Rhubarb rice (also known as "soft yellow rice"), which is not the same crop as "millet", is processed from the scorpion (黍). Gardenia is a crop grown in northern China. It contains eight essential amino acids that are higher than rice and wheat, especially methionine, which is almost twice as much as rice and wheat. Every time I go to Xibei to eat, I like to order this yellow rice cake. The home is also rich in rhubarb rice, this time with the rhubarb rice in Shanxi to make a cold cake. Rhubarb rice is sticky like glutinous rice, so it is best not to use millet instead to make a different taste. I tried it with white glutinous rice, the taste is similar, only the color is different. Interested in doing a layer of white and yellow. The taste of the cold cake is sour and sweet, and the syrup water slurry is to make the rice sour.
Rhubarb rice looks a bit similar to millet, but it is not the same crop. Rhubarb rice is sticky like glutinous rice.
I am the syrup water. I am the syrup water that my family eats sour porridge. This production process is troublesome. There is also a syrup water made from yoghurt that can also be used. First boil the flour and water in the above formula, add the appropriate amount of white sugar, add the yogurt after cooling, and become the syrup water.
Wash the rhubarb rice into the syrup and pulp for at least 24 hours.
I have been pulping for about 36 hours. The longer the pulp, the more sour the taste. Pour out the good yellow rice, do not use the physalis. The state of success is this. After the rice is fermented, there is a sizing, so there will be a brushed, smelling a bit sour. Then go through the water again.
Pumpkin is steamed on the pot
Steamed pumpkin pressed into pumpkin puree
The pulped rhubarb rice is boiled in water and boiled in a non-stick pan. Add the pumpkin puree and the right amount of sugar to continue cooking. If the water is not enough, add a few times of water. The final state is a very soft state, with constant stirring in the middle to avoid the pan.
The cooked rhubarb rice is slightly cooled and fresh in a fresh-keeping box, and the plastic wrap is applied with oil. Then, the cooked rhubarb rice is poured into a crisper, first half-pour, and a layer of raisins or dried cranberries.
Add the cranberry decorative surface after filling. You can use cranberry to make any favorite shape. . . . It can be eaten directly when it is hot, and it tastes better when it is cool. After refrigerating, you can sprinkle white sugar directly to eat, or you can cut into pieces and eat. (When you cut the block, the knife will not touch the water.) The successful yellow rice cake is very soft when you eat it.
It is best to cook the rhubarb rice in a non-stick pan. The cooking process should be kept stirring to avoid the pan. Be sure to cook thoroughly and cook until it is soft and rotten. This state is very soft even after it is cold. It can be stored for three days in cold storage. If it can't be eaten, it can be stored in a cling film and stored in a soft place for 15 minutes.