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

Oil 1tbsp

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.

Tips:

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.

又要过年了，中国人过年免不了要蒸年糕吃。虽说年糕不难做，可是我从没蒸过好吃的年糕。今年我请教了一下我妈妈终于做出好吃的年糕了。 希望自己来年高升！

糯米粉10盎司

粘米粉5盎司

水2/3 – 1杯

红糖1/3杯

白糖1/4杯

花生半杯

红枣5个

油1汤匙

把除了枣子和花生以外的所有东西都加入一个大容器里, 用你所有的力量揉10分钟。

加入花生, 揉均匀。

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。

在面上添加枣子。

隔水蒸30分钟。

蒸好年糕后凉了就可以放冰箱冷藏至2个星期。吃的时候拿出来切小块煎，炸，煮都好吃。

小贴士：

年糕的粉浆揉的越久越有咬劲。

加点油一起揉表面就不会开裂。