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Original link:

https://www.youtube.com/watch?v=lHR1QohweaA

2023-07-15 10:00:48

Overpaying Sticky Rice Cakes Are So Easy To Make!

video content Image generated by Wilowrid

Hi , everyone .

Welcome to soup up recipes .

I'm Mandy .

Today , I'm going to show you how to make rice cake in two methods .

One that you can make from the rice flour that comes in the package .

If you don't have access to buy this , you can choose the second method that you can make it from the rice .

Both ways are super easy .

Anyone in the world can do it .

Let's get started .

Although rice cake is popular all over China , the texture varies from province to province .

The rate ratio between the rice and the gluten rice determines the texture .

Some places use 100% rice .

So the texture is a bit firm bouncy and very slippery .

This is more for like savory kinds of recipe .

Some places will use or glutens rice .

video content Image generated by Wilowrid

So the cake will come out gooey , sticky and stretchy is more for dessert .

However , most places like to do a mix of both , which is what we are making today .

So here's my ratio , 100 g of gluten rice flour and 300 g of rice flour .

You can play around the ratio to find the best texture that you prefer .

Pour in 300 g of room temperature water , stir it at the same time , go in with your hand to form it into a dough .

video content Image generated by Wilowrid

Divide it into six parts , just go with your eyes .

Don't need to use a scale flatten them .

So they are not too thick place , a wet cheese cloth in the steamer to prevent sticking .

You can also use parchment papers .

It doesn't matter if they touch each other place .

The steamer above a pot that is filled with water , turn the heat too high .

When you see some steam coming out , switch the heat to medium and count the time for 20 minutes while waiting .

I'm going to show you the second method in which you can make it from rice .

So it's the same ratio , 100 g of gluten rice and 300 g of jasmine rice .

video content Image generated by Wilowrid

Just rinse them roughly to remove the dust .

No need to rub and rinse the grains until the water becomes clear , soak them overnight .

I've got here a batch that I made yesterday .

We're gonna start from here .

Let me show you how it should be .

Try to crush the grain with your fingers .

If it breaks easily like that , you are good to go drain the rice .

I'm using a cheese cloth , but you can use a strainer , transfer it into a blender .

Add just enough water to blend onto smooth .

I used about three quarter cup .

If you use a lot of water that is fine too .

video content Image generated by Wilowrid

It will just take a lot more effort to squeeze the water out , pour the rice puree into a fine cheese cloth .

For this method , I can't give you an exact water ratio .

You have to do your best to squeeze .

It will take some time and quite a lot of force when you feel like you cannot get any more water out and the whole dough is solid , you're good to go .

Next step is the same as if you were using the rice flour , divide it into six big chunks frighten them and place them into a steamer .

video content Image generated by Wilowrid

By now , the first batch should be done steaming , take it off the stove and put the second batch on the water is already boiling .

So just continue to steam for 25 minutes .

Let it cool with the lid covered until lukewarm oil , your cutting board to prevent it sticking .

Next step is to manipulate the dough .

You want to do this while it is still warm .

If it gets cold , it becomes really difficult to work with , you can pound it or need it to develop the texture .

The more you work with the dough , the cooler it will be .

video content Image generated by Wilowrid

If this is the first time you are making this , you should take a small bite before and after you feel a big difference in texture , it gets kind of messy and it does take a lot of labor .

If you have a kitchenaid , that will be the best .

Although you have to use the spatula to help to scrape down the site .

But still it is a life saver for my arthritis wrist .

You will know it is done when the dough becomes soft and smooth .

There's no lumps anymore .

Divided into eight even pieces .

Roll it into long thin locks .

video content Image generated by Wilowrid

If your rice cake is sticky , you can apply a little more oil on the surface .

Mine are pretty good .

So I am not going to brush any cut them into long cylinders .

Freshly made rice cake is very delicious .

Simply dip it in sugar , honey or sweetened condensed milk .

Yum , nice and chewy but not too sticky for the other batch that I made from the rice grains .

I rolled it into two feather logs .

They're still quite soft at this moment .

If you cut them right now , they will stick to your knife really bad .

You have to put them in a sealed container and chill in the fridge overnight .

This is the batch that I made yesterday .

video content Image generated by Wilowrid

As you can see , it's really tough and fair now slice it diagonally into a quarter of an inch thick pieces .

It looks very hard right now .

Don't worry , once cooked , it'll be soft and gooey .

Again .

This is the shape that I like to use for savory recipes such as stir fried rice cake , which I will share it in the future .

Rice cake can stay good in the fridge for one week and one month in the freezer .

If you freeze it for too long , it is still edible , but it will start cracking .

This is a very basic recipe .

There's no salt or sugar .

So it is suitable for almost any recipe that ask for rice cake .

I hope you enjoyed this video .

video content Image generated by Wilowrid

Don't forget to hit the like button and share the recipe with your friends or family that really encouraged me to continue to make more delicious recipes .

Thank you for watching and I'll see you next time .

Bye .

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