Rice Cake
Made with rice, these rice cakes have a rich, fragrant rice aroma. The finished cake is soft and springy, and far more delicious than plain cooked rice.
Ingredients
Rice
300g
Eggs
3
Sugar
50g
Milk
60g
White Vinegar
1 spoonful
Cooking Oil
a pinch
Instructions
1
Step 1
Prepare the ingredients. The rice needs to be soaked for at least 4 hours in advance.
2
Step 2
Separate the egg whites from 3 eggs, set the yolks aside.
3
Step 3
Drain the surface water from the soaked rice, add the egg yolks, an appropriate amount of sugar, and milk, then process together into a rice paste using a blender.
4
Step 4
The blended rice paste should be quite thick; you should be able to see streaks when stirring.
5
Step 5
Add a little white vinegar or lemon juice to the egg whites.
6
Step 6
First, use an egg beater to beat until large bubbles form, then add sugar in portions and whip to stiff peaks.
7
Step 7
Once the egg whites are whipped to stiff peaks, add them to the rice yolk paste in 3 batches.
8
Step 8
Fold gently from top to bottom until evenly combined.
9
Step 9
Pour the twice-folded cake batter into the remaining meringue and fold together until evenly combined.
10
Step 10
Brush the mold with oil once.
11
Step 11
Pour the cake batter into the mold and place a few raisins on top.
12
Step 12
Cover with plastic wrap and poke a few small holes with a bamboo skewer for steam to escape.
13
Step 13
Steam in a pot over high heat for 40 minutes.
14
Step 14
Once steamed, remove directly from the mold.
15
Step 15
The finished product is sweet and soft.
