[Hainan coconut brown sugar rice cake practice step chart, Hainan coconut brown sugar rice cake how to cook]

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Hainan coconut brown sugar rice cake

Hainan people will eat brown sugar rice cakes, during the epidemic can not buy, can buy and sell very expensive, it is better to do it yourself, super simple. The prescription uses coconut milk (or milk) and smells of milk. It's amazing. It's more delicious and easy than what's sold outside. It's suitable for all ages. It's enough to cook such simple and delicious food by yourself. It can be done in less than an hour.

Food Ingredients

glutinous rice flour 500g

COCONUT/MILK 400g

brown sugar 240g

edible oil 50g

Step

Prepare the materials to be used, and weigh the electronic scale into the bowl for later use. Coconut milk does not need to be boiled and heated at about 65 ℃ for a while, or 400g of milk powder soaked with 65 ℃ water is used for standby (it can also be heated with normal temperature milk at a temperature not too high)
Heated coconut milk/milk is to facilitate the melting of brown sugar so the temperature is not too high, do not boil

Pour brown sugar into the heated coconut/milk and stir until the brown sugar is completely melted.

After stirring brown sugar, coconut milk and glutinous rice flour are added to the remaining temperature. Sift the glutinous rice flour in two passes. First put in half of it and stir until it is uniform and free of particles. Glutinous rice flour must be sifted

The state of adding glutinous rice flour and stirring evenly for the first time

The remaining glutinous rice flour is sieved for the second time, added and stirred. The same is sieved, and then stirred until there are no particles. This time the batter will start to thicken when glutinous rice flour is added.

Add edible oil twice, pour half of it twice, stir each time to blend all the oil into the brown sugar batter, so that the batter is smoother and the surface cannot be seen oily.

After adding oil twice and stirring evenly, the state of brown sugar batter can be added to the steamer after the batter is made.

Find a container for steaming rice cakes. The 8-inch cake mold I used was paved with silicone paper for demoulding. (You can also apply oil to the steamed container to prevent sticking.) Pour the thick batter. Cold water into the pot, steam for 30 minutes.

After steaming, you can use chopsticks to try it. It means that the rice cake has been steamed. (The water with a little water vapor on the surface has no effect)

Open the lid and take out the mold. I used silicone paper, so it is very good for demoulding, and it is turned upside down on the plate to cool down. Natural cooling and cooling can be eaten directly, fragrant and soft.

After the brown sugar rice cake is completely cool, it can be refrigerated in the refrigerator. After refrigeration, it will harden and be convenient to cut directly. Brush some oil in the pan and fry slowly until both sides are golden.

A good rice cake fried slowly over a small fire has golden yellow on both sides and waxy on the outside. It is really delicious and can't stop. It is suitable for all ages.

The picture shows the coconut milk used in the prescription. It is suggested to put the coconut milk rice cake in a better color, and the rice cake made has a strong coconut flavor and is super delicious (the whole can of 400ml bought by the baking shop is used up at one time. It is also possible to use milk without coconut milk.