How to make rice cakes and recipes in Guangxi?

1, ingredients: glutinous rice flour and sticky rice flour 4:6***20 kg, fried peanut kernel 5 kg, fried white sesame 1-2 kg, yellow sand sugar 6 kg and syrup 8 kg.

2. To make a cake, first stir-fry glutinous rice and glutinous rice, then grind it into powder, then put the powder into a clean bucket, then wash the mustard leaves, dry them, and then put them into the powder, so that it has a moisturizing effect, which usually takes several days to prepare.

On the day of cooking, all the leaves should be taken out. The powder is still wet, not too dry, which can reduce the dosage of syrup and make it easier to operate.

This is my mother's own syrup, which is made of sugar and water. My own syrup is better.

5. Peel and crush the fried peanuts and mix them with sesame brown sugar for later use.

6. Wash the mold and dry the water.

7. Mix two bowls of powder and two spoonfuls of syrup, stir evenly slowly, and then knead quickly by hand until the syrup and powder are completely blended and the powder feels a little wet. If you feel dry after rubbing, you can add some syrup to continue rubbing.

8. Put the stuffing in again and cover it with a thin layer of powder.

9. Finally, cover with mold.

10, the demoulding technique is to hold the mold ring in the left hand and the handle of the flower piece in the right hand, pick it up together from bottom to top, and gently push it up with the right hand, and a rice cake is ready.

1 1. Pour the finished rice cake on the sieve. Be careful not to push too hard when reversing, and don't move after putting it down, because it is easy to break.

12, steamed rice cakes at home should be steamed in a large pot, and appropriate amount of water should be added to the bottom. After the water is boiled, put a sieve of rice cakes on the steaming rack.

13, cover the pot again, steam for 2-3 minutes, and take out. Be careful not to steam for too long, it is easy to stick to the bottom.

14. Take it out and let it cool. When there is still a little temperature, turn the sieve to separate the rice cakes from the sieve, or turn them over one by one by hand.