The practice of ordinary rice cakes

200g rice, glutinous rice 100g.

working methods

1. Soak rice and glutinous rice in clear water for 3 or 4 hours respectively.

2. Drain the soaked rice and glutinous rice, put them into a blender, and then add the clear water just after the rice noodle to make rice slurry at high speed.

3. Spread fine gauze on the leaking sieve, and put a big container under it to receive water. Pour the rice slurry into a sieve and drain.

4. After about 6 hours, the excess water in the rice slurry is basically drained, forming a moist rice noodle ball with moderate hardness.

5. Take a deep dish, brush it with a layer of oil, and put the rice flour dough into the dish to flatten it.

6. Put it in a steamer, boil the water and steam for about 40 minutes until the rice noodles are completely steamed.

7, spread a large piece of plastic wrap on the chopping board, you can brush a little oil on the chopping board to prevent the plastic wrap from shifting. Brush a little oil on the safety film to prevent adhesion, and transfer the steamed rice flour dough to the plastic wrap while it is hot.

8. Find a stone pestle or rolling pin and wrap the front end with plastic wrap to prevent sticking. Spread a layer of oil on the surface of rice flour dough and pound it with a stone pestle.

9. Turn the rice cake over several times in the process of tamping, and you can also wipe a little vegetable oil at any time to prevent sticking. After pounding for a few minutes to a satisfactory degree, you can reshape the rice cake.

10. If you want to make sliced rice cakes, rub the rice cakes into a thick cylindrical shape with a diameter of about 3cm, and the surface is slightly dry. Wrap them with plastic wrap, put them in the refrigerator overnight, and slice them after the rice cakes become hard.

1 1. If you want to make a strip-shaped rice cake, knead it into slender strips with a diameter of 1.5cm, and you can also freeze-harden it and cut it into strips with a length of 4 or 5cm.