White sugar rice cake(bai tang mi fa gao )

White sugar rice cake

Introduction:

"In my childhood memory, there were many rice cakes sold in the streets, but now I seldom see them. I saw this kind of rice flour in the grain and oil wholesale market by chance and bought it for 4 yuan a catty. I tried it at home."

Production steps:

Step 1: 250 grams of rice flour, put into a clean container, preferably larger

Step 2: add 4 spoonfuls sugar, add or subtract according to your taste

Step 3: 4 g yeast, 130 g water

Step 4: pour into the basin, stir well and ferment for 1 hour

Step 5: wash the raisins and medlar and drain the water. You can also add your favorite

Step 6: for each egg tart mold, brush the oil with a brush, fill the fermented rice slurry in the mold for 8 minutes. Sprinkle with raisins and wolfberry. Without tower mold, all kinds of small containers are OK

Step 7: steam with boiling water for 20 minutes

Step 8: gently draw a circle with toothpick, good demoulding

Step 9: sweet, soft rice cake is ready

Step 10: This is the cake after demoulding. It's very good and doesn't stick to the mold at all. The cake is not delicate enough and the rice flour is too thick

Materials required:

Sticky rice noodles:

Yeast: 4 g

Sugar: 4 teaspoons

Raisins: moderate

Wolfberry: a little

Note: This is not very sweet, if you like to eat sweet, add sugar. This kind of cake is more suitable for the elderly and children to eat, should digest and healthy

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Bai Tang Mi Fa Gao