Steamed rice cake
Overview
Since making various rice steamed cakes (from the recipe), they have been unanimously praised by family members, relatives and friends. I make them twice a week (send them to relatives and friends to taste). The rice steamed cakes I made today have a sweet taste, are not sticky or collapse, are puffy and soft, are not hard after cooling, and melt in the mouth.
Tags
Ingredients
Steps
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First separate the egg yolks and whites in two oil-free and water-free basins.
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Beat the egg yolks and add 10g of sugar and stir evenly.
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Add yogurt and mix well.
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Add rice flour and 10g low flour (mix well first), stir evenly.
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Add olive oil to egg yolk paste and stir evenly.
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The egg yolk paste is finished.
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Beat the egg whites until they form rough peaks.
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Add 20g of sugar and continue beating.
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Beat until fine foam forms, then add 20g sugar and continue beating.
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Beat until thick and add 20g of sugar every third time and continue beating.
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The meringue is finished.
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Add 1/3 of the egg whites to the egg yolk batter and mix evenly.
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Then add some of the egg whites to the egg yolk paste and mix evenly.
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Add the remaining egg whites to the egg yolk batter and mix evenly.
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The cake batter is finished.
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Pour the cake batter into an eight-inch mold to knock out air bubbles, then cover with film to prevent steam.
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Boil the water in the pot, put in the mold, steam for 45 minutes, stop the fire and wait for 5 minutes before opening the lid.
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Open lid.
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The steamed rice cake is delicious just out of the pot.
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Cut off the four sides with a knife and sprinkle with decorative sugar needles for decoration. It’s so beautiful.
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Cut it open and take a look. It’s delicate, sweet, soft and puffy, and a very delicious tea snack.
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You still need to try it yourself to enjoy its extraordinary taste.
