The rice cake is soft and delicious.

Ingredients: rice 300g, milk 150g, sugar 30g and yeast powder 4g. Black sesame, dried cranberries and red dates.

Specific practices

1, clean the rice, soak it for more than 4 hours in advance, and gently crush it with your hands.

2. Dehydrate the soaked rice, pour it into high-speed blender, add 150g pure milk and beat it into fine rice slurry. You can also add water.

3. Pour the beaten rice slurry into a bowl, add sugar and yeast powder, and stir well. Cover and start fermentation.

4. There will be dense bubbles on the surface of fermented rice slurry, which smells slightly sour. The sour smell of steamed bread dough fermentation is a bit excessive, but it is normal that rice slurry fermentation itself will have sour taste.

5. Fully stir the fermented rice slurry evenly. At this time, the rice slurry absorbed enough water and was much thicker than the original rice slurry.

6, prepare the mold, use paper cups and bowls, brush a layer of oil inside, pour rice slurry, and be eight points full, put some black sesame seeds, cranberries or red dates.

7. Don't hurry to steam in the pot. Ferment for the second time 10 minute, and see that the rice slurry rises obviously. Boil water in a pot. Don't cover the pot when boiling water. After the water in the pot is boiled into the mold, cover the pot and steam for 30 minutes.

The steamed rice cake is cooled a little before eating. Soft and sweet, slightly q-elastic, not sticky at all, very delicious. It won't dry when it's cold.

Skill summary

1, the first fermentation of rice slurry must be in place. I fermented at room temperature for two hours.

2. A part of the fermented rice slurry sinks to the bottom of the bowl and needs to be stirred evenly.

3. The second fermentation before the pot steaming can't be saved, and the rice cake steamed by full fermentation won't shrink and stick to the teeth.

4. Don't cover the pot cover when boiling water, so that water vapor won't accumulate on the pot cover, and it won't drip on the rice cake when steaming.

5. Wait for two minutes to cover the steamed rice cake, so as not to expand with heat and contract with cold.