How to make glutinous rice flour by yourself

Glutinous rice flour is generally made of glutinous rice, which is mostly used to make cakes. Usually we choose to buy glutinous rice flour, but in fact, the steps of making glutinous rice flour are very simple, so the glutinous rice flour made is safer and healthier. Today, let's see how to make glutinous rice noodles with glutinous rice.

How to make glutinous rice flour from glutinous rice: dry grinding method

Ingredients: 400 grams of glutinous rice and appropriate amount of water.

Practice: Pick out black rice from glutinous rice, winnow sand, and then directly grind it into fine powder with a pulverizer.

How to make glutinous rice flour with glutinous rice: water milling method

Ingredients: 400 grams of glutinous rice and appropriate amount of water.

Exercise:

1, glutinous rice soaked in water for a long time.

2. Pour off the water, put the soaked glutinous rice into a blender, add a small amount of water again, and stir into fine rice slurry.

3. Filter the rice slurry.

4. Take a small basin, cover it with clean gauze, and pour the filtered rice slurry on the gauze.

5. Tie the gauze and hang it up, let the water in the rice slurry seep out slowly, and then use the basin below.

6. After a few hours, the gauze will stop dripping, and the glutinous rice flour will be fine and can be used directly.

How to make glutinous rice flour with glutinous rice: cooked glutinous rice flour

Ingredients: 550 grams of glutinous rice flour, boiled water.

Exercise:

1, put glutinous rice flour into a large bowl and shake the noodles.

2. Poke a few holes with chopsticks, seal the plastic wrap and steam in a steamer for 20-30 minutes.

3, out of the pot, cool, pick up the powder with chopsticks.

Tips:

1, plastic wrap sealing is mainly to prevent soda from dripping into glutinous rice flour, causing glutinous rice flour to condense into blocks.

2. The steaming process should use strong fire.

3. The steamed powder can be put in a sealed container and taken at any time.