Brown sugar rice cake (square)
Overview
In the past few days, I have made several rice cakes of various kinds using various ingredients and sent them to relatives and friends to send New Year blessings to them. The ingredients for this recipe are for an 11-inch square pan.
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Ingredients
Steps
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Put the brown sugar cubes and water into the pot and cook until the sugar melts. After the sugar water cools down, pour in the glutinous rice flour and rice flour, and mix evenly to form a particle-free, flexible and thicker batter (grab the batter and lift it up, the batter will hang down smoothly).
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Pour the batter into a mold lined with rice dumpling leaves (or brush with oil) and sprinkle some sesame seeds on the surface.
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Put it in a steamer, bring the water to a boil over high heat, and steam over medium heat for about 50 minutes until cooked (the specific time required will be adjusted according to the size and thickness of the rice cake). Use a toothpick to insert into the center of the rice cake and it will be cooked if no rice paste comes out. If you are worried that there is not enough water during the steaming process, you can open the lid of the pot and heat the water. The rice cakes are not steamed buns and will not shrink. However, the heat will be lost when the lid is opened and the steaming time will be extended.
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After completely cooling, remove from the mold and cut into pieces. Hot rice cakes are very sticky and difficult to cut into pieces. You can apply some oil on the edge of the knife to make the cut rice cakes neat and beautiful.
