[Homemade Red Bean Rice Cake]: Full of flavor every year

Overview

Nian Gao, because it is homophonic with Nian Gao, has the meaning of being high every year, embodying the hope of getting taller every year. It is said that in the earliest days, rice cakes were used by people to worship gods and ancestors during the Spring Festival. Later it slowly became a holiday food. Nowadays, I don’t have to pay so much attention to it. I can eat whatever I want all year round. There are many ways to make rice cakes, but in essence, they are all made by first beating the rice into rice paste, then draining it, steaming it in a pot, and finally beating it. Different regions use different types of rice. In our Jiangnan area, rice and glutinous rice are mostly used to make rice cakes. In addition, you can also add red dates, red mung beans, even candied fruits and other ingredients according to personal preference. Since I didn’t have any glutinous rice at home, I just used glutinous rice flour and sticky rice flour (rice flour). The finished product tastes very good and has a strong bean aroma. I prepared this recipe myself and tried it several times. My family thinks it tastes good with this ratio!

Tags

• snacks
• common dishes
• children
• festival customs
• new year’s eve dinner
• clear water
• cultured butter
• glutinous rice flour
• homemade honey red beans
• rice flour
• salt

Ingredients

Steps

1. 1 Prepare glutinous rice flour, sticky rice flour and honey red beans;

   

2. 2 Put 110g of sticky rice flour, 100g of glutinous rice flour, 150g of honey red beans and salt into the mixing cup of the food processor, add 190g of water, and beat into a paste. You can use a stirring rod to help stir in the middle. The number of stirring can be adjusted according to the degree of fineness you like. I use a wall breaker. Look, this whirlpool is very beautiful~~;

   

3. 3 Pour the whipped mixture into the basin;

   

4. 4 Add the remaining 100g glutinous rice flour;

   

5. 5 First use a spatula to mix well until there is almost no dry powder, then knead it into a ball with your hands;

   

6. 6 At this time, just grab a handful of dough and knead it into a dough that is not easy to break;

   

7. 7 First apply a thin layer of oil on the bottom of the pan;

   

8. 8 Spread the dough flatly on the plate. Try to use a plate with a larger bottom diameter to spread the dough more widely and avoid stacking it too high;

   

9. 9 Put it in the steamer, turn on the heat, and continue steaming for 40 to 50 minutes. When the time is up, you can try it with chopsticks. If the chopsticks are inserted into the dough and there is nothing attached after pulling it out, it is steamed;

   

10. 10 Apply a layer of oil on the chopping board and some on your hands, take out the dough, place it on the chopping board, and start kneading;

    

11. 11 You can also use a rolling pin;

    

12. 12 Knead the dough until it is basically lukewarm and not hot to the touch. Flatten the dough and divide it into several pieces. I divided it into 3 pieces. Wipe the remaining granular honey red beans dry and spread on the surface of the dough. The honey red beans can be spread out in batches, so there is no need to use them all at once. Then stack the dough pieces together, flatten them with your palms, and cut them in the middle;

    

13. 13 Stack them together and flatten them again with your palms;

    

14. 14 Divide it into several small pieces again, continue to spread the red beans, and then flatten and divide them. Repeat this process 3 to 4 times;

    

15. 15 .Finally, shape the rice cake dough into a cylinder and wrap it with plastic wrap;

    

16. 16 Chill in the refrigerator until hard, then cut into pieces, steam or fry. I personally prefer to eat it fried.