Method for making rice cake

The formula of coconut milk rice cake: 1. 1.5 lb glutinous rice flour 2. 0.5 pound of rice flour 3. 1 can of coconut milk 4. 1 cup of sugar 5. Technology of 3-4 slices of ginger: 1. Add a bowl of water to ginger slices and bring to a boil. Minutes, Jiang Shui on standby. 2. Pour the material 1-4 into a large container, add Jiang Shui, then slowly add warm water and stir until the rice noodle paste becomes sticky. There may be bubbles in the rice noodle paste, so stir it and melt it. 3. Lightly apply a layer of oil to the bottom of a wide and shallow bowl, then steam the rice noodle paste in the bowl for about an hour until the chopsticks are inserted into the rice cake before pulling it out. 4. Cool the steamed rice cake at room temperature. Then wrap it in plastic wrap and put it in the refrigerator for one night or more than 8 hours. 5. Slice the frozen rice cake. If it is too cold to eat, you can heat it in the microwave oven. A small game: The above is the simplest way to make coconut milk rice cakes. If you want to be fancy, you can have an enhanced version of the following 1 Adding a little green tea powder can turn it into a green tea coconut milk rice cake. 2. Mix the rice noodle paste with the red bean soup to make the red bean coconut milk rice cake. 3. Add a little sweet potato paste to the rice flour paste, and the steamed coconut milk rice cake is golden yellow. 4. The cut rice cake can be wrapped with a layer of roasted sesame seeds. Shredded coconut or almond. Heart is too soft (instead of rice cake): ingredients: glutinous rice flour, red dates, rock sugar. Operation: half a cup of glutinous rice flour is made into dough with warm water, washed with seedless red dates, and sheared (I found that there is a core, and it was eliminated on the spot). Then, knead the glutinous rice balls into strips, cut them into small particles about the length of red dates with a knife, and stuff them into red dates. 2) After all the fillings, prepare some rock sugar and adjust the quantity according to your favorite sweetness. I used 1/4 cups, which was a little too sweet. 3) Pour the rock sugar and cold water into the pot. When the water is hot, pour the red dates. 4) Turn off the fire and simmer for about half an hour. I didn't strictly look at my watch. Anyway, I think it's almost enough to stew all the wrinkles on the dates. Nutritional value: glutinous rice, also known as glutinous rice, is one of the foods that people often eat. Because it is sticky and slippery, it is often used to make flavor snacks, which is deeply loved by everyone. Many places have the custom of eating rice cakes on holidays. On the fifteenth day of the first month, Yuan ...-Jujube is rectangular, dried or dried, fat and sweet is better, so there are jujube, jujube, dried jujube, beautiful jujube and good jujube. Jujube is rich in nutrients, including sugar, amino acids, iron, calcium, phosphorus, magnesium, potassium and so on. Rock sugar-taste: sweet, flat and non-toxic. Meridian tropism: entering the lung and spleen. Efficacy: nourishing yin and promoting fluid production, moistening lung and relieving cough. Indications: dry lung cough, dry cough without phlegm, expectoration with blood. Muffin: raw materials: 5 cups of japonica rice, fermented wine, sugar, hot water, salt seasoning: jujube, cockscomb, tremella, black sesame. Practice: 1) soak japonica rice in water at 20℃ for 8 hours, take it out and grind it into flour. 2) Adding 65,438+00% white sugar, 65,438+05% turbid wine and 45% water into glutinous rice flour, and fermenting at 30℃ for 8 hours. 3) Peel and shred the jujube used for seasoning. The cockscomb leaves should be red and tender, washed and removed, and fried with black sesame seeds. 4) Put the mixed noodles into a sponge cake rack or steamer with clean linen, and add jujube, cockscomb leaves, black sesame seeds and tremella as seasonings. 5) When steaming, start steaming for more than 20 minutes. Cool and cut into rhombic and quadrilateral red bean rice cakes. Material: sugar 1+ 1/2 cups of red beans 3/5 cups of water 1 cup of glutinous rice flour 300g. Practice: 1. Soak red beans in water overnight for later use. 2. Cook the red beans until they are soft.

