What is the water-alkali ratio of Chongqing snack cake?

1, 200G sticky rice flour +200 g water are mixed evenly, a proper amount of quicklime is added with water to stir, and clarified water is reserved.

2. Boil 600 grams of water in the pot (I have tried it three times, and the taste is more solid when there is less water. Do what you want), add clarified lime and bring to a boil. At this time, you can taste the taste of water. As long as it is not astringent, there is not much lime. Mom says more is bad for your health, but less.

3. Slowly pour the glutinous rice paste into the pot and stir while adding it, being careful not to paste it in the pot. When the chaos becomes thick and the stirring becomes more and more laborious, you can turn off the fire.

4. Pour it into a non-stick container (or put some oil on the container). Cool thoroughly and put in the refrigerator. Frozen tastes better.