Homemade wufanmazi(zi zhi wu fan ma ci )

Homemade wufanmazi

Introduction:

Wufanmaci is a traditional seasonal snack in South China. It is said that April 8 of the lunar calendar is the birthday of the ox. it is said that the longicorn came down to earth on this day, so there is a saying that the ox works hard for man. This theory is particularly valued by Taizhou People in Zhejiang Province. As a Taizhou resident, every family will eat this wufanmaci on the eighth day of April every year. Of course, they don't make it by themselves. Almost before the eighth day of April, they begin to sell this wufanmaci in the streets and alleys. Then they pack it with syrup and sprinkle some sesame seeds. It's delicious! As the saying goes: eat black rice cake, mosquitoes will not bite! After eating wufanmazi, I don't know if the mosquito will bite. But modern medicine has proved that wufanshu has the functions of benefiting essence, strengthening muscles and bones, improving eyesight, and relieving diarrhea. It has considerable medicinal and health care value, and is a promising anti-aging drug. "

Production steps:

Step 1: remove the stem of the fresh black rice leaves and remove the bad leaves. Now the leaves are not very tender

Step 2: soak the leaves in water and wash them.

Step 3: put the rice in the blender.

Step 4: filter the residue, put on disposable gloves and squeeze out water.

Step 5: the extruded water is yellow green.

Step 6: soak the rice in black rice juice for three or four hours, and let the rice fully absorb water. At this time, the rice is dark black (I'm lazy, so I put it directly in the pressure cooker to cook). If the water exceeds the height of the rice, it will be OK, otherwise the rice will be too soft.

Step 7: put the cooked rice in the bread maker and beat it with the pastry making function for more than ten minutes until the black rice is not seen. There is no pastry function of the bread machine, you can also directly use the stirring function to stir rice to viscous state.

Step 8: Sprinkle soybean powder on the chopping board (I should have used Songhua, but I don't have Songhua, so I use soybean powder instead). Roll the black rice dough into 1-2cm thick dough with rolling pin, and then cut it into pieces.

Step 9: Boil brown sugar with a small amount of water to make a thick syrup, and then add an appropriate amount of white sesame, and apply it on wufanmazi.

Step 10: fold the wufanmazi in half and press it tightly to prevent the syrup from spilling over~~~

Materials required:

Japonica rice: moderate

Glutinous rice: 5 times of Japonica Rice

Black rice leaf: right amount

Brown sugar: right amount

White Sesame: right amount

Soybean powder: right amount

Water: moderate

Note: 1, I used part of the japonica rice, can also use all glutinous rice, eat more glutinous. 2. In order to save energy, I directly use the pressure cooker to cook the rice. It's better to soak the rice in the black rice juice for three or four hours, and then steam it. The rice will be very black when it is steamed. 3. If you haven't finished your meal, wrap it in plastic wrap to prevent it from drying. Please eat up the finished product in one day~~~

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: other

Chinese PinYin : Zi Zhi Wu Fan Ma Ci