Have you ever eaten rice milk?
Beat the rice and water into rice milk; or, directly use sticky rice flour, mix the water into a pulp, slightly fermented, or steamed in a pot, or baked in a pan over low heat, browned on both sides, cooked through the rice heart can be eaten.
In the faint sweet fragrance, there is a slight aroma of wine, large pores, no stained teeth, a thin part, not sinking, one person can eat several parts.
Different places have different names, the methods are generally similar, and the taste may be slightly different. There are those who call it rice milk and rice cake, those who call it bubble rice cake, those who call it white sugar cake, and those who have no name and no surname, and directly use raw materials to call it rice cake.
Generally steamed out in large rice dumplings, it is more convenient, cut into pieces to buy. It can also be placed in a circular mold and steamed together. When the guests come to buy, lift the koshiki cover, the fragrance is hot into the nose, originally just passing by, but also to stop to see if you buy a piece. Baking it with a pan actually looks more fragrant, but because a pot only comes out, the speed is not up, generally only at the school entrance to sell early, the business is also good. Wait until the rice milk is sold out, you can also beat an egg, sell fried eggs, build a bag of soy milk, you can see the bottom in the morning, do other things during the day, don't come to the stall for a day, students look for and ask, to this extent!
Don't know if you ate this kind of cake when you were a student?
(Image compiled from the Internet)