The practice of black rice cake

How to make black rice cake Ingredients: black rice180g.

Accessories: oil, brown sugar 90g, coconut, decorative colored sugar and water.

Steps:

1, wash the black rice and soak it in water for one night in advance;

2. Put the soaked black rice into a rice cooker with water, and press the cooking button to start cooking;

3, with coconut milk and decorative colored sugar;

4. After the black rice is cooked, add brown sugar and mix well (the amount of brown sugar can be increased or decreased according to personal taste);

5. Stir the brown sugar evenly, then add the oil and continue to stir evenly until it is completely mixed and sticky;

6. Take a proper amount and knead it into rice balls;

7. Put the rice balls into the chrysanthemum cup;

8. Decorate rice balls with coconut milk and colored sugar;

9. done.

skill

In fact, you can cook with a rice cooker without soaking. In order to ensure the softness of black rice, you can also soak it in advance before cooking. I personally prefer it.

Method of blending black rice cake

Black rice 1 15g

Three eggs.

Milk/water100g

25 grams of corn oil

40 grams of fine sugar

Steps:

1, clean the black rice, take it out and dry it thoroughly.

2. Pour the dried black rice into the mixing cup of the cooking machine and grind it into powder. It is more convenient to use high-speed blender and high-speed blender. The cooking machine should be typed several times, the finer the better.

3. Pour the milk and corn oil into the container and stir well.

4. Sieve the black rice flour and stir well.

5. Separate the egg white from the egg yolk, put the egg white into an oil-free and water-free container, and directly beat the egg yolk into black batter.

6. Stir the batter and egg yolk evenly and set aside.

7. Drop a few drops of lemon juice into the egg white, then add the fine sugar at one time, gently lift the eggbeater with electric egg beater typing, and pull out the small upright corner.

8. Add 1/3 protein cream into the batter and stir evenly with a spatula.

9. Pour all the mixed batter back into the protein cream and continue to stir evenly with a scraper.

10. Pour the mixed batter into the mold and gently shake the mold to make the surface smooth.

1 1. Put the mold into a steamer with water boiled in advance and steam for 40-60 minutes on medium heat. Turn off the fire and take it out after 3-5 minutes. Insert the toothpick into the black rice cake. If there is no attachment on the toothpick, it means it is cooked. If it is not cooked, continue to put it back and steam for a few minutes.

12. It can be demoulded after a little cooling. Black rice cake is not as high as Qifeng cake. Black rice cakes are basically steamed as high as the batter is poured.

13, finished product drawing.

14, although not as light as hurricane cake, but also very soft!

skill

If black rice is beaten by a cooking machine, the weight of black rice should be increased by about10g, because the cooking machine can't grind all black rice into fine powder, and some coarse particles will be filtered out when sieving.

The amount in the recipe just makes a six-inch round mold, but I use an eight-inch round mold because it is easier to cook.

The steaming time should be longer than shorter. If a six-inch round mold is used, the steaming time should not be less than one hour.

Because it takes a long time to steam, you must add enough water to the steamer.