Brown sugar rice cake-You Are Foodie

By Christ
40

Brown sugar rice cake

This steamed rice cake is completely made according to the recipe of others. It has almost no technical content. Anyone can make it.

Main Ingredients

The original formula is to add white sugar directly. I have done it before. The white sugar version is more popular. Brown sugar needs to be dissolved in water, resulting in a thinner viscosity at the end of fermentation. For the first time, it is recommended to use white sugar. If there is no white sugar, try brown sugar.

Step 1 . A bag of rice cake ready mixed powder can make 16 small cakes. I use medlar brown sugar.

Step 2 . Pour the premixed powder into the plate, and the auxiliary material bag does not need to be opened for the time being.

Step 3 . 315g clear water is poured into 290g premixed powder.

Step 4 . The remaining 25g of water dissolves brown sugar.

Step 5 . Mix the premixed powder and water evenly.

Step 6 . Sealed fermentation (30-40 ℃) for 5 hours.

Step 7 . Or ferment overnight.

Step 8 . Pour brown sugar and excipients into the bag and stir well.

Step 9 . Pour it into a measuring cup with a mouth, pour it into the mold in turn, and fill it with eight points.

Step 10 . Steam immediately after pouring.

Step 11 . Steam over high heat for 15 minutes.

Step 12 . It's out of the pot.

Step 13 . Finished products.

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