Black rice cake

Overview

Black rice is healthy and nutritious, and black rice cakes are full of flavor. Delicious but not irritating.

Wash the black rice and soak it overnight for at least 4 hours. Pour it out and drain it and set aside.
Weigh all the ingredients, separate the egg whites and yolks and set aside.
Put the black rice, 4 egg yolks, and 80 grams of milk into a blender and beat into a smooth rice milk.
Pour the beaten rice milk into a bowl, add 60 grams of glutinous rice flour, and stir evenly without any lumps.
Add corn oil and mix well.
Use a water-free and oil-free container, add 60 grams of sugar and a few drops of lemon juice (or white vinegar) to the egg whites and beat until the egg whites are bent and cannot be removed.
Add one-third of the whipped egg whites to the black rice milk and stir evenly.
Then pour the black rice milk into the remaining egg whites and stir-fry evenly.
After mixing, pour it into a cake mold or a container that can be steamed, cover it with plastic wrap, put it into a steamer with boiled water, and cover the cake with a lid to prevent water from entering. Cover the pot and steam over high heat for 40 minutes.
After 40 minutes, the cake, which is full of rice aroma, is ready to be baked.