How to make steamed glutinous rice cake in a rice cooker

When making steamed rice cakes, most of us buy them outside. The steamed rice cakes sold outside are made with special machines and cannot be made at home. In fact, this is not the case. The rice cakes steamed in a simple electric rice cooker taste almost the same as those made outside. They can be steamed white or blood red. What is the method of steaming rice cakes in a rice cooker? Let's take a look together.

How to make blood glutinous rice cake in a rice cooker?

Ingredients Recipe Calories: 359.2 (kcal) Main ingredients: 50g red glutinous rice 2 egg yolks Method/Steps: Wash the red glutinous rice and soak it for about 15 hours. Drain the soaked glutinous rice and put it into a food processor. Add two egg yolks and salad oil and beat it into a fine rice paste. This is the beaten rice milk. Beat it for a while longer and make it as fine as possible. Add 50 grams of sugar to 4 egg whites in batches and beat until almost dry foam. Scoop 1/3 of the meringue into the rice milk and mix well.

After mixing, pour it back into the meringue and stir evenly.

The mixed rice batter is thicker than the usual cake batter.

Line the rice cooker with baking paper.

Pour in the mixed rice paste.

I am using a 650W rice cooker. I press the 'heat' button, jump to 'keep warm', and keep warm for 25 minutes. Then I press the 'heat' button again, jump to 'keep warm', and keep warm for another 25 minutes.

Remove and turn upside down to cool. Note: The stewing time will be a little longer, but the method is relatively easy to learn, so be patient.

Sweet Rice Cake

Ingredients: 600g round glutinous rice, 120g longan pulp, 1 piece of rice cake paper, seasoning A: 280g brown sugar, 1/4 cup rice wine

Method 1. Put the longan pulp in a bowl, add 1 cup of hot water, wash it slightly, remove it and drain the water; put rice cake paper in the mold and set aside.

2. Wash the round glutinous rice and soak it for about 30 minutes, drain it, add 1.5 cups of water, put it in a steamer and simmer it into glutinous rice.

3. Take out the steamed glutinous rice, add longan meat and ingredient A while it is still hot, mix well, then steam in a steamer for about 5 minutes. Take out, spread it evenly into the mold, press it tightly, and cut into diamond shapes after it cools down.

Rice cake

Ingredients: 2/3 cup long glutinous rice, 40g pork belly, half a salted egg yolk, 4 mushrooms, 1 tsp red shrimp, 2 tbsp chopped shallots A 2 tbsp soy sauce, 1 tbsp sesame oil, 1/4 tsp sugar, a little MSG, pepper, five-spice powder B 1 tsp soy sauce paste, 1 tbsp pork floss, a little coriander

Method 1: Wash the long glutinous rice and drain the water. Wash the pork belly and cut into strips. Soak the mushrooms until soft, then cut into strips. Wash the dried shrimps and drain.

2 Add 1/2 tbsp oil to a pan, heat it up, add the pork belly and stir-fry until fragrant, then add the chopped shallots, shredded mushrooms and red dried shrimps in turn.

3Add seasoning A, stir-fry over low heat until ingredients are well-seasoned, then turn off heat.

4 Take a deep heat-resistant cup, put the salted egg yolk in first, then put in 3, and finally put in the long glutinous rice. When it is about 60% full, add water to 80% full. Steam in a pot for about 40 minutes.

5 Place 4 on a plate and sprinkle with seasoning B.

Tips:

1Pork belly is high in oil, so don’t add too much oil when sautéing it, otherwise it will be too greasy.

2. Do not overfill the glutinous rice container, otherwise it will overflow during steaming!

3 If the glutinous rice has been soaked overnight, you don’t need to add too much water. The cup can be filled to 70% full and the water only needs to be added to the surface of the rice. This way the steamed glutinous rice will be softer.

4. If you have a long bamboo tube at home, you can use it to hold the rice cakes and rice will have a unique bamboo fragrance!