Rhubarb rice (multiple grains) rice cake
Overview
Rice cakes are one of children’s favorite snacks. Using the steaming method, you won’t get angry after eating it. The fragrant taste of multi-grain rice cakes makes the rice cakes even more fragrant~~ The rice cakes you make are completely different from the sticky black rice cakes sold outside~ 3 times the following ingredients can be used to make a 6-inch mold of rice cakes.
Tags
Ingredients
Steps
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Ingredients are ready. Yuzi Mama: Youzi Mama has made it with black rice flour, soybean flour, sorghum flour, millet flour, and rhubarb rice flour. You can buy ready-made rice flour, or you can wash and dry the rice and grind it into powder using a wall-breaking machine.
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Pour water into corn oil and mix well.
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Sift the rhubarb rice flour into the water and oil and mix well.
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Separate egg whites from egg yolks. Add the egg yolks to the rhubarb rice flour paste and mix well.
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Add the sugar to the egg whites all at once and beat until stiff peaks form. Lift the beater to form short, straight peaks.
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Add water to the steamer and start boiling the water.
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Wipe the bear mold with kitchen paper dipped in oil. Yuzi Mom: It’s the same with a brush.
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Take one-third of the egg whites and rhubarb rice paste, cut and mix evenly.
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Then pour the chopped rhubarb rice paste into the remaining egg whites, and mix evenly.
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Pour the rice paste into the mold, put it into the steamer, cover it, and steam for 12 minutes. Pomelo Mama: (Steam for 50 minutes for a 6-inch mold)
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After steaming, turn off the heat and wait 5 minutes before taking it out of the mold.
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Soft and glutinous~~~The texture is slightly firmer than cake, but much softer than steamed cake.
