Black rice cold cake
It was just an accident. Originally, I wanted to make fermented black rice cake. The fermentation was also very good, but the steamed rice cake only had the flavor of fermentation, not the state of fermentation. Originally, I was very discouraged. I didn't expect that after cooling and demoulding, I would feel like a cold cake. Moreover, even if I put it in the refrigerator, it wouldn't harden. It was an unexpected surprise. The fermentation steps are omitted here, and the ice cream steps without fermentation are directly describedThe fermentation steps are omitted here, and the steps of cold cake without fermentation are directly described. Please ignore the fermentation state of rice slurry during mold installation.Black rice cold cake can be made without partial gelatinization, but it is not clear whether the gelatinization step has a certain effect on the final taste, so this step is reserved
Step 1 . Wash and soak black rice for more than 12 hours
Step 2 . Put it into the cooking machine and add a small amount of water
Step 3 . Beat repeatedly several times to form a more delicate rice paste
Step 4 . Pour into a bowl
Step 5 . Take a small bowl
Step 6 . Put it in the microwave oven for 30-60 seconds
Step 7 . Gelatinization of rice paste
Step 8 . Pour into the raw rice paste
Step 9 . Stir to make it mixed evenly
Step 10 . Add brown sugar
Step 11 . Stir to make it mixed evenly
Step 12 . Put into the mold, put into the steamer and arrange
Step 13 . Steam over high heat for 15 minutes
Step 14 . Remove the cover and let it cool
Step 15 . After demoulding, place the bottom up and put a medlar on the surface
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