Osmanthus rice cake

Overview

As a food blogger, every time I go out to eat delicious food, I always think about making it when I get home. Osmanthus cake is very common in Chinese pastries. The main ingredients are sticky rice flour and glutinous rice flour, but the rice flour must be freshly ground, otherwise the taste will be very different. After mixing the ingredients at home and following the steps, the steamed rice cakes are rich in aroma, soft and slightly chewy, and are hundreds of times more delicious than those bought outside! Make it at home, save money and taste delicious. Every step is very simple. Even a novice can succeed in one go. Without further ado, let’s see how to make it now!

Tags

• pastries
• breakfast
• afternoon tea
• barley grass powder
• clear water
• glutinous rice flour
• rice flour
• bean paste
• fine sugar

Ingredients

Steps

1. 1 Prepare the materials. I am making a two-color one, so I prepared barley grass powder. However, the color of this vegetable powder will fade a little when steamed. If you mind, you can replace it with pumpkin powder. In addition, rice cakes must be delicious. It is best to have freshly ground sticky rice flour and glutinous rice flour. If not, buy some. After all, the raw materials are good, and the rice cakes will be delicious!

   

2. 2 First mix the glutinous rice flour, sticky rice flour and fine sugar evenly. I directly grind the fine sugar into powdered sugar to mix better.

   

3. 3 Take out half of the mixed rice flour and add it to the barley seedling flour and mix evenly. This is for making two colors. If you only want to make a single color, you don’t need to do this step.

   

4. 4 Divide the water into 2 parts, add it to the rice noodles several times, and use chopsticks to stir into small balls. When you see something like the picture, stop and check the condition of the rice noodles.

   

5. 5 At this time, the state of the rice noodles should be like this. When you pick it up with your hands, it can be held into a ball, but it will splash and spread when you pinch it with your fingers. This is the final state of the rice noodles. If it doesn’t form a ball, it means there’s not enough water. If it doesn’t break up, it means there’s too much water. So you need to check it multiple times to avoid having too much water and adding more powder.

   

6. 6 Sifting the rice flour is an essential step. It is a key step to determine whether the rice cake is delicate or not. It is also the most time-consuming step in the entire rice cake making process. Your sieve must be purchased with the best purpose, otherwise the Kirin Arm will be just around the corner. Remember, remember!

   

7. 7 After both flours have been sifted, divide the bean paste in half, put it into a plastic bag and roll it into thin slices. Use a 4-inch mold to press out the shape and cut off the edges so that your hands will not get dirty when you put it in.

   

8. 8 Prepare a 6-inch elevated mold, line it with oil paper, and put gauze underneath to make it easier to release the mold. Spoon the rice noodles into the mold, spread it gently without pressing hard, put a piece of bean paste on it, and then pour in the green rice noodles.

   

9. 9 Add another piece of bean paste, spoon in the remaining white rice flour, and gently scrape the surface with a spatula. The rice cake embryo is ready.

   

10. 10 Turn on the pure steam button of the daogrs steaming oven, put the rice cakes into the lower layer of the steaming oven, and steam them at 100 degrees for about 43 minutes. It takes the same time with a steamer. After steaming, take them out, sprinkle with a little dried osmanthus, and let them cool before eating.

    

11. 11 You can smell the aroma of rice from a distance after steaming the rice cakes. Let it cool, cut it into small pieces, sprinkle with sugar-osmanthus honey, and share it with everyone! Do you like it? If you like it, just follow Greedy Cat!