Glutinous rice cake (fake cake)

Overview

Glutinous rice cakes are a must-have cake for every household during the New Year, a special feature of our Hakka people. They celebrate the harvest and the harvest. The texture of the glutinous rice cakes is soft, glutinous and chewy. Because of its unique taste, the glutinous rice cakes have been preserved to this day. Many people of the older generation especially like to eat them. They miss their childhood memories very much. In the past, happy rice dumplings could only be made during the Chinese New Year, so there was a saying that eating happy rice dumplings would make you one year older! The glutinous rice cake, which symbolizes happiness and Chinese New Year, is very popular!

Tags

• snacks
• glutinous rice flour
• rice flour
• warm water
• white sugar
• dry yeast

Ingredients

Steps

1. 1 Dissolve the dry yeast with an appropriate amount of warm water, put 1 gram of sugar into the rice flour of the starter, stir it into a dough and wait for fermentation for 2-4 hours. The picture shows the fermented starter

   

2. 2 Mix 600 grams of sticky rice flour, 400 grams of glutinous rice flour, and 600 grams of white sugar. Add a starter and an appropriate amount of warm water to form a dough. When kneading the dough, water must be added slowly, while adding in small amounts and multiple times. The dough should be slightly harder because the sugar has not completely melted. The dough will become softer after the sugar melts. Cover the lid and wait for fermentation overnight, about 12---14 hours.

   

3. 3 The picture shows the dough that has been mixed together. Let it rest for 20 minutes

   

4. 4 Use a ball to check the hardness of the dough and check whether it is moderate. The dough will not flatten out when you put it in the palm of your hand. It can be formed into a three-dimensional shape. The way it looks like in my hand is a good standard because glutinous rice is soft. If the dough is too soft, the steamed rice dumplings will not be shaped and become flat, which affects the appearance!

   

5. 5 Cover the lid and set it aside to wait for fermentation. I usually make the dough before going to bed at night, ferment it overnight, and then steam it for lunch the next day. The picture shows the risen dough. You can clearly see many honeycomb points and the dough has puffed up very high.

   

6. 6 To check whether the dough has fermented properly, pinch it into the center of the dough with your hands. It is good that the dough will not shrink when you pull it out with your fingers.

   

7. 7 Deflate the dough and knead the dough back again,

   

8. 8 Put a little more water in the steamer and bring it to a boil, because more water will provide enough steam and the dough will mature faster

   

9. 9 Cover and boil water

   

10. 10 Roll the dough into round shapes and place them on the steaming sheet, leaving a good gap so that there is a certain amount of space to prevent the dough from becoming sticky after fermentation and expansion

    

11. 11 Put it like this

    

12. 12 Steam both drawers together

    

13. 13 Boil the water into the pot and steam over high heat for 40 minutes, because I made it larger. After 40 minutes, turn off the heat and steam for another 5 minutes, then open the lid,

    

14. 14 When the time is up, open the pot and take out the cake, wow! It’s really great and hilarious! The steaming smile symbolizes spending time in the coming year! Haha! ! The Xibao that has just come out of the pot is very sticky, so don’t touch it yet, just set it aside to cool.

    

15. 15 After boiling the pot, take out the cake and let it cool

    

16. 16 Isn’t it super festive to let it cool?