Korean white snow steamed cake
The freshly steamed cake is fluffy and delicious, and it is a pastry that can be made when a child is 100 days old or one year old, because this pastry is as pure and bright as a child’s eyes.
How to make Korean white snow steamed cake
Step 1
1 Prepare all the ingredients.
Step 2
Add 2 tablespoons of water to japonica rice noodles.
Step 3
Then gently rub the rice flour with your hands and let it mix well with the water.
Step 4
In order to confirm the water content in the rice noodles, you can clench a handful of rice noodles into a ball with your hands, and then open your hands and shake them gently.
Step 5
Then sift the rice noodles through a dough basket and press the rice noodles repeatedly by hand.
Step 6
Add the sifted rice flour to the sugar and stir well.
Step 7
Put the steamer cloth in the steamer and put it into the mold, and sprinkle a spoonful of sugar on the bottom of the mold.
Step 8
Then pour in the rice flour evenly and scrape the surface with a scraper.
Step 9
Use a ruler to cut the rice flour into small pieces, and decorate it with nuts and jujube flowers.
Step 10
Steam over high heat for 25 minutes, then put a steamer cloth under the lid.
Step 11
The steamed cake should be simmered for 5 minutes, then open the lid and cool slightly.
Step 12
Then remove and cut into pieces to serve.
Cooking tips for Korean white snow steamed cake
The rice noodles used here are my own polished rice noodles, and the japonica rice should be soaked in water for 8 hours, and then drained and polished into rice noodles. If you buy ready-made rice noodles, then the amount of water should be doubled, and the amount of water can be adjusted using my method above. The measuring cups and scoops used for rice noodles and water here are 200ml measuring cups and 15ml measuring spoons. Sprinkle some sugar on top of the steamer cloth to make it easier to take out the steamed cake without sticking to the steamer cloth. When steaming rice noodle cakes, a steamer cloth can be placed under the lid, which can prevent water vapor from flowing into the surface of rice noodle cakes, and the finished product is more beautiful.