Steaming rice cakes is a common practice in the north.

The common method of steaming rice cakes in the north is to pour glutinous rice flour, millet rice flour and red dates into a basin, add a proper amount of warm water, stir them while adding them, stir them into bean curd residue with chopsticks, take a dough, knead it evenly, knead it into steamed bread, spread a cage cloth in a steamer, add enough water into the pot, add the rice cakes, and steam for half an hour after the water is boiled.

It is a custom to eat rice cakes in the north. The practice of rice cakes is relatively simple, which is to make rice cakes with glutinous rice flour and then steam them in a pot. Here are some specific practices to share with you.

Details 0 1 Pour glutinous rice flour, millet flour and red dates into the basin, or just use glutinous rice flour.

Then add a proper amount of warm water, stir while adding, and stir with chopsticks into bean curd residue. You can't knead dough like kneading dough, because it's too thin to form. The water temperature should not be too high, about 30 degrees.

Take a dough, knead it evenly, and knead it into the shape of a corn head.

Spread the cage cloth in the steamer. If not, use cabbage leaves instead. Add enough water to the steamer and put in the rice cake.

After the water boils, continue steaming for half an hour.