Yunxiang rice cake
Overview
How to eat rice? Cooking? Make porridge? I knew you would say this. Tell me, if you do this every day, can the status of rice not be eclipsed by the dishes? Today Xiao C is going to introduce another possibility of eating rice - Jian Tan Yun Xiang Milk Rice Cake!
Tags
Ingredients
Steps
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Ingredients: 1. Jian Tan Yun Xiang Gong Rice (240g) 2. Fresh milk (230g) 3. Yeast (3g) 4. White sugar (30g) 5. Black sesame seeds (appropriate amount)
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Use a blender to grind the uncooked Jian Tanyun Xianggong Rice into powder (1. Don’t rush this step! Slowly add the appropriate amount of rice according to the actual situation of your own blender; (2. Just stir and grind the uncooked rice! No need to cook the rice!
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The ground rice noodles are hot and fragrant!
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Pour fresh milk into the milk pot, heat to 30 degrees, and turn off the heat
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Pour the sugar and yeast into the heated milk, stir evenly, then let it sit for 5 minutes
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Pour the cloud rice noodles into the rested milk, stir and stir
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Just stir it into a paste like this!
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Pour the rice paste into a mold, cover with plastic wrap or clean white gauze, and ferment at room temperature for 40 to 60 minutes (1. For fermentation in summer, room temperature is sufficient. In winter, place it next to a heater. Fermentation requires the rice paste to double in size. Generally, it takes 40 minutes in summer and 1 hour in cold winter; (2. It is recommended that each Don’t follow me and use such a large pan for one person. You can use a small rectangular grinding tool so that the rice cakes are concentrated and the fermentation effect will be more obvious; (3. The fermentation process is very long. You can do other things during this free time! For example, tidy up the kitchen that you have messed up.
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Sprinkle an appropriate amount of black sesame seeds on the fermented rice cakes. Of course, if you don’t like black sesame seeds, you can omit it, or continue to use your imagination and sprinkle something else!
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Boil the water in the steamer, then steam the rice cakes in the steamer for 20 to 30 minutes
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Steamed rice cakes, firm and elastic, full of aroma
