Authentic Northeast rhubarb rice cake, a traditional dish full of hometown flavor. Today, I will share with you my mother's 30 years of production experience, and take you to appreciate the unique charm of soft glutinous tendons and mellow fragrance. Rhubarb rice cakes are made from high-quality yellow rice and are finely processed to give them an attractive golden color. The texture of the rice cake is soft and glutinous, and when you bite into it, you can feel the thick aroma of rice in your mouth. And the mother's unique production skills make this rice cake mellow and fragrant, and every bite is endlessly memorable. Whether it is used as a holiday snack or a daily snack, Northeast rhubarb rice cake can bring you a full sense of happiness.
Prepare the ingredients:
Rhubarb rice flour, water, red kidney beans, boiling water, sugar or honey
Here's how:
1. Prepare three catties of rhubarb rice noodles, 600 ml of water, add a small amount in batches, rub while adding, and finally get a wet flour of this degree that can be crumpled into a ball.
2. After adding water, there will be a lot of small particles, we can sift it, or use a food processor to beat it delicately, the more delicate and particle-free the powder, the more tendony the rice cake will be, and it will not be sandwiched.
3. Soak a bowl of kidney beans in advance and cook them for later use.
4. Next, prepare a large pot of water to boil, spread a layer of beans at the bottom of the steamer, we try to choose this steamer with good air permeability, and don't spread too many steamed beans, leaving enough space for it to let the heat come up.
5. Then we evenly sprinkle a small amount of wet powder, and wait for the color of the wet powder to turn yellow, that is, after the gas comes up, we sprinkle another layer, don't worry, it must be the gas can be sprinkled again after it comes up, and so on.
6. Since rice cakes are sticky food, when sprinkled to a certain thickness, it is not easy to breathe in the middle, we have to poke a few holes with the help of chopsticks, so that the gas in the middle can come up, so as to ensure that the middle is not sandwiched.
7. Before covering the lid, we poke a few more holes, sprinkle a layer of beans, and simmer on high heat for about 35 to 40 minutes. At this time, if you have less water in the pot, it is recommended to prepare a pot of boiling water, which can be refilled. Of course, if it is the first time to do it, it is recommended not to sprinkle it too thickly, a little thinner taste is the same, and it is also thick when stacked together after it comes out of the pot.
8. After leaving the pot, let it dry for a while, remove the edge from the mold, and buckle it upside down on the cutting board.
9. Then dip the knife in water and cut, so that it is not easy to stick to the knife, and it is very easy to cut.
10. The freshly cut cake is dipped in sugar or honey, the taste is particularly soft and glutinous, and accompanied by the special mellow aroma of yellow rice, it is really delicious. After cooling, we freeze it, steam it directly when eating, or fry it in low heat.