Wine-stuffed rice cake ~ sweet and delicious

Cooking Instructions

1. Wash the rice, soak it until it can be opened by hand (you can put it in the refrigerator and soak it overnight) Drain the soaked rice, add wine, and put about 100 grams of water into Xiaomei (wall breaker, blender, as long as it can be delicate)

   

2. Set 2 minutes/speed 10, and pour the polished rice milk into the container (the picture shows the state of beating, and the addition of water needs to be controlled by yourself)

   

3. The yeast can be boiled in warm water and added, then tapioca flour, flour and sugar are added and mixed evenly (the amount of sugar can be adjusted by yourself)

   

4. Prevents particles and is more delicate after sieve

   

5. Cover with plastic wrap and place in a warm place to ferment twice as large

   

6. Mix the fermented rice milk well and exhaust it, brush a small amount of cooking oil in the container, pour in the exhausted rice milk, turn it a few times, discharge the bubbles, and sprinkle osmanthus on top

   

7. Cover the plastic wrap and put it in the oven at 100°C/40 minutes, don't open it immediately after the end, continue to let it simmer for 5 minutes! (Steamer: Steam for about 40 minutes)

   

8. After taking it out and letting it cool, it must be all cooled before it can be demolded!!

   

9. Cut into pieces and put in pots, sweet and delicious, soft and glutinous, I like this taste very much!