Heart shaped purple rice cake

Heart shaped purple rice cake

Introduction:

Production steps:

Step 1: A. soak black rice + rice + glutinous rice overnight with as little water as possible (water is about 1cm higher than rice).
b. Drain the rice water into a clean bowl and set aside.

Step 2: dry the drained rice in the shade until it doesn't stick together, but it's still a little shady and cool with a hand (I use the cold air of an electric hair dryer).

Step 3: grind the dried rice grains into coarse powder with a food processor. It's coarse powder, because we make rice cakes, not dumplings.

Step 4: after making the coarse flour, sprinkle some soaking rice water in the coarse flour. Because the coarse flour is too dry and hard to eat, and too wet and sticky to eat, sprinkle water on the right hand and mix the coarse flour on the left hand until it is moist but not wet.

Step 5: apply a layer of oil to the heart mold.

Step 6: pour 1 / 2 of the coarse powder into the heart-shaped mold and compact it, then squeeze a layer of bean paste, which accounts for 2 / 3 of the whole coarse powder surface, because if it is full, the bean paste will be exposed from the side.

Step 7: pour the remaining coarse powder into the heart mold and compact.

Step 8: add 500ml cold water to the pot, steam for 15 minutes and turn off the fire.

Materials required:

Black rice: 35g

Rice: 35g

Glutinous rice: 35g

Bean paste: right amount

Note: 1. The ratio of all the rice is 1:1:1, not pure glutinous rice, otherwise it is too sticky; 2. Impatient friends can use the cold air of the hair dryer to dry the drained rice; 3. The bean paste is sweet, so there is no need to add sugar in the coarse flour.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: sweet