Traditional Rice Cake

: 1, the sticky rice flour, glutinous rice flour and sugar into the capacity

2, slowly pour in water, while pouring while stirring, stirring into

Tips: sugar must be used to use sugar, more delicate, good melting; it is recommended to use heat-resistant silicone molds, better demolding; the rice cake must try to press tightly compaction, or demolding will be unshapable; the rice flour is not enough wet, steamed with water steam to simmer for a while can be better shaped; prefer to steam a little more than reduce the steam time; the middle can add a layer of sugar cinnamon or honey dates and nuts, etc. taste better; the middle can be added a layer of sugar cinnamon or honey dates and nuts. When the steam steam can be better formed, rather than reduce the steam time; rice cakes can be added in the middle of a layer of sugar cinnamon or honey dates, nuts, etc., taste better; sticky rice flour can be replaced with black rice flour or millet flour, the same amount.