How to make water-milled rice cake

Water-milled rice cake is a food made from a mixture of rice and glutinous rice. There are many ways to cook rice cake. It can be fried with peppers or stewed in soup. It tastes very chewy, so many people often prepare some water-milled rice cake at home. Water-ground rice cake is not only easy to eat, but also easy to preserve and can be kept in the refrigerator for a long time. So, how is water-milled rice cake made?

Homemade water-milled rice cake

Ingredients: 2 portions of rice, 1 portion of glutinous rice

practice

1. Soak rice and glutinous rice in clean water for 3 and 4 hours respectively.

2. Drain the soaked rice and glutinous rice and put them into a blender. Add enough water to cover the rice and blend at high speed to make rice slurry.

3. Place gauze on the sieve and place a large container underneath to collect water. Pour the rice paste into a strainer to drain

4. After about 6 hours, the excess water in the rice slurry is basically drained, forming a moist and moderately soft rice flour ball.

5. Take a deep plate, brush a layer of oil on the inside, put the rice flour dough into the plate and flatten it.

6. Put it into the steamer, boil the water and steam it on high heat for about 40 minutes until the rice noodles are steamed through.

7. Place a large piece of plastic wrap on the chopping board. You can brush a little oil on the chopping board to prevent the plastic wrap from shifting. Brush a little oil on the plastic wrap to prevent sticking, and transfer the steamed rice flour dough to the plastic wrap while it is still hot.

8. Find a stone pestle or rolling pin and wrap the front end with plastic wrap to prevent it from sticking. Apply a layer of oil on the surface of the rice flour dough and pound it vigorously with a stone pestle.

9. Turn the rice cake over several times during the pounding process and apply a little vegetable oil on it to prevent it from sticking. After pounding it for a few minutes until it’s done to your satisfaction, you can shape the rice cake.

10. If you want to make sliced ​​rice cakes, roll the rice cakes into a thick cylinder with a diameter of about 3 cm, slightly dry the surface and wrap them separately with plastic wrap, refrigerate overnight, and slice them after the rice cakes become hard.

11. If you want to make rice cake strips, roll the rice cake into thin strips with a diameter of 1.5 cm. Similarly, after refrigerating and hardening, cut into 4-5cm long strips. Tips: 1. The ratio of rice to glutinous rice is about 2:1. You can make slight adjustments on this basis. The more rice, the harder the rice cake will be, and the more glutinous rice, the softer it will be.

2. Beat the rice paste as finely as possible. When draining the water, you can wrap the rice slurry in a large piece of gauze and hang it up to drain, which will be faster.

3. If the rice slurry is drained for too long, the rice flour will become dry and hard. At this time, add appropriate amount of water to adjust it so that the rice flour feels moist and has a moderate hardness.

4. When pounding the rice cake, the longer and harder you pound it, the more chewy and elastic the rice cake will be.

5. When pounding rice cakes, often apply some vegetable oil on the surface of the rice cakes to make them more chewy.

6. To prevent the rice cakes from sticking to each other before they harden, wrap each one individually with plastic wrap. Once it hardens, it won't stick together.

7. The cut rice cake can be frozen and stored. Put it in the refrigerator to thaw naturally before eating.