During the Chinese New Year, my family makes rice cakes, often uses glutinous rice and it, and the family loves to eat it with good meaning, and everything goes smoothly

How to make longan glutinous rice cake

Ingredients: 500 grams of glutinous rice, 200 grams of dried longan, a little dried black dates.

Ingredients: 50 ml of rice wine, 20 grams of white sugar, a little brown sugar and edible oil.

The first step is to soak the glutinous rice in cold water for 1 hour, soak until the rice grains are completely swollen and can be gently crushed.

In the second step, soak the longan until it becomes soft, take it out and drain the water, peel out the longan core and don't use it, leaving the longan meat, there is a trick when peeling, it is easy to peel off with your hand from the side of the longan pedicle.

The third step is to drain the soaked glutinous rice, pour it into a deep plate, then pour in the rice wine, mix it well with chopsticks, mix it and put it in a boiling steamer, cover and steam over high heat for 20 minutes.

In the fourth step, cut the longan meat and black dates into small pieces respectively, turn off the heat and take them out after the glutinous rice is steamed, mix the longan meat, black dates and white sugar while it is hot and stir evenly, boil the steamer again, steam it over high heat for 20 minutes, and steam until the glutinous rice and longan meat become viscous.

The fifth step is to take a square container, brush the cooking oil on the wall of the container, and pack the steamed glutinous rice cake into the container and compact, so that the ingredients are easier to stick together and not easy to fall apart when they are cut.

The sixth step is to put the container upside down on the cutting board, take out the glutinous rice cake, cut it into small pieces with a knife and put it on the plate, sprinkle a little brown sugar on each piece of glutinous rice cake, and the longan glutinous rice cake is ready.

Tips:

Glutinous rice can also be soaked overnight in advance, and it will be more convenient if you have longan meat at home, which can save the time of soaking and peeling the core, and it will not take so long to operate.

If you want to make a cake with a wine fragrance, you can put more rice wine in an appropriate amount, mix well with glutinous rice, and then let it stand for a while, so that the glutinous rice can be inhaled into the rice wine, so that the steamed wine has a more mellow aroma.