The best taste of summer in memory, the fragrance of lotus leaf rice cake is soft and glutinous, and the method is simple
What is the most impressive taste of summer? It must be the lotus leaf brown sugar japonica rice cake made by my mother. It tastes soft and glutinous, with the fragrance of lotus leaf and a touch of rice. It tastes sweet but not greasy. The whole family can eat it. It can be done by stirring, it is very simple, and you can get a meal for a family in half an hour;
When I was a child, I didn't eat a lot. Every summer, my mother often made this brown sugar japonica rice cake. At that time, it was the happiest thing in summer to be able to eat sweet rice cakes. The brown sugar japonica rice cake derives from its name. It can be seen that the main raw materials are japonica rice flour and brown sugar. The ingredients are simple, but the taste is not simple. The most important secret is the lotus leaf used for steaming the rice cake. Fresh lotus leaves are only available in summer, so use older lotus leaves. Leaves, the fragrance will be stronger, fresh lotus leaves are picked home, washed once and can be used;
In addition to lotus leaves, the japonica rice cake is also important in terms of the proportion of flour. Some people add a little glutinous rice to make the japonica rice cake. The texture will be softer and more glutinous, but I like to add a little sticky rice flour. The taste is more elastic. Generally, the ratio of japonica rice flour to glutinous rice flour is 9:1. If there is no glutinous rice flour, it can be omitted. You can use all japonica rice flour, but it will have a little less Q-bounce taste. The finished japonica rice cake Whether it is breakfast, lunch or dinner, it is a good choice. Friends who like it can try it!
[raw materials] japonica rice flour 450g, sticky rice flour 50g, water 600g, brown sugar 300g, fresh lotus leaf;
【Recipe of Lotus Leaf Brown Sugar Japonica Rice Cake】
What I am making today is brown sugar japonica rice cake, so I need to prepare some brown sugar. 500g of japonica rice flour is added with 300g of brown sugar. This brown sugar is earth brown sugar, and the sweetness is not heavy. The amount of brown sugar is just right. The amount of brown sugar can be based on your own preferences increase or decrease;
Because the brown sugar is lumpy, it should be boiled in water to dissolve it completely, add 300g of brown sugar to 600g of water, boil over high heat, boil the brown sugar completely, and set it aside to cool for later use;
Japonica rice flour is used to make japonica rice cake. Japonica rice flour is generally available in supermarkets, online or in the market. It is flour ground from japonica rice, not rice flour. Rice flour is generally called sticky rice flour. I know how to make japonica rice cake. Add a little sticky rice flour, so that the taste of the rice cake is more elastic, soft and glutinous, and the proportion of sticky rice flour should not be too high, and the rice cake produced in this way will not be hard after cooling. I used 450g japonica rice flour and 50g sticky rice flour, a total of 500g;
After the brown sugar water and japonica rice cake powder are ready, prepare the lotus leaves, clean the fresh lotus leaves, cut off the stems at the bottom of the lotus leaves, and trim the edges. In order to better spread the lotus leaves on the steamer, you can Tear it into 3 parts, the bottom side of the lotus leaf is facing up and the front side is facing down, never face up, it will have a bitter taste when steamed upside down , spread it along the steamer, and the lotus leaf edge should go up One point, there should be overlap between the lotus leaves, because the japonica rice flour is liquid, if it is too low, it will leak from the side;
After the brown sugar water has cooled, add it to the japonica rice flour. The brown sugar water must be cooled before stirring to avoid scalding the japonica rice flour. Stir the brown sugar water while pouring it, and stir it into a paste without lumps. The state of this paste is consistent with the The consistency of the yogurt is about the same, it can hang like a straight line when lifted, and the dripping batter can quickly melt back into the batter;
Pour the prepared batter on the lotus leaf. I used a 30 cm steamer. The batter prepared with 500g of powder was just steamed out of a steamer, with a thickness of about 2 cm;
Steam in cold water, boil the water for 15-20 minutes, if you are not sure, you can stick some chopsticks on it. When the chopsticks are taken out, there is no sticky batter, and it is steamed;
After steaming, turn off the heat and take it out of the pot, buckle it upside down on the mat, remove the lotus leaf, and the japonica rice flour cake with lotus leaf pattern and fragrance is ready to be steamed;
Cut the japonica rice flour cake according to your own preferences. The size and shape are arbitrary. The delicious japonica rice flour cake is ready. One, it is my favorite flavor in summer when I was a child;
The steamed brown sugar japonica rice cake can be eaten directly, or it can be eaten cold. The taste is very good. If it can’t be eaten in a while, it can be stored in the refrigerator, fried in oil, and the surface is crunchy. The inside is soft and glutinous, and a bite is too satisfying;
Summary of the practice of japonica flour cake:
1. If you don’t like adding brown sugar when making japonica rice flour cakes, you can add white sugar, and the steamed rice cakes are white;
2. When steaming japonica rice cake, you can also add some red beans, red dates, raisins, blackcurrants, etc., but the beans must be soaked in advance and then cooked;
3. The used lotus leaves do not need to be thrown away. They can be recycled after being cleaned and dried. They can also be used when steaming steamed buns and steamed buns. The effect is the same as that of the steamer cloth;