How to make Sichuan instant rice cakes?

Sichuan snacks. It is made by grinding rice and soybean, adding cooked glutinous rice, fermenting, adding white sugar and lard, and cooking. Pale yellow in color, sweet and refreshing, mostly used for breakfast, hot food is the best.

Raw materials: (40 pieces)

350 pieces of rice, eggs 1 piece, 25g of fermented pulp powder, soybeans 15g, glutinous rice 150g, sugar 100g, and 50g of cooked lard.

Making:

First, wash the rice and soybeans, soak them in clear water for 6 hours, drain them, add some clear water and grind them into bean rice slurry, and the finer the better.

2. Wash the glutinous rice, soak it in clear water for 6 hours, steam it, put it in bean rice slurry, soak it for 3 hours, rub it with your hands, add yeast slurry powder and stir it evenly. After fermentation, beat in eggs, add sugar and melted hot lard, and stir well. The concentration is suitable for ladle stirring and does not block the ladle.

3. The steamer has a diameter of 7 cm and a height of 0. Several 8 cm bamboo rings are covered with fine white cloth, the rice slurry is scooped into the rings respectively, and steamed in a boiling pot for about 30 minutes until cooked.