Black rice cold cake(hei mi liang gao )

Black rice cold cake

Introduction:

"It was just an accident. Originally, I wanted to make fermented black rice cake. The fermentation was also very good, but when steamed out, there was only the flavor of fermentation, not the state of fermentation. Originally very discouraged, I didn't expect that after cooling and demoulding, I had the feeling of cold cake. Moreover, even if I put it in the refrigerator, it won't harden. It's a surprise. The fermentation steps are omitted here, and the steps without fermentation are described directly

Production steps:

Step 1: wash and soak black rice for more than 12 hours

Step 2: put into the cooking machine and add a little water

Step 3: repeatedly beat several times to form a more delicate rice paste

Step 4: pour into a bowl

Step 5: take a small bowl

Step 6: put it in the microwave oven for 30-60 seconds

Step 7: gelatinization of rice paste

Step 8: pour into the rice paste

Step 9: mix well

Step 10: add brown sugar

Step 11: mix well

Step 12: put it into the mold, put it into the steamer and arrange it

Step 13: steam over high heat for 15 minutes

Step 14: uncovering and cooling

Step 15: after demoulding, place the bottom upward and put a wolfberry on the surface

Materials required:

Black rice: 220g

Brown sugar: 30g

Water: moderate

Note: the fermentation steps are omitted here, and the steps of cold cake without fermentation are described directly. Please ignore the fermentation state of rice slurry during molding. The black rice cold cake can be made without partial gelatinization, but it is not clear whether the gelatinization steps have a certain effect on the final taste, so this step is retained

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Hei Mi Liang Gao