Milk rice cake

Overview

White sugar rice cakes, the fermented kind, have always been useless. Steam the remaining rice noodles as you would for muffin batter. There isn't much rice flour, so I added a little bit of self-rising flour at the end to make up the difference. The recipe for muffin removes the eggs and reduces the oil. Because rice cakes usually don’t add eggs. There is no way of knowing whether there is oil or not, but oil can moisturize the taste, so it doesn't hurt to add it. The baking powder has a good fluffing effect, and the steamed rice cakes look very delicious with their mouths wide open. However, it is fluffy enough, but the taste is a bit dry. More oil will improve it, but the heat will also increase. There is no yeast fermentation process, and it lacks the slightly sour taste that usually comes from fermentation in rice cakes. . . .

Tags

• staple food
• home cooking
• baking powder
• corn oil
• rice flour
• self-rising flour
• fine sugar
• milk

Ingredients

Steps

1. 1 Materials

   

2. 2 Pour milk, oil, and caster sugar into a bowl,

   

3. 3 Stir until sugar dissolves

   

4. 4 Mix rice flour, self-rising flour, and baking powder and sift into a bowl

   

5. 5 Mix well

   

6. 6 Put into mold, 2/3 full

   

7. 7 Put it into a pot of boiling water and steam over high heat for 10-15 minutes

   

8. 8 When cooked, turn off heat

   

9. 9 Remove from the pan and demold