The practice of ginger rice cake

1, brown sugar+sliced sugar+water+ginger juice (fresh ginger is put into a cooking machine to squeeze out pure ginger juice), bring to a boil, reduce the heat to low heat until all the sugar is melted, and spread it to cool for later use.

2. Mix glutinous rice flour and corn starch evenly, pour in the sugar water of step 1, and stir evenly with eggs until there are no powder particles. (I filtered it with a sieve when I poured the sugar water)

3. Put a little light cooking oil on the mold, pour in the batter, steam over high fire for 1 hour, and take it out to cool.

Tips:

1. The ingredients in the formula need not be increased or decreased, and the taste is just right!

2. I used 18cm without touching the circular die. I was worried that the glutinous rice was too sticky, so I put some olive oil in it, because it was a little thick. It was steamed for an hour and completely cooked ~

3. If you can't eat it while it's hot, wait until it's completely cool before demoulding. I steam it at night, and it is still a little soft when I cut it in the morning, but this soft and non-sticky taste is excellent, and the rice cake becomes harder and harder. When it hardens, knock an egg and break it. Slice the rice cake with a little raw eggs and fry it in a pot. It's delicious.