Old Nanchang rock sugar cake (super detailed version)

This is the childhood memories of Nanchang people, when I was a child, the streets were full of grandparents pushing carts to sell rock sugar cakes, and now they can't be found. It is said that it is "fat cake", but in fact, it does not need to be fermented at all. Rock sugar cake is just a name for this food in Nanchang. It only needs to be steamed in rice milk. That's why I prefer to call it "rice cake". I'll call them "rice cakes" below. Every time I make rice cakes and send them to a circle of friends, a bunch of people will emerge in the message area saying that they want to eat and ask how to do it, so I decided to record the recipe, and this recipe is also the most perfect ratio after I tried it countless times. It's actually quite simple to make, and only requires four ingredients. However, more water, less rice, more and less powder, will affect the state of the final product. It's not so easy for people who are so striving for perfection (like me). I recommend that you do it strictly according to my ratio first, and then adjust it yourself if you like it softer or more Q. After all, everyone's tastes are different. If you prefer a pearl taste, you need to add tapioca flour. If you prefer a softer glutinous rice, change it to 250g. Alright, let's get started! (◠‿◠)✌️

Ingredients

PearlRice 300 g

Water 400 g

RockSugar 75 g(Sweet80 g)

TapiocaFlour 70 g

Cooking Instructions

Soak the rice in cold water for about 6 hours, then soak it overnight and refrigerate.

I used Arowana pearl rice (it is a type of Northeast rice, if you have Northeast rice at home, you can also use it), and after trying it many times, I found that this rice has the best taste. It has both soft and elastic tastes, and the rice flavor is also sufficient. If you want to achieve the best taste, it is not recommended to change the rice casually. I used to make rice from home, but it was too soft and glutinous, and it didn't have the taste of Q bomb.
I put the photo of rice at the end, you can refer to it.
Melt 75g of rock sugar with 400g of water. (Boiling or soaking can be, whatever way you use, as long as the rock sugar can melt, try not to let it evaporate too much, it's okay to lose it less), soaking rice and this step can be carried out at the same time, the rice is soaked, and the rock sugar is almost melted.

Use white rock sugar! The rice cakes are white. If you use yellow rock sugar, it's not impossible, but the color is not so good-looking, but it doesn't affect the taste.
The soaked rice is this kind that can be crushed.
The soaked rice must be controlled by water, water control, water control!!
Drain and add to the machine.
Add to the machine in turn:
1. Rice that has been soaked for 6 hours and drained,
2. 70g
of tapioca flour 3, sugar water (400g of boiling water melted 75g of rock sugar, let cool and cool!!
I used the fruit and vegetable juice mode of the soymilk machine, 5 minutes each time, 2 times.

I call it a "machine" because everyone's home machine is different, such as a blender, a soy milk machine, a wall breaker, a juice machine, and so on.

But keep in mind one thing, be sure to use the mode of not heating! !ï¸ Ensure that the process of beating rice milk is not heated!!ï¸!Otherwise !ï¸
, you will get a pot of rice cereal, not rice milkIn

addition, it depends on your machine for a few minutes, some machines are better, you can get very delicate rice milk in 5 minutes, and 5 minutes is enough. For example, my soymilk maker is relatively old, and I have to play for 10 minutes. Try it yourself.
How to tell if rice milk is fine or not? After filtration, there is a lot of rice residue, but it is not fine enough.
While it's time to beat the rice milk, brush all the molds with a thin layer of oil. Convenient for final demoulding.
â•ï¸ To use unflavored oil, corn oil and olive oil are all fine.
âŒ Don't use oils with strong flavors, such as peanut oil and flaxseed oil.
Prepare a pot of boiling water in advance. (for steaming rice cakes for a while)
The preparations are done, and the rice milk is ready, and it looks like this.
The beaten rice milk must be filtered, no matter how delicate the rice milk you beat, this step cannot be omitted.
This is a mold to be steamed in a steamer, so put the mold on a baking tray in advance and pour in rice milk.
Put it in the steamer and select the original air to steam for 18 minutes.
A lot of people ask me how I steam it, so I'm very detailed about the steps, so don't think I'm verbose.

I steam it with both fire and steamer, which is also convenient for you to show.
When steaming over fire, I used to steam it in a wok, which is the water that was boiled in advance when beating rice milk.

The most important point:
the rice milk must be put into the pot with boiling water, not cold water! !ï¸

!ï¸
Then put it in a mold with rice milk. (This one is called a mini muffin mold)
Then a steamer is put on the wok and the rice milk is filled with 10 egg tart molds.
Cover the lid and start steaming.
There are two floors in it!

Steam on maximum heat for two minutes, then turn to medium heat.
It's probably this amount of fire, the fire can't be too small, and this rice cake is to be steamed through a high heat.
Steam for 10-12 minutes! !ï¸ Don't steam for a long time!

!ï¸ Like me, steam for 10-12 minutes if it's a little thick, and 8-10 minutes if it's thinner. Grope for yourself.
Steamed, let it cool! !ï¸ Be sure to let it cool and then take off the mold, some

people say to stuff it, no need, no need, I turn off the heat and open the lid directly every time.

Because you have to let it cool quickly, everyone can't wait to eat! Hahahaha
The surface of the rice cake is like a bright film
, which is beautiful
Let's eat!!

I want to tell you that novices should not be in a hurry to buy molds.
You can also use the bowl you eat at home, and remember to apply oil to prevent sticking. Try it twice yourself, if you think it's delicious and want to make it often, then buy molds, otherwise you buy a bunch and don't do it, let's not waste money.

The heart-shaped mold brand is "learning to cook", which is relatively large, and the wok must not be placed. It can only be used in the steaming and baking box, and the steamer that is too small cannot be used, so be sure to measure the size.

The small golden mold is called "12 mini muffin molds" or "12 mini cake molds", and you can search for it yourself. This mold is very easy to use, and children also like to eat this small, one bite at a time. This wok can fit too.

In addition, the egg tart mold is also very easy to use, so it is recommended.
Finally, let me show you what kind of tapioca flour and rock sugar I use. You can purchase it yourself. (5 catties of rock candy are about to be used up by me, how much I have eaten)
My husband and two babies are super loved, my husband is from Hunan, and he was also planted by our Nanchang rock sugar cake.
Be â¤ï¸ the one you love
Attached is a picture of this kind of rice!