Baked rice cake

Overview

Rice cake is also called rice steamed bun, and baked rice cake is actually the water-baked version of rice cake. It's a bit like the northern pastry made of boiled small fish, except that this pastry is made of rice, and it doesn't boil small fish. Instead, it boils water at the bottom of a pot with a sharp bottom, then pats the thick fermented rice paste on the wall of the pot, covers it, and steams it. The rice paste will flow down the wall of the pot and form a shape that is thick at the bottom and thin at the top. I came across a rice cake recipe by chance, which looked similar to the baked rice cakes I usually see, so I simply transplanted it and made a water-baked rice cake. However, if I’m too lazy to boil water in a pointed bottom pot, if the rice paste doesn’t stick to the sides of the pot, wouldn’t I have to drink rice paste porridge? A pan is very easy to use. Just put the rice milk directly on the bottom of the pan, pour a little water, cover and simmer, the same thing happens. The result seems to be pretty good, except that the firepower is too strong in some areas and the background color is darker in some areas. The taste is pretty good, just like rice cakes with a slightly sour and sweet taste. . . .

Tags

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

Ingredients

Steps

1. 1 Ingredients: 120g rice flour, 30g flour, 1g dry yeast, 38g sugar, 88g water

   

2. 2 Put the powder, sugar and yeast into a bowl,

   

3. 3 Add water,

   

4. 4 Stir into a uniform and smooth batter, cover with plastic wrap and leave to ferment overnight.

   

5. 5 Until the batter becomes foamy.

   

6. 6 Heat the pan and brush a thin layer of oil on the surface.

   

7. 7 Scoop an appropriate amount of batter and spread it on the bottom of the pan.

   

8. 8 Add a little water,

   

9. 9 Cover and simmer over low heat.

   

10. 10 When the surface is completely solidified and mature,

    

11. 11 Scoop up and take out of the pot.