Homemade Rice Cakes｜The Secrets of Steamed Rice Cakes Anti-wrinkle Skin Culinary Academy Instructor: Steaming with Cover for the first half hour (12:22)-20210207-Hong Kong News-News

1. Making cakes:

Boil the ginger meat, sugar, and water over a slow heat to dissolve it. Separate impurities such as ginger dregs. After spreading it cool, add glutinous rice flour, sticky rice flour, corn starch, noodles, coconut flour and coconut milk and mix well, then pour Steam in the pocket.

2. Steamed cake:

Steaming the nian gao takes a long time and also depends on the height of the cake bowl. Usually a catty of four taels of nian gao is steamed for 1 hour and 15 minutes for the one-inch-high nian gao, and 2.5 hours for the 2-inch-high nian gao. The surface of some people’s steamed rice cakes is wrinkled. The secret technique is to steam the rice cake with the lid when it is put in the wok. It takes about half an hour to uncover the lid of the rice cake and continue steaming. The importance of this half hour is to set the shape of the rice cake and keep the body of the cake. smooth.

To determine whether the rice cake is fully cooked, insert the wooden chopsticks and pull it out, which means it is not cooked, and when it is pulled out, it is completely cooked. Note that the boiling water should be constantly added during the steaming to avoid dry water. If you accidentally add frozen water, you must recalculate the steaming time.

3. Storage:

It can be stored in the refrigerator for about 1 month after being spread cool.

4. Fried cake:

Fry the rice cake in an easy-clean wok, cut into pieces and steam for 5 minutes until softened. Dip the whole piece with flour, dipped in egg syrup, and fry in an oiled wok over low heat; Fry over a slow fire without sticking to the bottom. The method of frying the nian gao with a pig iron wok is the same. Be careful to fry it over a slow fire, not a strong fire.