Classic practice of brown sugar rice cake in South China?

500 grams of glutinous rice flour, 450 grams of brown sugar, a little red dates (not allowed), 500 ml of water.

working methods

1. 1. After boiling brown sugar with water, let it cool (be sure to cool it);

2.2. After the sugar water is completely cooled, pour it into glutinous rice flour;

3.3. Stir the brown sugar water and glutinous rice flour evenly;

4.4. Sweep a little oil in the cake pan or mold;

5.5. Pour the batter into an oiled cake pan or mold and sprinkle with red dates.

6.6. Steam in a steamer for about 50 minutes to 1 hour;

7.7. After cooling, put it in the refrigerator for at least 1 hour;

8.8. Slice when eating, fry both sides with a little oil until golden brown, and serve.

skill

1. To know whether the cake is cooked or not, the main thing is to insert chopsticks into the cake and then take it out. If the chopsticks are not stained with starch, the cake is cooked; 2. When frying rice cakes, there must be a gap between them, otherwise the rice cakes will stick together when they are hot;