【Jiangsu】Broken rice cake

Overview

This is a snack that I particularly missed in a foreign land. It was not sold on the streets at that time, so I learned to make it. I remember that everyone called it Zhaomian Pancake, but I didn’t know what it meant. I called it rice cake, but I didn’t think it was quite right until one day, I shared it with my friends. When we were chatting, he told me that this is also called broken rice cake. When I saw the three words broken rice cake in the dialog box, I thought it was right, that’s the name. Broken rice cakes remind me of my late grandma. In the memory, she is wearing a blue slanted dress, her hair is meticulously pulled into a bun, a silver hairpin, a green cloth apron, and a three-inch golden lotus. She is walking in and out of pots and pans in front of the stove, busy but not chaotic, speaking softly, and having kind eyes... She is very good at making this rice cake. After the rice is ground into rice, there will always be some broken rice grains when sifted. Wash the broken rice, put it in a quilt to dry and grind it into rice flour, add starter, and put the mixed batter in the quilt to ferment overnight. Get up in the morning, light a fire, pour oil, use a copper spoon to scoop a spoonful of batter and pour it along the side of the pot, and finally make a round shape in the middle. Finally, use a spatula to scoop out one piece. When one side is browned and the other side is smooth, it is considered appropriate. The cake shoveling is also very particular. The white sides of the two cakes face each other and the browned sides face outward before they are put into the plaque or basket one by one. Take a bite, it's sweet with a bit of sourness, soft and crispy. What is left to eat is left to dry in the sun and can be cooked and eaten later. Today's method is to restore the traditional method as much as possible, because I feel that fermentation using only yeast always lacks flavor and is very thin. The flavor of fermented hair is much more mellow.

Tags

• staple food
• home cooking
• rice noodles
• warm water
• white sugar
• yeast
• wine

Ingredients

Steps

1. 1 Make the starter first and put the rice flour into a clean container.

   

2. 2 Add a little wine.

   

3. 3 Add the yeast mixed with warm water.

   

4. 4 Add water to the flour and mix well.

   

5. 5 Mix into yogurt-like batter.

   

6. 6 Cover with plastic wrap and place in oven or bread machine to rise.

   

7. 7 Take another clean basin, pour rice flour, and add sugar into the rice flour.

   

8. 8 Pour in warm water.

   

9. 9 Take out the fermented starter and pour it into the batter.

   

10. 10 Also mix the batter into a thin consistency like yogurt as above.

    

11. 11 Take a pan, heat it up, brush it with a little oil and ladle in the batter.

    

12. 12 Cook over low heat until the surface is browned.