Rice Flour Turned into Cake, Add Red Sugar and Steam – Soft, Sweet, and Addictive for the Whole Family, Eaten Every Day
Sticky rice cakes, made from ground rice and added with red sugar after steaming, are addictive for the whole family, eaten every day.
Staying home for over a month, I've been experimenting with various foods. I've almost finished the flour I bought previously, and there's a lot of glutinous rice flour left. To consume it, I made steamed rice cakes, which are soft, chewy, and sweet, and they were finished quickly. My son requested more tomorrow. The process of making steamed rice cakes is very simple; once the ingredients are prepared, put them in a pot and steam them, and you can eat them as soon as they're out of the pot.
Mentioning steamed rice cakes brings back the most beautiful memories of my childhood. Fine white rice flour emits a fragrant aroma of rice, mixed with a little red sugar, and the sweet and tender aroma lingers in my mouth and throat. Occasionally, when I'm craving something sweet, I'll make a batch of rice cakes. Unlike Western pastries with a strong milk flavor, simple and rustic flavors have their own charm. Whether it's a morning snack or an after-dinner dessert, rice cakes are a great choice.
Soft and chewy steamed rice cakes, no need to knead dough or ferment, just put them in a pot to steam, easy to make and won't overheat, a perfect recipe for kitchen beginners. Let's take a look at the detailed recipe below.
----Steamed Rice Cakes----
Prepare Ingredients:: Glutinous rice flour 300g, Glutinous rice flour 100g, Water 180g, Red sugar 60g
Instructions:
1, First, mix glutinous rice flour and glutinous rice flour and slowly add water to stir into granular particles.
2, Use your hands to break up the granular powder into clumps, then sift it through a sieve. Use a sieve with slightly larger holes, and the rice flour will be smoother after sifting. If you don't have a sieve, you can also, but you must break up all the rice flour granules, and the finished rice cakes will be smoother.
3, I use a cake mold, friends can find a few smallest bowls at home.
4, Add 1cm high rice flour to the mold, gently level it, then add red sugar to level it, and finally add another layer of rice flour to level it. Note: you must be gentle and do not press the rice flour too hard, otherwise the steamed rice cakes will not be soft. (If there are particles in the red sugar, you should crush them in advance. It's best to use red sugar, which is delicate and sweet.)
5, Put the mold containing rice flour into the steamer, and turn on the high heat, then turn to medium heat and steam for 30 minutes. To prevent steam from dripping into the rice flour in the steamer, you can cover it with a piece of aluminum foil or place a plate on top of the mold.
6, Time is up, take it out of the pot immediately, demold it after it cools slightly.
7, Fragrant steamed rice cakes are ready! You can eat it hot or cold, it's super soft and chewy, if you like it, try it!
Tips:
1, The ratio of glutinous rice flour to glutinous rice flour is 3:1, and there is some fluctuation in the top and bottom, which is acceptable.
2, Slowly pour water into the rice flour while stirring, stir into large granules, and then knead it, if you can't knead it, it means it's too wet, add a little rice flour to mix, and then knead it. It can't be too dry, either, otherwise it will affect the sifting of the rice flour and the texture of the steamed rice cakes. In short, it can't be too wet, nor can it be too dry, otherwise it will affect the sifting of the rice flour and the texture of the steamed rice cakes.
Hello everyone, I'm Xiao Yu Private Chef, a food author originally from the food field. I share healthy and simple food every day. If you like it, please forward, like, and collect it, so that more food lovers can share. If you have different opinions and suggestions on my recipes, please leave a message!
