60 grams of black rice flour

30 grams of glutinous rice flour

30 g rice noodle

Two eggs

5 grams of corn oil

40 grams of sugar

Water100g

Two drops of white vinegar

How to keep healthy black rice cakes?

Corn oil and water are mixed and stirred. Add 2 egg yolks and stir well.

Sift in black rice flour, glutinous rice flour and rice flour, stir and mix until the consistency is similar to Qifeng egg yolk paste.

Add 2 drops of white vinegar to the egg white, stir at low speed, and add white sugar three times. Beat the egg whites until they are upright and pointed.

Mix white cream and black rice paste three times, pour into a 6-inch mold and gently shake out bubbles.

The mold is wrapped with plastic wrap to prevent steam hot water from entering the cake.

Pour half a pot of cold water into the steamer, steam on high fire for 20 minutes, and then turn to medium fire 10- 15 minutes. Never open the pot in the middle, it will cause the black rice cake to collapse, remember to remember!

Turn off the fire, simmer for 5 minutes, and then take out the pot. The black rice cake fell a few times from the ground, and the mold took a 360-degree side shot, naturally leaving the mold. Turn the baking tray upside down, let it cool for a few minutes, and you can easily take it out.