Rice cake

Overview

Some time ago, I was chatting with him about the taste of the fat cakes I had when I was a kid, and that’s how I came up with today’s recipe. When I was a kid, it was fifty cents, a piece as big as a palm. I ate it in my stomach before I even got home on the way from school. He originally suggested that I make it with brown sugar, but I like the original flavor, so I didn’t add brown sugar. Nowadays, there are two types of food sold outside: brown sugar and original flavor. When I was a kid, I ate more of the original flavor. I have never made it before, and I don’t have any rice flour at home. He said to make it myself, so I tried several methods, including dry grinding and wet grinding, and failed many times. It is really troublesome to make it yourself, but I have to admit that it is really convenient to buy it from outside. But fortunately, the food you make yourself tastes safe, so it’s worth it. When I failed, I didn't say anything, I just told him that I failed...I didn't say anything else, and then I changed my method, this and that...I kept failing and trying...Okay, I finally succeeded. The simpler the ingredients, the more troublesome it is to make! Maybe this is also the experience that the beauty of trust brings to us!

Tags

• snacks
• good looks
• afternoon tea
• baking powder
• rice
• sugar
• yeast
• yogurt
• drinking water

Ingredients

Steps

1. 1 Prepare the ingredients, one cup of rice, which is prepared one night in advance and soaked overnight

   

2. 2 Drain the rice

   

3. 3 Directly into the grinding cup

   

4. 4 Add appropriate amount of yogurt

   

5. 5 Stir evenly and add sugar

   

6. 6 Stir evenly again

   

7. 7 Add appropriate amount of yeast

   

8. 8 Add a little baking powder

   

9. 9 It doesn't take too long to polish, just a short while, just keep it a little fine-grained (I also added a little bit of drinking water, I forgot to take a photo)

   

10. 10 After grinding, pour into a bowl and prepare for fermentation

    

11. 11 Cover with something and let the fermented rice milk swell

    

12. 12 After a few hours, the fermentation will increase

    

13. 13 Prepare the mold, wash it, scald it in boiling water, and drain the water

    

14. 14 Brush a thin layer of oil on the mold

    

15. 15 Pour into mold

    

16. 16 Steam over high heat, steam over low heat for half an hour to forty minutes, simmer for ten minutes, and open the lid

    

17. 17 The taste of childhood