Sweet Sausage Rice Pancake

Overview

In the rice-rich areas of the south, people like to use rice to make various delicacies, and sponge cake is also one of the many delicacies. Different from rice cakes, glutinous rice cakes, rice cakes, rice cakes and other foods, the preparation of sponge cake is relatively simple, and the texture and taste are unique. It is soft and sweet and makes people want to eat it again. Classic sponge cakes are mostly sweet, and the fillings use brown sugar, bean paste, osmanthus sugar, red dates, dried fruits, nuts and other sweet foods, giving people a sweet feeling. In many places, some sponge cakes are made to eat during New Year holidays or family celebrations. The sponge cake can be salty or sweet. Today I’m going to make a sausage-flavored one.

Tags

• pastries
• breakfast
• cantonese sweet sausage
• corn oil
• glutinous rice flour
• rice flour
• milk
• powdered sugar
• salt

Ingredients

Steps

1. 1 Prepare various materials. For this recipe, a 6-inch cake mold can be filled just enough. The bottom of the steamed sponge cake mold needs to be ventilated, so be sure to use a loose-bottomed one. A mousse round is more convenient than a loose-bottomed cake mold.

   

2. 2 Mix rice flour, glutinous rice flour and sugar powder in a basin, add milk and cooking oil. The cooking oil here can also be lard. In comparison, the sponge cake made with lard will be more delicious. The milk in the ingredients can be replaced with water. From a nutritional point of view, milk is better. If you use clean water, you need to reduce the amount appropriately.

   

3. 3 Knead the flour and milk evenly with your hands, and squeeze it firmly. The kneaded flour will form into a ball, and it will disperse with a gentle squeeze. Cover the kneaded flour with plastic wrap and let it sit for more than 2 hours. The milk and rice flour can blend well.

   

4. 4 Cut the sweet sausage into fine pieces as finely as possible. Then put it in a waterless wok, turn on low heat and roast the meat until fragrant, until all the fat parts become transparent. Be careful to use low heat, because the meat is too minced and it will easily burn in the pot if the heat is high.

   

5. 5 Prepare the mold. Remove the bottom of the live-bottom 6-inch cake mold and place it upside down on the silicone mesh mat. To facilitate movement, use a removable cage plate underneath. The purpose of undercutting the mold is to facilitate demoulding later. You will know why after you try it.

   

6. 6 Then sift the awakened rice flour to ensure that every grain of rice flour is in a finely crushed state, so that it will be delicious when steamed.

   

7. 7 Use a spoon to put the sifted powder into the mold, first lay a layer on the bottom, and put another part on the top,

   

8. 8 Mix the remaining rice noodles with the fried sweet sausage evenly.

   

9. 9 Spread the mixed rice flour in the mold, and pour it in naturally when spreading the flour. Don't press it too hard, don't over-shape it, just flatten it gently. Place the rice noodles with meat grains on the middle layer, and put a layer of rice noodles without meat grains on the top layer.

   

10. 10 Add water to the steamer and boil it. After the water boils, put the sponge cake on top and steam over high heat for 20 minutes. If the steamer is tightly sealed, it is recommended to cover the sponge cake with a plate to prevent water from dripping on the sponge cake.

    

11. 11 After steaming, remove from the pan, remove the mold, cut into pieces and enjoy.