Rice bowl cake
Overview
A few years ago, I saw a program where a chef taught how to make old Beijing bowl cakes. I had a vague impression of the whole process. I only remembered the key points: add baking powder after fermentation, put it in a steamer and stir it up enough. It is said that the bowl cake made in this way is very juicy. I’m toying with the rice cake again. I’m too lazy to cook the pulp for two fermentations, so I just have an old Beijing bowl cake. After filling the mold into the pot, I suddenly had doubts: Is the old Beijing bowl cake made with rice flour or wheat flour? But it doesn't matter, I just went there because it looks like a rice cake. And rice cakes are the goal. The rice cake this time uses indica rice, which no longer has the sticky texture of the pearl rice version. Although the evaluation was that the taste was similar to the products sold on the market, the final result was still a little different from what was expected. . . .
Tags
Ingredients
Steps
-
Ingredients: 200 grams of rice, 1 teaspoon of dry yeast, 20 grams of sugar, appropriate amount of water, 1 teaspoon of baking powder
-
Wash the rice and soak it in water until it swells.
-
Pour into food processor,
-
Beat into a fine rice paste.
-
Pour into a large bowl,
-
Add yeast and sugar,
-
Stir until the yeast is completely dissolved, cover with plastic wrap and place in a warm place to ferment.
-
When the rice milk produces a lot of bubbles,
-
Add baking powder,
-
Stir quickly and evenly,
-
Divide into molds, place in steamer,
-
Place in a pot of boiling water, turn on high heat and steam for about 15 minutes.
-
When cooked, turn off the heat, take out of the pan, and let cool slightly,
-
Unmold and serve hot.
