Well, then I’ll soak a bowl of rice to try and do the practice.
I can say ” one look at it, one make it ”
Very soft and sticky, simple ingredients, not to be avoided.
Rice / Sushi Rice
|3 g/ 1 tsp|
How to make soft and sticky steamed rice fritters
The first thing is to soak the rice overnight ahead of time.
In the summer you can soak it in the fridge.
I used sushi rice, but I didn’t seem to have any more suitable rice at home, so I used it.
After the rice is soaked, pour out the water used to soak the rice, then pour in clean water, and the total amount of rice and water is 300 grams.
Then it’s just a matter of putting in the breaker to make rice pulp.
Then it’s just pouring it out and putting in the flour yeast.
Mix well, cover with plastic wrap and ferment.
I use the fermentation function of the rice cooker to ferment at 30 degrees for about 1 hour.
Ferment well like this, with lots of bubbles.
Then it’s time to make more pasta batter to eliminate air bubbles.
Fill paper cups 8 minutes full and sprinkle a little bit of sesame seeds to decorate.
Steam in a pot of cold water over high heat until boiling, then turn the heat to medium and steam for 13-15 minutes, let stand for 3-5 minutes.
Remove from the oven and let steam for 3-5 minutes.