How to make Cantonese-style ginger rice cakes?

250g glutinous rice flour

Sticky rice noodles 60g (see tips)

Brown sugar/brown sugar 220g

250 grams of water (see tip)

Two tablespoons of oil.

Jiangyikuai

Practice of Cantonese-style Ginger Rice Cake

Boil the sugar water first, stir it while cooking, and it will be ok if all the brown sugar melts. There is no need to boil it and then let it cool.

Ginger is ground into ginger paste, or squeezed out by any method you feel convenient. Add ginger juice to sugar water.

Sift glutinous rice flour and sticky rice flour into a large bowl, and the amount of flour should account for one-third of the bowl, because it will be stirred with sugar water later.

Pour the sugar water into the flour. You can pour two-thirds at first until there is no dry powder. See if it is too strong, and then add the remaining sugar water. If it is still too hard, add cold water.

After all mixing, lift the agitator. The powder slurry should still keep its shape on the surface after falling. When I make it, the water absorption of the powder may be different. The powder slurry is very thin, but it can still be steamed out.

Add oil and stir well.

Grease the mold, pour the paste (the pound cake mold I used), wrap it with plastic wrap, and steam it on high fire for 40-60 minutes to see how deep your mold is.

Steam until it feels almost the same, just poke it with a toothpick, so it won't stick. Let it cool, and ice it in the refrigerator for three hours or overnight.

You can eat whatever you want after demoulding.