glutinous rice flour
sticky rice flour
cold boiled water
How to make Jingzhou square cake
Separate the glutinous rice flour and sticky rice flour and weigh them with an electronic scale.
Pour into a larger pot. Slowly add the cold water. Just until it can be crumbled into pieces with your hands and powdered again when you rub it. (For those of you who don’t have a sifter, you can rub it in the palm of your hand) That’s how I got it. The sifted cups are still in delivery. You need to rub it into the powder and it’s good.
Get a steamer like this. Lay out the saran wrap, the molds for the powder are sold on the net, but if you don’t have them, you can use disposable cups and cut the bottom off don’t. I’m using an electric pancake mold here. You can’t press, just gently smooth it out.
If you get too much powder, you can put it in a sealed jar like this (seven days)
It can only be made with molds and disposable cups, and this one of mine is an electric cookie mold, which is inconvenient and unattractive, and can only be eaten directly.