Rice Hair Cake Practice and Recipe About Rice Hair Cake Practice and Recipe

Ingredients: 500g of rice, 600g of water, 115g of sugar, 4g of yeast, raisins

1, wash the rice, filter the water, add 550g of water, soak overnight, and then beat the rice with the water into a fine rice paste.

2, take 260g of rice paste into a small pot, turn on the low heat, and keep stirring while cooking.

3, cook until the rice paste is solidified and matured, immediately turn off the heat, and cool down through the cool water.

4, the remaining rice paste a small number of times added to the cooked rice paste and stirred well, stirring the state of a good thin paste.

5, the yeast added to 50ml of water to soak, with the sugar added to the rice paste and stirred well, the rice paste is ready.

6, the rice paste into the basin, covered with a wet towel, room temperature (summer room temperature of about 30 degrees) fermentation.

7, rice paste fermentation to the original volume of about 4 times the size.

8. Stir the rice paste well to eliminate large air bubbles, then divide into molds or rice bowls, place in a pot, cover and continue to rise for 20 minutes.

9. Remove from the pan until it is about 2 times its size, and arrange the raisins for decoration. Arrange the raisins at the same time, the pot filled with water, boil over high heat, and then put on the decorated cake paste, cover, steam over medium heat for about 20 minutes, my mold is small, relatively short steaming time, if you use a rice bowl, it takes about 25 minutes.

10, off the heat, simmer in the pot for 3 minutes before uncovering, to avoid retraction.