How to make rice cake with rice at home

Many people have eaten rice cakes in their daily lives, and they all know that rice cakes have high nutritional value. Because they are made of rice, they are not easy to make you fat, and they are very suitable for the taste of young people today. Rice cakes are similar to glutinous rice, with a sticky texture and very rich rice aroma. Rice cakes made with sugar or salt can be both sweet and salty. The method of making rice cakes with rice at home is very simple. Let us learn it.

Color dust rice cake

Ingredients 2 cups rice

Method 1: Wash and soak 2 cups of rice overnight.

2. Put the water covering the rice and the rice into a food processor and grind it into rice paste.

3. Put a small amount of rice milk into a slightly larger bowl and a small bowl respectively. Put the large bowl into the microwave and heat it for about 30 seconds.

4. Then pour the cooked rice paste in the large bowl into the raw rice paste and mix well.

5. Add 2 tbsp of sugar and 1 tsp of yeast to the rice milk in a small bowl, mix well, put it in the oven (turn on the oven light) and ferment for about an hour.

6. Pour the fermented rice milk into other rice milk, stir evenly, and ferment again for about 5 to 6 hours.

7. Finally, pour the fermented rice milk into a container molded with oil and steam it over high heat for 25-30 minutes.

Peanut and Coriander Rice Cake

Ingredients: 1 piece of bamboo charcoal rice cake or pig blood cake (palm-sized), 1 tablespoon of peanuts, 1 teaspoon of chopped coriander, 1 teaspoon of Sandao furikake, 1 tablespoon of vegetarian oyster sauce, 1 tablespoon of cold boiled water, 1/2 teaspoon of minced garlic, 1/2 teaspoon of sesame oil

Preparation: Prepare the sauce ingredients first.

Slightly crush the peanuts into coarse particles and mix with chopped coriander** Peanut powder can also be used

Steam the rice cake in a rice cooker (about 5 minutes) ** Bamboo charcoal rice cake can also be replaced with pig blood cake

Final combination: pour the dipping sauce over the rice cake, sprinkle with peanuts, coriander, and Mishima furikake

Glutinous Rice Cake

Ingredients A: 300g glutinous rice (wash and soak for 2 hours, drain and set aside), 150g coconut milk, 1 tsp salt

B: 60g potato starch, 35g rice flour, 120g coconut milk, 30g water, half teaspoon salt, 35g sugar, some pandan extract, some cyan pigment

Method 1. Mix all ingredients A and steam over high heat for 25 minutes;

2. Mix and filter ingredient B, pour it onto the steamed glutinous rice, and steam over high heat for 25 minutes.