eat, so it is very popular. 11, can be dipped in sugar or fried.

History and culture

The Han Dynasty had a variety of names for rice cakes, such as "rice cake", "bait" and "mochi". Yang Xiong in the Han Dynasty in the "dialect" book has been "cake" of the title, Wei Jin and North and South Dynasties has been popular. Ancient people on the production of rice cake also has a from the rice cake to powder cake development process.

The sixth century A.D. recipes "food times" contains rice cake "white cocoon sugar" production methods, "cooked cooking broomcorn millet rice, and hot in the mortar and pestle net, pounded for the rice advisory patties, must be extremely cooked, do not let there are grains of rice ...... "will be glutinous rice after steaming, while hot, pounded into a rice advisory, and then cut into the size of a peach kernel, dried and fried, rolled on sugar can be eaten.