Chestnut rice cake(ban li mi gao )

Chestnut rice cake

Introduction:

"When I was a child, the sweet rice cake was made of pure rice paste. The most delicate thing is to grind the soaked rice paste with a stone mill twice. Add brown sugar or white granulated sugar, and there will be a small nest in the middle after steaming. Local people call it" chicken nest ". I remember that my mother would make some cooked pulp. I was afraid that she would not make it. Instead, she added some Eagle chestnut powder (corn starch) and water chestnut powder (horseshoe powder) in it. Unexpectedly, she succeeded in a try and even won her daughter's praise

Production steps:

Step 1: soak the rice thoroughly in advance.

Step 2: cut the chestnut.

Step 3: boil in boiling water for five minutes and peel.

Step 4: chop the chestnuts again and set them aside.

Step 5: add 0.2 liter of water into the cooking machine to make rice paste.

Step 6: sift the rice paste.

Step 7: add corn starch and water chestnut powder, sugar. Mix well.

Step 8: the mixed rice paste is neither thick nor thin, and it flows fast.

Step 9: boil water in the pan, oil the mold or small bowl, and add chestnut.

Step 10: add the rice paste and steam for about 10 minutes.

Step 11: steam well. Let it cool and demould.

Materials required:

Rice: 160g

Corn starch: 50g

Water chestnut powder: 30g

Chestnut: moderate

Sugar: right amount

Note: 1, adjust the thickness of the rice pulp can be installed some steam a look. If it's too thick and not soft enough. 2. When demoulding, you can walk around the inner edge with a knife and pick it out with a fork. 3. In addition to chestnuts, you can also put your favorite nuts.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: sweet

Chinese PinYin : Ban Li Mi Gao