Rice cake is a must for Chinese new year. I was never good at making one, even thought it is not something complicated. I asked my mother for help and she told me the secret of making good rice cake. Today’s rice cake is a big success!
Glutinous rice flour 10 Oz.
water 2/3 -1 cup
Rice flour 5 Oz.
Brown sugar 1/3 cup
White sugar 1/4 cup
Peanut 1/2 cup
Jujube 5 pieces
Add everything except Jujube and peanut in a big container, and knead with all your strength for 10 minutes.
Add peanut and mix well.
Grease a 6 inches foil pan, and put a pieces of parchment paper on the bottom, pour the rice flour mixture to the pan and smooth the surface.
Add the jujube on the top.
Steam over boiling water for 30 minutes.
When it is cool you can save it in your refrigerator for up to 2 weeks. When you want to eat it, you can pan fried, deep fried or cook it in water.
The reason to knead it because it will become very chewy. (if you do not like it chewy then don’t need to knead, just mix everything together)
Add oil to it will prevent the cake from cracking.
水2/3 – 1杯
在6英寸的平底锡盘中加入一张烘烤纸, 将米粉混合物倒在平底盘上, 表面抹光滑。