Sakura rice cake
Overview
I’ve always wanted to make rice cakes, and the salted cherry blossoms in the refrigerator have been sitting idle. Just in time for the cherry blossom season, let’s make a cherry blossom rice cake that lives up to the ingredients and spring.
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Ingredients
Steps
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Prepare ingredients.
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Wash the rice and soak it overnight.
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Put the soaked rice into the food processor.
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Add milk.
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Select the fruit and vegetable rice cereal function and beat twice. The more delicate the beat, the better.
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Add sugar to the beaten rice paste.
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Add yeast.
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Mix well.
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Add more flour.
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Stir into a smooth batter without lumps.
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Cover and let rise until doubled in size.
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Soak the salted cherry blossoms in water to remove the salty taste and set aside.
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Spread the cherry blossoms on the kitchen paper.
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Cover with another piece of paper and press gently to absorb the moisture.
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Prepare various utensils and brush the surface with oil to prevent sticking.
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After the batter has risen, it will be full of honeycombs.
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Use a spoon to stir until the honeycomb disappears, so that the rice cake after the second proofing will be more delicate.
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Put the rice paste into the utensil until it is eighty full.
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Cover the lid and let it proof for ten minutes. The specific proofing time depends on the room temperature.
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Arrange cherry blossoms on the surface of the batter and sprinkle some dried osmanthus for decoration.
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Decorated batter.
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Bring the steamer to a boil over high heat, steam for 20 minutes, then simmer for another five minutes.
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The cherry blossom rice cakes are out of the pan, unmolded and placed on the plate. The rich aroma of rice and flowers comes to your nose, and you can't help but try one piece first.
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Does it look like art?
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Finished product pictures
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Finished product pictures
