【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.
毛毛妈今天试做白糖糕失败了,微波炉转了7分钟可里面还是粘粘的。后来又转最后表面都干了可底部还是粘的。我是按照方子上的量弄的,您能帮我分析一下原因吗?谢谢!
那说明发的不好,还有其中一部分面糊要煮到糊化。
怎么我蒸出来还是米糊的状态?
如果其他都对,是不是你有一半的米糊没有煮糊化?
用微波炉是可以成型的,但是用蒸的就无论用多长时间都是米糊,是不是水汽太大,需要加保鲜膜密封才可以呢?
我也纳闷,是不是玻璃容器蒸不透啊。
我用微波炉加热的时候,没有放盖子,才1分钟白糖糕表面就有焦了,是不是盖了盖子就不会焦了
微波炉要盖上保鲜膜。