Chestnut rice cake

Overview

The sweet rice cakes I ate when I was a kid were made from pure rice milk. The most delicate thing is the rice milk that is ground from soaked rice with a stone mill. It is ground twice, and brown sugar or white sugar is added. After steaming, there will be a small nest in the middle. The locals call it Jiwo Ai. I remember that my mother would also make some cooked pulp. I was afraid that I would not be sure, so I did not brew the cooked pulp, but added some eagle chestnut flour (corn starch) and water chestnut flour (water chestnut flour) into it. Unexpectedly, it was a success in the first try, and my daughter praised me loudly.

Tags

• pastries
• chestnut
• corn starch
• rice
• water chestnut powder
• white sugar

Ingredients

Steps

1. 1 Soak the rice thoroughly beforehand.

   

2. 2 Cut an opening for the chestnut.

   

3. 3 Cook in a pot of boiling water for five minutes and peel off the skin.

   

4. 4 Chop the chestnuts and set aside.

   

5. 5 Add 0.2 liters of water to the soaked rice in a food processor to make rice paste.

   

6. 6 Sieve the rice milk.

   

7. 7 Add cornstarch, water chestnut powder, and sugar. Mix well.

   

8. 8 The mixed rice milk is not thick, nor particularly thin, and flows quickly.

   

9. 9 Boil water in a pot, add oil to the mold or small bowl, and add chestnuts.

   

10. 10 Add rice milk and steam for about ten minutes.

    

11. 11 Steamed. Unmold when cool.