The practice and key points of making rice cakes successfully, and how to make Putian rice cakes.

Putian rice bowl cake is nicknamed Zaomi cake, because the main raw material for making bowl cakes is rice, but Zaomi is the best, and the bowl cakes made of Zaomi have the most moderate taste. Therefore, to make a rice bowl cake with the best taste, we should try to use early rice as raw material.

Soak the selected rice in clear water for about 2 hours, and then grind it into rice slurry by machine until it becomes soft (much like beating soybean milk). White sugar is added in the grinding process, usually 500 grams of rice and 200 grams of white sugar (so rice bowl cake is also called white sugar cake).

The ground rice slurry can't be used immediately. Instead, add a proper amount of old yeast and stir it evenly, then put it in a warm place and let it stand for about 10 hour, so that the rice slurry can be fully fermented. Too long fermentation of rice pulp will produce sour taste, and the rice bowl cake made of this rice pulp tastes tasteless and is easy to drop slag.

Therefore, it is very important to taste whether the rice slurry is sour before it is fermented to make rice bowls and cakes. If it has been fermented, a proper amount of edible alkali must be added to neutralize the sour taste of rice pulp before it can be used.

Step 2: Steamed bowls and cakes.

After the rice slurry is treated, pour it into the mold, and it is just right to pour it when it is about eight minutes full. Steam in a boiling pot for about 15 minutes. Open the steamer, and you will see the rice bowl cake with white color and rich rice flavor.