【Zhejiang】Red Japonica Rice Pancake

Overview

Pancake is a traditional snack of the Han people in Wenzhou City, Zhejiang Province. It is soft, sweet, delicious and well-known in China. It uses japonica rice as the main raw material to make green and steamed cakes. It can also be made with glutinous rice flour. Mix the powdered sugar into the glutinous flour and put it into the sponge cake grid. Halfway through, add crushed peanuts and powdered sugar. Then fill it with glutinous rice flour and steam it. Pancakes are a souvenir given to relatives in Wenzhou for engagements and weddings. On the 25th day of the Lunar New Year, people cook cakes to pray for prosperity in the coming year. Wenzhou sponge cake is also most famous for its dwarf sponge cake. This dwarf sponge cake is actually a lard glutinous rice and white sugar cake. It uses pure glutinous rice from this year, which is ground into fine powder through water, mixed with pork butt tip fat cubes, osmanthus and white sugar, and then cooked and cut into pieces. The freshly made dwarf sponge cake tastes soft and glutinous, sweet and salty, and the sweet-scented osmanthus garnished on top makes it even more fragrant. It is said that this dwarf sponge cake was invented in the late Anti-Japanese War. At that time, a Wenzhou native named Gu Jinfang set up a stall at the entrance of Wuma Street in the city to make sponge cake. It was famous for its exquisite materials and exquisite production. Because Gu Jinfang was short, the cakes he made were called dwarf sponge cakes. This sponge cake is sweet and glutinous when eaten while hot, but becomes firmer and more fragrant when eaten slightly cooler. In addition to this dwarf sponge cake made of white glutinous rice, there is also a sponge cake made of blood glutinous rice, which is also very sweet.

Tags

• snacks
• edible oil
• glutinous rice flour
• pure milk
• red japonica rice
• white sugar

Ingredients

Steps

1. 1 First use a food processor to grind the red japonica rice into powder, sieve it and set aside;

   

2. 2 Prepare 100 grams of red japonica rice, 100 grams of glutinous rice flour, 50 grams of white sugar, and 70 grams of pure milk;

   

3. 3 Pour the milk into the sugar and heat it in the microwave for 1 minute to dissolve the sugar;

   

4. 4 Sift the red japonica rice flour and glutinous rice flour and stir evenly;

   

5. 5 Pour the dissolved sugar and milk solution into the mixed powder;

   

6. 6 Stir into lumps with your hands, then grind into pieces;

   

7. 7 Sift the kneaded cake flour. This process is a test of your patience. You must do it slowly. The sifted cake flour will be very fine;

   

8. 8 Brush a layer of cooking oil on the inside of a stainless steel container to prevent it from sticking. Place a mousse ring into the container, sprinkle with cake flour, and be sure not to press it. This will make the steamed sponge cake softer!

   

9. 9 Put 200 grams of water into the Little Bear electric lunch box, put the stainless steel container into the lunch box, cover the lid, and steam for 40 minutes. After 40 minutes, don't rush to open the lid. Let it simmer for 10 minutes before opening the lid and demoulding.