After autumn, red beans and yellow rice don't only cook porridge, soak and steam, steam and steam, soft and glutinous and sweet, and the family loves to eat

【Red bean rhubarb rice cake】

Ingredients: 80 grams of red beans, 80 grams of rhubarb rice, a piece of pumpkin, 30 grams of sugar, 20 grams of glutinous rice flour, and an appropriate amount of sweet wine.

method

1. Pour an appropriate amount of sweet wine into the rhubarb rice, cover it with plastic wrap and let it ferment at room temperature for about five hours.

2. Soak the red beans for one hour in advance, then put them in the rice cooker and cook them. Pour the boiled red beans into a wok, sprinkle in 20 grams of sugar to taste, 20 grams of glutinous rice flour and an appropriate amount of water to dissolve, then pour into the red beans, stir-fry over low heat until the red beans stick together, and turn off the heat.

3. There will be some bubbles on the surface of the soaked rhubarb rice, then put the rhubarb rice into clean water, then put it in the steamer, peel and slice the pumpkin, and steam it on the rhubarb rice for 20 minutes. Adding a few slices of cucumber to the rhubarb rice can make it more golden in color and play a role in adding color.

4. Put 10 grams of sugar in the steamed rhubarb rice and pumpkin and pound them well with one end of a rolling pin.

5. Take a plate, spread a layer of plastic wrap on the bottom, and then spread a layer of rhubarb rice. Spread the rhubarb rice to a thickness of one centimeter, then spread all the red beans on top of the rhubarb rice and wipe it evenly, and finally smear the rhubarb rice with a thickness of one centimeter, cover it with plastic wrap and put it in the refrigerator for 4 to 5 hours to make it completely solidified.

The refrigerated rhubarb rice is cut into small pieces and placed on a plate, which is very popular with the family. The traditional cold cake made with yellow rice and red beans is very sweet and not greasy at all.

Rhubarb is thicker than small yellow rice, so it is more suitable for making cold cakes. Soaking rhubarb rice in liqueur can soften its coarse fiber, making it more comfortable to eat.

If you want to keep the red beans granular and stick together, you can add an appropriate amount of glutinous rice flour and cook them. You can also make red bean paste directly from red beans.

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