Autumn is the season of the fragrance of dangui, although the north is rare to see osmanthus trees, but there is the existence of bottled sugar osmanthus flowers, so that we can taste the sweet taste of osmanthus flowers thousands of miles away.
When it comes to food made with osmanthus flowers, the most popular is "osmanthus steamed rice cake", also known as ice steamed cake and top cake. You see it as white and fluffy as snow, melting in the mouth, the faint rice aroma mixed with the sweetness of the sugar osmanthus flower, plus a little soft sticky bean paste filling, it is really addictive. In addition to being delicious, osmanthus also has the effect of moisturizing the lungs, nourishing the yin and relieving cough.
The ingredients and methods are also very simple, we can make them at home, and we can do it with a mixture and a steam. Let's take a look at the methods.
Ingredients: 200 grams of sticky rice flour, 100 grams of glutinous rice flour, about 150 grams of water, 50 grams of powdered sugar, 150 grams of bean paste filling, appropriate amount of sugar osmanthus flower.
Mold: 6 inch high round mousse ring.
method:
1.2. Weigh and prepare various materials. Sticky rice flour and glutinous rice flour can be used to buy bags. Pour the sticky rice flour, glutinous rice flour and powdered sugar together and stir well.
3.4. Add water in parts and stir until the powder can be kneaded into a ball, but it will scatter as soon as it is touched. Because the water absorption rate of different brands of sticky rice flour and glutinous rice flour is not necessarily certain, the amount of water added is not fixed, and it is necessary to add a small amount in parts, do not add more at once.
5.6. Sift the mixed powder, preferably larger, and press the sieve with a spatula faster. After sifting, it is in a fluffy and delicate state as shown in the picture.
7.8. Spread the drawer cloth and oil paper in the mold (for easy demolding), gently scoop the rice noodles into the mold with a spoon, gently scrape the surface, and then squeeze a layer of bean paste filling.
9.10. Lay another layer of rice flour on the surface of the bean paste filling, gently flatten it, squeeze another layer of bean paste filling, and repeat until the last layer scoops some sugar osmanthus flowers, and then covers it with rice flour. Place in a steamer with water, cover and steam for 40 minutes on high heat.
After steaming, take it out to cool, scoop a little sugar osmanthus on the surface, and then cut it with a knife, and you can eat it.
Tips:
1. Sticky rice flour, also known as rice flour and indica rice flour, is a flour made of rice milling. Mix it with glutinous rice flour and it will taste a little softer than the traditional osmanthus cake that only uses sticky rice flour.
2. The steamed osmanthus cake should be opened in time to avoid steam dripping on the surface.
3. The mold I use is heightened, so the steaming time is longer. If you make it thinner, steam it for twenty or thirty minutes. If you want to know if it is steamed, you can gently press the surface with the back of the spoon, if you feel that the cake body is elastic and there is no sticking powder, it is cooked.
4. If the steamed rice cake cracks, it means that the rice noodles are dry and need to increase the amount of water; if the taste is hard and solid, not soft, it means that there is too much water, and the amount of water needs to be reduced.
5. If there is no drawer cloth, you can also use plastic wrap to cover the bottom.
6. The prepared rice cakes need to be sealed and frozen, and they can be re-steamed for about 5 minutes when they want to eat.
The above is a simple and delicious "osmanthus steamed rice cake" method, want to eat on a thumbs up, but also welcome to pay attention to the more original food articles I released, each recipe is made by my own hand, filmed and edited to publish, your forwarding, collection and comments are all encouragement to me, thank you ~ :)