DRIED RICE CAKE RECIPES

Steps:

• Prepare the ingredients first, soak the raisins and red dates in advance. The walnut kernels have been roasted. There should be corn oil in the formula, but I forgot. The roasting effect is not bad, and it is healthier without oil.
• First mix the glutinous rice flour and baking powder and stir well, then add the milk, eggs, and sugar, and stir the batter evenly.
• The stirred batter is as shown in the picture, thick but still flowing. Let the container cover the plastic wrap for at least 30 minutes. Let it stand for a longer time, in order to make the baking powder work better.
• While the batter is standing still, prepare the mold. I use a 6-inch square movable bottom mold (Koo Xinyi), spread a piece of greased paper on a 28*28 square baking tray, and straighten the four corners.
• Put walnuts, raisins (soaked in water with kitchen paper to dry the water), cut the red dates with the pits removed, stir a few times and pour them into the mold.
• The oven is preheated at 190 degrees for both the upper and lower heat in advance. After the preheating is in place, put the mold in the middle and lower layers of the oven and bake for 35 minutes.
• After baking, take out the mold and take out the rice cake with the oil paper. The surface of the rice cake is golden brown, which is very attractive.
• The baked rice cake is cut into pieces and eaten while it is hot. It is soft and glutinous and delicious.

Steps:

• Sprinkle the rice and salt into the boiling water.
• Cover and cook slowly until the water is absorbed, 7-10 minutes.
• Add the milk, stir, cover, and cook 10-12 minutes more, or until the rice is tender.
• Stir in 1 egg and 2 tablespoons of the butter.
• Spread the mixture on a shallow plate, cover with plastic wrap, and refrigerate.
• Beat the remaining egg in a shallow dish and put the crumbs on a piece of wax paper.
• Shape the well-chilled rice mixture into 6 conical or patty shapes, pressing firmly together.
• Carefully dip each cake into the egg and then cover with crumbs.
• Melt the remaining 4 tablespoons of butter in a skillet with the oil.
• When hot, fry the cakes until golden brown; don't cook them too quickly or the insides will remain cold.