Rice cake

Overview

To be honest, I have never eaten rice cakes since I was a child, and my mother has never made them. But when I grew up, I always saw them sold in supermarkets, and I always saw other friends posting about them in the group. I was curious about what they tasted, so I bought the pre-mixed powder and gave it a try! It turns out that the taste is a bit chewy, sweet and slightly rice-flavored, not bad! You can give it a try. It just doesn’t taste good when it’s cold, so make it less often, and make it while it’s hot every time you want to eat it.

Tags

• snacks
• old man
• afternoon tea
• dinner with friends
• clear water
• ready-mixed powder accessories package
• rice cake pre-mixed powder
• white sugar

Ingredients

Steps

1. 1 Prepare rice cake pre-mixed powder, rice cake pre-mixed powder accessory packet, sugar and water.

   

2. 2 Weigh out 150 grams of rice cake premix and put it into a large bowl, then add 150 grams of water.

   

3. 3 Stir into a very thick paste, cover and ferment at room temperature for 12 hours (my house is about 25 degrees Celsius)

   

4. 4 Ferment until you see many small bubbles on the surface and smell slightly sour

   

5. 5 Then add 30 grams of sugar

   

6. 6 Then add 4 grams of powder from the accessory package and mix well

   

7. 7 Pour the batter into three greased molds

   

8. 8 Place the mold filled with batter into the pot that has been opened and steam with the lid on for 30 minutes

   

9. 9 After the timer stops, simmer for another 3 minutes. Open the lid and take out the rice cake.