Traditional rice cake family recipe

Rice cake has a relatively long history in China and is a relatively traditional Chinese food. There are records of rice cake as early as the Han Dynasty. There are also many ways to make rice cake. The traditional method of making rice cake is generally to select glutinous rice, add an appropriate amount of white sugar, ferment it, and then make it. There is also radish rice cake. They are also relatively traditional rice cakes and can be made according to your taste preferences.

Traditional rice cake family recipe

Raw material formula (1) Sweet rice cake: 40 grams of glutinous rice, 20 grams of white sugar or maltose, 40 grams of water. (2) Radish rice cake: 29 grams of late indica rice, 30 grams of water, 40 grams of white radish, 0.7 grams of salt, 0.25 grams of chili pepper, and 0.05 grams of MSG. (3) Fermented rice cake: late indica rice 25%, water 30%, water-soaked wheat flour 25%, brown sugar or maltose 19.3%, leavening agent 0.7. (The above formula is based on mass percentage)

(1) Remove impurities such as sand and stones from refined white glutinous rice, and rinse it repeatedly with clean water. (2) Soaking: Place the washed rice in a soaking pool and add clean water to soak for 12 to 24 hours until the rice grains swell and the moisture content reaches 35% to 40%. (3) Grinding: Pour the soaked rice into the hopper of the grinder and turn on the machine to grind the wet rice into wet rice flour. (4) Kneading the flour The purpose of kneading the flour is to make the viscosity of the rice flour uniform and to remove lumps by sifting to ensure that the texture of the formed rice cake is uniform. (5) Ingredients: Add the auxiliary materials to the rice flour and mix well before molding. The formula can also be adjusted appropriately according to local tastes. When the sweet rice cake is required to be colored, brown sugar can be used as a sweetener. (6) The steam-fermented rice cake is processed by fermenting it for 30 minutes before steaming. Place the molded rice cake in the steamer and steam for 25 minutes before removing from the heat.

History of Rice Cake Rice cake has a long history and is one of China's traditional snack foods. In the Han Dynasty, rice cakes were called "rice cakes", "bait" and "ci". The term "cake" was already mentioned in Yang Xiong's book "Dialects" in the Han Dynasty, and it was popular during the Wei, Jin and Southern and Northern Dynasties. The ancients' production of rice cakes also went through a development process from rice grain cakes to flour cakes. The recipe "Shi Ci" from the 6th century AD contains the method of making the rice cake "white cocoon sugar", which states: "Cook sorghum rice and heat it in a clean mortar and pestle, then pound it into rice cakes. It must be cooked thoroughly without any rice grains..." That is, after steaming the glutinous rice, pound it into rice cakes while it is hot, then cut them into pieces the size of peach kernels, dry them, fry them, and then roll them in sugar before eating. The method of grinding rice into flour to make cakes also started very early. This can be proved from "Qimin Yaoshu" written by Jia Sixie of the Northern Wei Dynasty. The production method is: sift the glutinous rice flour with a silk sieve, add water and honey to make a harder dough, stick dates and chestnuts on the dough, wrap it with bamboo leaves and steam it. This glutinous rice pastry is very characteristic of the Central Plains.