Black rice 120
Sugar 90 grams (I reduced it to 60 grams)
Salad oil 60g
[Mizen Pin. How to make black rice cake
Wash and dry black rice one night in advance
Xiao Mei, 2 minutes, speed 10, sand to powder.
Wash and dry the main pan.
Separate the egg whites into the main pan, egg yolks in a large bowl with 30g of sugar (I didn’t add), milk and salad oil, mix well. Add the polished black rice flour and mix well.
Insert butterfly stick in the main pan and beat the egg whites at 3.5 minutes speed for 3.5 minutes, adding 60g of sugar three times in the meantime.
Pour in the beaten egg whites and the black rice flour paste from step 2 in three batches, tossing to mix well.
Pour into the moulds. Add water and steam in a saucepan, 35 minutes /V/ speed 1.
I went along and steamed the unsweetened rice together, but there were a lot of bubbles running onto the steam rack at the end.
The finished product was soft, had a natural aroma of dark rice, and despite the reduced sugar, still tasted great!
After slicing you can see the fine tissue… it worked better this time!