Multigrain rice cake
Overview
This rice cake can be used as a staple food for babies or as a snack. Usually rice cakes are fermented by yeast, such as black rice cakes. What I'm exploring today is to whip the egg whites to make the rice cakes expand, eliminating the need for yeast and fermentation time. The ingredients used are not necessarily very strict. Generally speaking, 100g of rice noodles with 3 egg whites is just right. It is fluffy and soft, but not too fluffy and hollow. If you want it to be more solid, please use 2 egg whites. If you want a fluffy texture, please use 4 egg whites.
Tags
Ingredients
Steps
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Raw sesame seeds and flax seeds need to be fried in advance, and then stir-fry over low heat for 2 or 3 minutes until fragrant.
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Add rice flour to milk and mix well to form thick rice paste.
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Add egg yolks, sesame seeds and flaxseeds to the rice paste.
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Mix well.
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Add a few drops of lemon juice or white vinegar to the egg whites, slowly add sugar, and beat the egg whites with an electric whisk until stiff peaks form (the egg white foam is fine and rich, the white foam will stand up sharply when you lift the whisk, and the egg white foam will not flow or fall when you turn the bowl upside down).
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Boil water in the steamer in advance. Put 1/3 of the beaten egg white into the mixed rice flour batter. Use a silicone spatula to stir evenly from bottom to top in the same way as cooking. Remember not to make circles or the egg white will defoam badly.
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Pour the evenly mixed rice paste back into the remaining beaten egg whites, and continue to stir evenly up and down until it becomes a thick but flowable paste.
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Pour the mixed batter into a 6-inch mold or small bowl, lightly shake the mold to make the surface smooth, and steam for 15-20 minutes.
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After steaming, cool slightly and remove the rice cake from the mold.
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The rice cakes are really delicious with the addition of roasted sesame and flax seeds! Great as a main course or snack.
