How to make glutinous rice cake? How to make them delicious?

Glutinous rice flour (preferably ground glutinous rice flour)1000g

500 grams of brown sugar and white sugar (half red and half white)

800 ml of boiled water

Proper amount of cooked sesame seeds

How to make glutinous rice rice cakes?

500 grams of sugar is melted with 800 ml of boiling water and cooled for later use.

Slowly add the cooled sugar water into 1000g glutinous rice flour, add more water if the sugar water is not enough, and stir the sugar water and glutinous rice flour evenly until there are no particles. The stirring action can be arbitrary.

Finally, the prepared paste will be smooth and the lines will gradually disappear. If the paste is too thick, add some water; if it is thin, add some powder. It looks like a chocolate ribbon. )

After the paste is stirred, pour it into Loli, which is brushed with cooking oil (cooking oil can also be mixed with sugar water and stirred into glutinous rice flour, and Loli, which is 26 cm wide, can just make a rice cake of 1000g glutinous rice flour). You can also spread oiled paper around Loli, so it will be better to take it out after steaming. It doesn't matter if there are some bubbles on the surface, it won't affect it.

After the paste is installed, you can put it directly in the pot and steam it with cold water. After the water is boiled 1600 ignition time 1.5 ~ 2 hours (steam for a long time does not affect). Open the lid as little as possible in the middle, unless you want to boil water, add enough water before steaming. ?

Cooked rice cakes will swell and grow taller. You can lift them from the bottom with chopsticks. As shown in the picture above, they will not be boiled in white.

After the rice cake is steamed, there will be some water on the surface. Absorb the water with a kitchen paper towel and sprinkle with cooked sesame seeds. Sesame seeds should be steamed before spreading, which is more fragrant than steaming together. )

The newly steamed rice cake is lighter in color and not very beautiful. Look at this picture without sesame seeds. Don't worry, the color will become darker, more uniform and beautiful in a while. Step 7: Eat only the delicious food there.

Draw a circle around the rice cake with chopsticks or scraper, which makes it easier to take out the rice cake that is getting cold. Delicious. Let's begin.

If you are not in a hurry, you can put the rice cake for a few hours when it is not so soft, so it will be less sticky. Remember to put some cooked oil on the knife to prevent it from sticking when cutting.

After a few hours of storage, the color is more beautiful. At this time, it won't stick to your hand, and it's full of q bombs.

How to eat it → ① Steam it directly, and then dry it a little. If you are impatient, you can grab it directly or slice it gently. The food just cooked will be sticky, and it will taste better after a while.

② If you can't finish it, you can put it in a fresh-keeping bag and put it in the refrigerator for cold storage or quick freezing. Quick freezing can last for a long time. When you want to eat, you can soften the slices a little, steam them soft, or wrap them in egg liquid and fry them.

3 rice cakes can be fried and delicious: the slices of rice cakes are wrapped in a layer of egg liquid and fried in oil until golden.

If you make rice cakes without sugar, you can also make fried rice cakes. You can eat it like white glutinous rice cake. Slice and fry. Just put some shredded pork, cabbage and soy sauce in your favorite oil pan and fry together. Personally, I still think that rice cakes are delicious with sugar, and fried with white glutinous rice is better. You can also slice and cook. Put cold water or broth in the pot, add sliced rice cakes and your favorite ingredients.