How to steam millet cakes to taste the best?

Rice cake is a unique traditional food in China, which is characterized by making cakes with rice flour instead of flour. The cakes steamed with rice flour are full of rice fragrance, which is very attractive and deeply loved by children and the elderly. The practice of rice cakes is diversified. Traditionally, rice is usually ground into pulp, or, more simply, sticky rice noodles. Modern practices, adding innovative changes on the basis of tradition, make rice cakes more in line with today's tastes. 200 grams of rice is washed and soaked in clear water one night in advance, and it will become about 280 grams after draining the excess water the next day, because rice absorbs water and expands. After that, we can add 80 to 90 ml of water or milk to soak the rice overnight, drain it, add sugar, and break the wall with high-speed blender, which can be repeated twice. Until the rice noodles feel like cotton, the finer the rice noodles, the better the taste of the rice cakes.

Stir, let the sugar melt, and let the boiling water cool slightly. After the sugar melts, pour the sugar water into the rice flour several times, stirring while pouring, and stirring into a paste. Prepare a small bowl, add 3 grams of yeast and melt it with a little warm water. When the rice paste is cold enough to be warm and not hot, Jiangsu and Zhejiang people who are almost paranoid about sweetness and glutinous rice like to have a warm sweetness from time to time. I have seen grandiose western-style desserts, cool high technology and rare ingredients, but I prefer honest traditional desserts.

In fact, rice cakes have a long history. During the Wei, Jin, Southern and Northern Dynasties, the embryonic form of New Year's cake had already appeared, and it was one of the most distinctive traditional foods in China. The rice cake is steamed with glutinous rice or rice flour, which is simple to make and easy to store.

The best way to make rice cakes is to wash canned rice, soak it for 3-4 hours, break it into rice slurry with a cooking machine, put a spoonful of yeast, let it stand for 3-5 minutes, initiate foaming, put white sugar or brown sugar, 4 ounces of sugar per catty, stir it with chopsticks, pour it into a cup, boil the water, steam it for half an hour, pour the filial rice slurry into a steamer, and put it into the steamer (the steamer has enough water level.