Darren 
To deal with the picky child at home who doesn't like to eat and only eats cakes and pastries. It has a simple and unadorned taste, slightly sweet but not greasy, and a soft texture. Because it is low in sugar and oil, with simple ingredients, it is very suitable as a daily staple food. Both the elderly and children in my family like it.
This is a Chinese style sponge cake that does not require fermentation and kneading, and has a lot of folk wisdom. It has undergone many changes in the folk and has many different names. This is the method of selling one grid of osmanthus cake on the street. The principle of its softness is not through yeast fermentation or foaming of baking powder, but by making Rice noodles into large wet particles and stacking them, the gaps between the particles form a soft taste.
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Although the recipe for this rice cake is very simple, some people still complain that it is difficult to make or that it is not delicious. Here are some highlights of the recipe:
1. Water is very important!
Lack of water will loosen and not form, making it too dry to eat; Too much water will make it sticky and difficult to pass through the sieve, and even if it is barely sieved, it will result in a rough and sticky mouth. The water content I provided is for reference, and the powder used by each person has different water content, which needs to be adjusted according to the situation. The first time you do it, you can record the amount of water. If you don't feel satisfied with it, you can make adjustments next time. With experience, you can determine if the moisture level of the powder is suitable.
2. What is said to be difficult to do is that it is said to be difficult to sieve, and there are only two reasons for the difficulty of sieving: the powder is too wet (adding some dry powder and rubbing it evenly can solve the problem); The sieve mesh is too fine (it is recommended to use a sieve mesh with a mesh diameter of about 1.5 millimeters. After my experiment, 16 mesh is the most ideal, and 20 mesh is also acceptable)
3. If it dries, there is also a remedy: cut it into pieces, spray water in a spray can, and then steam it hot. This cake is not afraid of repeated steaming, and the more it is steamed, the softer it becomes.
4. I recently bought a variety of Rice noodles made by farmers to make cakes. I found that the flour would become sticky when put in normal water, which is difficult to sieve. If less water is put in, the steamed cakes will dry again. I guess the fineness of the grinding is not enough, or the water absorption of the farmer's flour is not enough. So if you always encounter this problem, you might as well try another kind of flour, ordinary sticky Rice noodles and glutinous Rice noodles
5. I use a bamboo steamer, and the advantage is that the lid is breathable and won't drip water on the surface of the cake. Without a bamboo steamer, you can cover the surface of the cake with a layer of gauze.
6. Taste preferences of each population. This is a simple folk sponge cake, which doesn't have the gorgeous taste of pastry. Not everyone loves it, so don't give it too much imagination.
For more details, see the tip at the bottom
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?? Changes:
After mastering the basic methods, you can freely unleash endless possibilities: adding various powdered ingredients can create various flavors; By changing colors and shapes, one can still have a high aesthetic value no less than that of West Point.
?? You can change white sugar to brown sugar and water to milk or other fruit juice drinks
?? You can add various miscellaneous grain powders, fruit and vegetable powders, and even mix powdered ingredients such as pumpkin, sweet potato, yam, taro, and lily into the sieve.
?? To deal with picky and anorexic children, you can even unconsciously add ingredients such as yam powder, Poria cocos powder, and eight precious powders to regulate the spleen and stomach.
?? Can be used to make filling with different flavors, making the taste more rich
?? The surface can be decorated with various preserved fruits such as osmanthus or raisins and cranberries.
(The most basic formula is written here. There are other styles in the step diagram, and I will indicate the corresponding formula separately below the diagram.)
Materials used
Sticky Rice noodles 120g
Glutinous rice flour 60g
Sugar powder 20-40 grams
About 80 grams of water
The recipe for versatile steamed rice cake and sponge cake
Mix the weighed Rice noodles and sugar powder, and mix the different kinds of flour and sugar evenly. (Use powdered sugar, do not use white sugar, otherwise it will get stuck when sieved. If there is no powdered sugar, you can dissolve the sugar in water and mix in the powder.).
Add water to the formula again (do not add it all at once, adjust the amount according to the actual situation), mix well with chopsticks, and after mixing, it will appear as coarse particles in the picture.
