Common ways to make Lunjiao cakes, how to eat them well, preparation methods and ingredients of Lunjiao cakes

Cuisines and functions: desserts/snacks, stomach-nourishing recipes, indigestion recipes, beauty recipes, spleen-invigorating and appetizing recipes, taste: sweetness, process: steamed Lunjiao cakes, ingredients: main ingredient: 1500g of indica rice flour (dry and fine) Accessories: 150g sago rice Seasoning: 150g white sugar, 10g white wine Teach you how to make Lunjiao cakes and how to make delicious Lunjiao cakes. 1. Wash rice, grind rice, and press rice. 2. After cooling, add cake ingredients. The time depends on the weather, usually about 10 hours; 3. Pour it into the cage with a damp cloth, sprinkle with sago, and steam it in the cage.

Tips for making Lunjiao cakes: 1. The shiny object on the surface of Lunjiao cake is mainly sago. After the finished product comes out of the cage, the sago on the cake surface will be white and not smooth, with white spots in the middle, mainly because the sago is not ripe; 2. When spreading the sago, sprinkle it with sago after steaming for 5 minutes, and then steam for 15 minutes. The rice will not look raw and it will not affect the quality of the cake. Health tips: 1. Rice noodles are rich in carbohydrates, which can greatly supplement the heat energy needed by the human body; 2. It also contains certain minerals, such as protein, fat, calcium, magnesium, zinc, etc. It is nutritious and is one of the foods that people often eat.