Homemade rice cake

1. Wash the rice, soak it in cold water for one night, then drain the rice, pour it into a cooking machine, and add water to make rice slurry; 2. Put the rice paste into a large bowl and heat it in a microwave oven for 30-60 seconds, or steam it for a few minutes; 3. After the rice slurry is cooked, add the raw rice slurry and slowly stir evenly. Add warm water, sugar and yeast into the bowl and stir evenly to form yeast liquid; 4. Pour the yeast liquid into the rice slurry, cover it with plastic wrap and put it in a warm place for fermentation for 40-60 minutes; 5. Finally, pour the fermented rice slurry into the mold and steam for 15 minutes.

The practice of making rice cakes at home.

The practice of making rice cakes at home.

The rice cake has a long history and is one of the traditional snacks in China. The rice cake is steamed with glutinous rice or rice flour, which is convenient to process and make, and has a variety of eating methods, and is very popular among the public. As early as the 6th century AD, the cooking book Historical Records recorded the method of making "white cocoon candy" for rice cakes. "Cooked rice is hotter than Chu Jiu, and it needs to be cooked very well, so there will be no rice grains ...".

The practice of making rice cakes at home.

Rice paste is cooked in part to ferment more fully and make rice cakes softer. Raw rice and cooked rice slurry must be mixed well. If it is too dry, add appropriate amount of cold water and mix well. When fermenting, it must be fermented twice. After the first fermentation, pour the fermented rice slurry into other rice slurry and stir evenly. Add sugar and ferment for 40-60 minutes, with rice flavor.