Detailed recipes for 8 delicious rice cakes~

Rice cake is a traditional snack food, and the practice of rice cake is divided into "steamed cake" and "beaten cake". Rice cakes can be made into sweet cakes and all kinds of fancy snacks, most of the sweet cakes and snacks have fresh, salty, sweet and other flavor fillings, the taste is loose or soft and glutinous, and the rice cake is relatively simple, friends who like desserts come to learn it.

Rice and sugar cubes

Ingredients: rice, sugar, pecans, black and white sesame seeds, red dates, raisins

Method:

1. Spread the rice on a plastic wrap board and press into cubes.

2. Sprinkle with a layer of sugar, walnut kernels, black and white sesame seeds, red date meat, raisins, press a layer of rice, sprinkle with a layer of black and white sesame seeds, a layer of sugar, and cut into small cubes with a knife.

Black rice cakes

Ingredients: black rice, eggs, oil, sugar

Method:

1. Wash and soak the black rice for 12 hours, put it in a food processor, add an appropriate amount of oil and eggs, and beat it into a fine paste.

2. Add sugar to the egg whites in an oil-free and waterless container in three times, beat until hard foaming, and put the egg whites into the black rice cereal in three times and mix evenly to form a light gray batter with a relatively thick and uniform thickness.

3. Pour it into the mold and shake it vigorously, put it in a pot and steam for 30 minutes.

Emerald rice cakes

Ingredients: 250 grams of dried peas, 200 grams of rice, raisins, 20 grams of condensed milk, sugar

Method:

1. Raisins soaked in warm water until soft; Soak the peas overnight, rub the skin off, boil the pea kernels in water, drain them in cold water, and puree them in a food processor.

2. Soak the rice overnight, drain it thoroughly, break it into powder with a food processor, mix white sugar, condensed milk, stir well, the stirred material is loose and non-sticky.

3. Put half of the pea rice in the mold, put a few raisins, then stuff it with compacting, buckle it out in a steamer, boil it in a pot, and steam it over high heat for 15-20 minutes.

Glutinous rice cake

Ingredients: 300 grams of glutinous rice, 50 grams of sugar

Method:

1. Wash the glutinous rice and soak it in cold water for more than 3 hours, soak it until the rice can be gently crushed by hand, take it out, roll it out with a rolling pin in stages, put it on wet gauze and spread it out and steam, boil it over high heat and steam it over medium heat for 30 minutes.

2. Turn off the heat and open the lid of the pot, take out the steamed glutinous rice with gauze, put the sugar while it is hot, dip the cold boiling water on your hands from time to time through the gauze, fold the glutinous rice repeatedly, fold and melt the sugar into the glutinous rice, so that the glutinous rice becomes firm and smooth.

3. Roll the glutinous rice tightly with gauze and knead it into long strips, after it is completely cool, dip the knife in cold boiling water and cut it into small pieces and eat it directly or pour honey on it.

Desiccated coconut rice cake

Ingredients: 400 grams of rhubarb rice, 50 grams of raisins, 50 grams of milk powder, 50 grams of sugar

Method:

1. Wash the rhubarb rice and soak it in cold water for 24 hours; Wash the raisins, soak until soft, and put them in a pot.

2. Pour the soaked rhubarb rice into the rice cooker, add an appropriate amount of water, and steam.

3. Add sugar and milk powder to the steamed yellow rice, stir well into rice cake stocking, divide it into small portions, put it into a deeper mold you like, compact, gently knock it out, roll it in the coconut, and evenly coat the surface with a layer of desiccated coconut.

Osmanthus red bean rice cake

INGREDIENTS: 150 GRAMS OF GLUTINOUS RICE FLOUR, 80 GRAMS OF STICKY RICE FLOUR (RICE FLOUR), 60 GRAMS OF HONEY RED BEANS, 40 GRAMS OF POWDERED SUGAR, 100ML OF COLD BOILED WATER, 3-4 TABLESPOONS OF OSMANTHUS SUGAR

Method:

1. Sift the glutinous rice flour, sticky rice flour and powdered sugar into a large bowl, add cold water little by little and mix well into granules, add osmanthus sugar and mix well again, add honey red beans, and mix well into small pieces with your hands.

2. Take a square deep baking dish, spread tin foil or high-temperature resistant plastic wrap inside, the height of the tin foil should be higher than the edge of the plate, fill the mixed rice cake into the plate, try to compact, and smooth the surface, and then use a spoon to spread a layer of osmanthus sugar on the surface.

3. Steam in a pot over medium heat for about half an hour, let it cool and slice it before serving.

Brown sugar rice cakes

INGREDIENTS: 100 GRAMS OF STICKY RICE FLOUR, 150 GRAMS OF GLUTINOUS RICE FLOUR, 60 GRAMS OF BROWN SUGAR, 85ML WATER

Method:

1. Melt the brown sugar in warm water, let it cool, and filter out the slag.

2. Mix the sticky rice flour and glutinous rice flour in a bowl, pour the brown sugar water into the bowl little by little and stir, stir it into granules, and then rub it as much as possible by hand, and sieve it.

3. Take a square baking dish, put tin foil on the tin foil, the tin foil is higher than the edge of the plate, pour the powder into it, and scrape it flat with a scraper, put it in a steamer with boiling water and steam for about 15 minutes, after steaming, let it cool and take out the pieces and cut them into pieces.

Purple sweet potato rice cake

Ingredients: 2 purple potatoes, 50 ml of milk, 200 grams of sticky rice flour, 100 grams of glutinous rice flour, 50 grams of sugar, 30 grams of coconut milk powder

Method:

1. Peel the purple potatoes and cut them into pieces, steam them in a pot, press them into a puree, and pass them through a sieve.

2. Mix purple sweet potato puree with sticky rice flour, glutinous rice flour, sugar, coconut milk powder, gradually add milk, evenly knead the mixed powder by hand, go through it with a sieve, spread it in a container, and steam it for 20-25 minutes.

Rice cakes are steamed with sticky rice or rice flour, which are low in fat compared to other pastries and rich in dietary fiber, making them a healthy and zero-burden cake that replenishes energy. It is easy to process, resistant to storage, has a variety of ways to eat, and the taste is loose or soft and glutinous, allowing people to enjoy the beauty of desserts.