Methods and processes for making rice cakes

1. Prepare the materials

2. Mix the glutinous rice flour, sticky rice flour and fine sugar evenly. Take out half of the mixed rice flour and add the barley grass powder and mix evenly

3. Divide the water into 2 parts, add it to the rice noodles several times, and use chopsticks to stir into small balls. At this time, the rice noodles should be in a state where they can be held into a ball when picked up, but can be pinched with fingers. It will splash and spread, this is the final state of rice noodles

4. Sifting the rice noodles once is essential.

5. Divide the bean paste into two and put in Roll it into a thin sheet in a plastic bag, use a 4-inch mold to press out the shape, cut off the edges, and prepare a 6-inch heightened mold. Layer it with oil paper and gauze underneath to make it easier to release the mold. Spoon the rice noodles into the mold, spread it flat and put a piece of bean paste on it, then pour in the green rice noodles. Add another piece of bean paste, spoon in the remaining white rice flour, and the rice cake embryo is ready.

6. Turn on the pure steam button of the steaming oven, put the rice cakes into the lower layer of the steaming oven, and steam them at 100 degrees for about 43 minutes. It takes the same time with a steamer. After steaming, take it out and sprinkle it with A little dried sweet-scented osmanthus can be eaten after cooling.