【Rice Cake】
by MaomaoMom
This rice cake is made with rice flour . It was originated in Canton (Guangdong) province in Ming Dynasty by a street vendor. The original recipe calls for the rice cake to be steamed. But I use the microwave oven instead.
Cook time: 15 minutes
Stand time: 3-4 hours
Level: Medium
Serves: 8 servings
Ingredients:
1) 1 cup rice flour (124g, see Picture 1), ½ cup sugar (105g);
2) 1 cup water (235g);
3) 2/3 tsp fast rising yeast , ½ tsp baking powder, 1.5 tbsp water;
Directions:
1: Place all ingredients of Ingredient 1) in a medium-sized bowl that is microwave safe. Whisk with a fork to mix. Add 1 cup water; stir until there are no clumps left (Picture 2). Pour half of rice flour mixture into a medium-sizes sauce pot on medium heat, stir and cook until the mixture starts to solidify on the bottom. Remove from the heat and stir well (Picture 3).
2: Transfer cooked rice flour mixture to the uncooked half. Beat with a handheld mixer on high speed for a few minutes until smooth (Picture 4).
3: Combine all ingredients of Ingredient 3) in a bowl and mix well (Picture 5), then pour into the rice flour batter (Picture 6). Beat on high speed for another minute (Picture 7).
5: Microwave for 4-5 minutes or until a toothpick comes out clean. Cool and cut into small pieces before serving.
毛毛妈妈我做了这个白糖糕可惜失败，刚开始看见发起来了，可是我是放在烤箱里，温度好像有点降他就塌下来了，而且一直都没见有什么太大变化，后来发到一般高了，放入微波炉9分钟（因为用了你两倍的量）出来后发现一定都没发起来，而且很硬。我做面糊用的是微波炉叮的，有影响吗？
这个和碗糕有点像
嗯。
毛毛妈,
请问用了酵母粉, 为什么还要加泡打粉? 我家正好还有些粘米粉年想做了试试. 另外我家的微波炉很容易使东西变硬, 不知应该如何预防.
谢谢.
还是有助发达作用。微波时间要掌握好，还可以盖上盖子，减少水分流失，
your cooks look so good, i can smell it even i am in SK. thank you so much for all your work and passion.
Thanks.