【Rice Cake】
by MaomaoMom
This rice cake is made with rice flour . It was originated in Canton (Guangdong) province in Ming Dynasty by a street vendor. The original recipe calls for the rice cake to be steamed. But I use the microwave oven instead.
Cook time: 15 minutes
Stand time: 3-4 hours
Level: Medium
Serves: 8 servings
Ingredients:
1) 1 cup rice flour (124g, see Picture 1), ½ cup sugar (105g);
2) 1 cup water (235g);
3) 2/3 tsp fast rising yeast , ½ tsp baking powder, 1.5 tbsp water;
Directions:
1: Place all ingredients of Ingredient 1) in a medium-sized bowl that is microwave safe. Whisk with a fork to mix. Add 1 cup water; stir until there are no clumps left (Picture 2). Pour half of rice flour mixture into a medium-sizes sauce pot on medium heat, stir and cook until the mixture starts to solidify on the bottom. Remove from the heat and stir well (Picture 3).
2: Transfer cooked rice flour mixture to the uncooked half. Beat with a handheld mixer on high speed for a few minutes until smooth (Picture 4).
3: Combine all ingredients of Ingredient 3) in a bowl and mix well (Picture 5), then pour into the rice flour batter (Picture 6). Beat on high speed for another minute (Picture 7).
5: Microwave for 4-5 minutes or until a toothpick comes out clean. Cool and cut into small pieces before serving.
毛毛妈, 您这个方子太棒了。我稍微简化了一下。用滚开水先倒入不绣钢量杯( 半杯),立即倒入半杯米粉中搅拌成团, 然后加入另半杯粉,半杯冷水,搅成稠糊, 省了炉子加热那步,其它和您的步骤一样。 成品效果跟您的图片很像,口感也很好。感谢您给我们创造的众多美味佳肴!
太能干了,谢谢分享。
毛毛妈,我今天做了白糖糕,做出来之后很大一股发酵粉的味道,而且表面很干,想问下这是为什么呢?谢谢。我用的快速发酵粉。
可能加热过了,下次可以少放点发酵粉。
好的,谢谢,孩子还是挺爱吃的,我下次注意一下发酵粉的量。
好的。
不好意思,请问为何我做了5次都失败。前4次像浆糊,后来今天做的又比较好些但是也是像年糕
等面糊冷了才能放酵母
今天做了一次没有成功,在找原因。请问微波加热时要盖紧盖子吗?我只是盖了parchments paper,没有发起来。
要等发好了再加热。