Making method and formula of old-fashioned rice cake

"To tell you the truth, I have never eaten rice cakes since I was a child, and my mother has never done it. When I first grew up, I always saw something sold in the supermarket, and I always saw other friends basking in the sun in the group. I was curious about the taste, so I bought ready-mixed powder and tried it! The original taste is a little Q-bomb, sweet and a little rice, not bad! You can try. Even if it's cold, it's not delicious. Do less, and eat it while it's hot. "

material

condiments

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Rice cake powder 150g

condiments

Premixed powder accessory package

the 4th generation mobile communication technology

Clean water

150g

refined sugar

30 grams

-The practice of rice cakes

1.

Prepare rice cake ready-mixed powder, rice cake ready-mixed powder auxiliary bag, sugar and water.

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2.

Weigh out 150g rice cake ready-mixed powder and put it into a large bowl, then add 150g water.

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3.

Stir into thick paste, cover and ferment at room temperature 12 hours (about 25 degrees in my house)

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4.

There are many small bubbles on the surface of the fermentation, which smells a little sour.

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5.

Then add 30 grams of sugar.

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6.

Then add 4 grams of powder in the auxiliary material bag and stir evenly.

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7.

Pour the paste into three oiled molds respectively.

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8.

Put the pasted mold into a boiled pot and steam for 30 minutes.

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9.

After stopping regularly, stew for 3 minutes, open the lid and take out the rice cake.

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—— Finished map of rice cake

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Cooking tips

It is said that the flowering of rice cakes is related to many factors, such as the amount of sugar, the amount of water and even mold.

Rice cakes taste bad when they are cold. Eat while it's hot. Cook a little less at a time. If you want to eat them, cook them again.