Homemade rice cakes (the taste of childhood)

Overview

How to cook Homemade rice cakes (the taste of childhood) at home

Add 2 tablespoons of rice wine and 2 tablespoons of rice wine, dissolve it with warm water, pour it in, and soften it into a dough. Let it rest for 2 hours
The finished dough has doubled in size
Prepare a small bowl, put 1/3 of the risen dough and dissolve it with warm water (the water temperature is about 30 degrees, it is better not to wet your hands). The remaining dough can be used to make steamed buns
In a large bowl, add 6 tablespoons of rice flour
Pour the small bowl of batter into a large bowl, add warm water (about 30 degrees), add sugar and mix into rice paste
Use chopsticks to stir in one direction
Mix the rice paste and let it sit for 2 hours. I made it the night before
Put a little oil in the pot, and use a spatula to spread the oil evenly on the bottom of the pot
Use a spoon to scoop a spoonful into the pot, slowly spread it out, and use low heat to slowly form the rice cakes
Pour in a little water
Cover and simmer for 2 minutes
The fried rice cakes should be golden brown. Do not fry the rice cakes on both sides. I just turn them over to see if they are cooked properly. The last two cakes are OK if you put them together
Finished product pictures