Home-cooked practice of brown sugar rice cake

First, pour 300g of brown sugar and150g of clean water into the pot, and turn on a small and medium-sized torch to burn the brown sugar. Add 600 grams of glutinous rice flour to the basin, pour in brown sugar water, stir while pouring, add 400 ml of boiling water, stir into a thick batter, and knead it slowly until it is very delicate without pimples.

Prepare a deep dish, spread a layer of oil paper on it, pour in the batter, dip some water in your hands, pat the surface flat, then steam it in hot water for 60 minutes, and then set it aside to dry for about 2 days. After the rice cake hardens and demouldes, cut it into small pieces and put it on a plate. Steam it with hot water for 10 minutes, and you can eat it when it is out of the pot.

It should be noted that:

First: Remember to iron the noodles with brown sugar water before mixing the noodles with hot water. Stir all of them while pouring, and stir them into a thick batter. Knead them for a while and knead them into a fine, particle-free batter.

Second: spread a layer of oil paper inside the mold. If there is no oil paper at home, brush a layer of oil on the bottom and edge to facilitate demoulding.

Third, remember to steam the rice cake with hot water 1 hour, and then take it out of the pot to dry for about 2 days, so that the taste of the rice cake will be softer and thicker. Finally, cut into small pieces and steam in hot water for about 10 minutes.