Respondent added May 6, 2009

Rice Cake 2 Material: 400g glutinous rice flour dipped in rice flour, 4 tablespoons boiled rice flour, 250g coconut juice, 300ml crystal sugar, 454g clear water, 375ml practice: 1. Sieving glutinous rice flour, dipped rice flour and boiled rice flour evenly; 2. Heat the wok, boil the water, coconut juice, sugar and oil, pour in the powder, and stir evenly with a wooden spoon until it slides completely; 3. After leaving the fire, pour the mixture into a plate and steam for 45 minutes. 1. Babao cake Ingredients: glutinous rice 1000g, sugar 20g, hemp seed 20g, green plum 20g, raisin 20g, peach 20g, wax gourd 20g and lotus 20g. Practice: 1. First, clean1000g glutinous rice, soak it in clear water for 24 hours, steam it in a drawer, take it out, mash it with a wooden stick, and spread it out for later use. 2. Stir 20 grams of sugar, hemp seed, green plum, raisin, preserved peach, wax gourd strip and white lotus into stuffing. 3. Brush a layer of lard in the square dish, spread a sticky rice paste with a thickness of 1cm, put a proper amount of stuffing on each layer, and spread three layers. 4. After steaming in the pot, cut it into small pieces with a knife and serve. Second, the sandwich rice cake raw materials: glutinous rice 1000 grams, 50 grams of adzuki beans, 50 grams of moss, 50 grams of red silk, and appropriate amount of sugar. Practice: 1. Wash1000g glutinous rice, soak it for 24 hours, steam it in a drawer, take it out and mash it with a wooden stick, then spread it out and cut it into two pieces. 2. Cook 50 grams of adzuki beans, add 50 grams of sugar and 50 grams of green red silk as stuffing. 3. Sprinkle the stuffing on the surface of one piece, then put another piece on the stuffing and compact it, and then cut it into pieces with a knife. 3. Stir-fried white cake ingredients: glutinous rice1000g, 500 ml oil. Practice: 1. Wash and soak1000g glutinous rice, drain the water, steam it in a drawer, take it out and mash it with a wooden stick, and grind it into powder. 2. First cut the rice cake into small pieces of about 50 grams with a knife, then put 500 ml of oil in the pot to boil, then add the rice cake and float it to take it out. Four, fried rice cake raw materials: glutinous rice1000g, glutinous rice 250g, lard 50g, sugar 50g, osmanthus sauce 50g, peanut oil a little. Practice: 1. Wash and soak glutinous rice1000g and japonica rice 250g, then add water and grind them into slurry, and put them into a cloth bag to dry the water. 2. Put the slurry into a basin, add 50g lard, 50g sugar and 50g osmanthus sauce and mix well. 3. Brush peanut oil on the square plate, put the stirred dough into the plate and spread it flat. Steam on the drawer for about 30 minutes. 4. After cooling, cut it into dices, then put it in a peanut oil pot and fry it thoroughly with medium heat. Five, soup rice cake ingredients: rice cake, red beans, tremella. Practice: 1. Wash the tremella soaked hair; Wash the red beans and soak them in hot water for half an hour. 2. Add a bowl of water and stew for half an hour. 3. After half an hour, add tremella to start cooking and stew for another half an hour. 4. After the rice cake is steamed, slice or knead the dough and add it to the soup. Supplemented by the respondent: May 2009-1510: 52

Fried rice cake with pineapple and osmanthus. First cut the glutinous rice cake into long strips, and cut the pineapple into almost the same size. Put it in an oil pan, stir-fry it for a few times after hot oil, and add Jamlom water, so it won't stick easily. Add sugar, finally add pineapple, mix well, take out the pot and put it in the pot. Sprinkle osmanthus on it to make a pot of sweet, sour, golden and white striped gourmet snacks. Raw material formula of fried rice cake with shredded chicken 500g cooked chicken 150g cooked winter bamboo shoots 100g green beans 10g yellow rice wine 5g wet starch 15g chicken oil 10g cooked lard 100g refined salt. 2. Heat a clean wok with high fire, add cooked lard (25g) and monosodium glutamate, stir fry for a few times, and then take the wok out. 3. Heat the wok and add cooked lard (50g). Stir-fry shredded chicken, shredded winter bamboo shoots and green beans, then spray yellow wine, add a little fresh soup and fine salt to boil, add monosodium glutamate and wet starch to thicken. Finally, pour the chicken oil, pour it out and pour it on the rice cake.

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№ Wei Zi and Chen Xing answer adoption rate: 23.0% May 2009-1510: 28.