Home-made rice cakes, Jiangmi powder, yellow rice flour, and sticky corn flour can all be used to make rice cakes. They can enlarge dates, raisins, honey beans, etc. My favorite is red dates Jiangmi noodles (glutinous rice noodles) rice cakes.
Glutinous rice flour, mixed with boiling water, mixed into bean dregs, covered with plastic wrap for 2 hours.
Jujube is boiled well, and the jujube skin is soft.
Cold pan, wet drawer cloth, I use the eight-inch mousse ring, in order to release the inner ring pad paper.
Spread the wet drawer cloth, sprinkle a layer of jujube, sprinkle a layer, turn to a small fire and steam for ten minutes, so sprinkle the second layer, up to three layers. After sprinkling from the second layer, use the chopsticks to puncture the holes and puncture them to make the inside of the rice cakes evenly heated.
Sprinkle the last layer of small fire for 20 minutes, quickly pour it back to the tarpaulin or cling film after the pan, hand the cold water to shoot, and uncover the drawer. After cooling, the knife is cut into cold water.
It tastes better after cooling.
1. According to personal taste, you can neutralize the viscosity of glutinous rice flour, use sticky rice flour, cornmeal can be. 2. Red dates must be boiled, the jujube skin will be softer, avoid the glutinous rice powder that is in contact with the jujube skin, and the jujube will be sweeter. 3. Sprinkle the second layer of powder, be sure to puncture more holes, and heat more evenly.