Step 1 of the recipe for versatile steamed rice cake and sponge cake
Rub the coarse particles into small pieces with your hands, grasp them evenly, and feel all the powder wet when touched.
Humidity is based on the ability of the hand to clump into large pieces and disperse with just a pinch.
Step 2 of the recipe for versatile steamed rice cake and sponge cake
Sieve. Find a hard rice spoon, scrape and press down with force, and I usually can finish it in 2-3 minutes. If you haven't finished it for a long time, it means the powder is too wet or the sieve is too fine.
Step 3 of the recipe for versatile steamed rice cake and sponge cake
The sifted powder looks like this, a bit like coconut. If you want to add some sesame seeds, you can put them in and mix well at this time.
Step 4 of the recipe for versatile steamed rice cake and sponge cake
Pour the sieved powder into the mold (the picture shows an 8-inch square mousse mold with a side length of 14.5 centimeters), and use a scraper to scrape the surface flat. If you need filling, first spread half of the powder, sprinkle the filling, and then spread the remaining powder. Remember not to press the entire process, as once the powder is compacted, the cake will not become soft.
Mold: It is best to be bottomless, so that steam can enter and be easily removed midway. Non stick materials are better, while non stick materials are best coated with oil to prevent sticking.
I usually lay a layer of gauze at the bottom of the steamer to prevent leakage, and then lay a layer of silicone steamer mat to prevent sticking.
Steps 5 for making versatile steamed rice cake and sponge cake
Take away the mold halfway through the steaming process (the powder around will be relatively dry, and if you want perfection, you can spray some water around). Then cover and continue steaming, making it easier to steam through.
The cake I make is usually about 3 centimeters thick. Steam it for 15 minutes, but thicker cakes require more time.
Steps 6 for making versatile steamed rice cake and sponge cake
Steamed while hot has the best taste. (The cake powder in the picture is mixed with brown sugar water, with brown sugar filling)
Steps 7 for making versatile steamed rice cake and sponge cake
Take a look at the finished product organization: The steamed sponge cake has a soft texture and is not loose. There are gaps between the particles, and each powder particle is moist. If it is loose dry powder or stuck into a lump, it is considered not done well.
Steps 8 for making versatile steamed rice cake and sponge cake
The proportion of glutinous rice flour in my recipe is more, so the taste is slightly glutinous. Let's feel the texture. If you prefer a looser one, you can reduce the proportion of glutinous rice flour. (This color is made with added fruit and vegetable powder.
Steps 9 for making Baibian Steamed Rice Cake and Matsuke.)
It is not necessary to have professional molds. This uses a 6-inch cake mold with a loose bottom.
Steps 10 for making versatile steamed rice cake and sponge cake
This is a small bear shaped toast mold. Yellow is dyed with yellow gardenia, or millet powder.
Steps 11 for making versatile steamed rice cake and sponge cake
Sprinkle with osmanthus and drizzle with some osmanthus sugar sauce, which is the recipe for osmanthus cake, steamed rice cake, and sponge cake.
Step 12
Matsu cake is difficult to cut. If you want it to look good, you can wait until it gets cold and then use a thin serrated knife to cut it.
If it's hot, wash the knife clean before cutting it again for each cut.
If you can't finish it, put it in a fresh-keeping box and put it in the refrigerator. The taste of the cold cake will become stiff, so be sure to steam it hot before each meal.
Steps 13 for making versatile steamed rice cake and sponge cake
Healing Obsessive Compulsive Disorder...
Steps 14 for Making Versatile Steamed Rice Cake and Matsutake
White upper layer formula:
Glutinous rice flour 40 sticky Rice noodles 80 sugar flour 20 water 55 sesame
Black Underlayer Formula:
Glutinous rice flour 40 purple Rice noodles 40 sticky Rice noodles 20 sugar flour 20 water 40
Filling: sesame brown sugar, mixed with a little glutinous Rice noodles, so that after steaming, the upper and lower layers will stick together without breaking. Steps 15 for making versatile steamed rice cake and sponge cake
The red part of the cake is red Rice noodles steamed rice cake and muffin. Step 16
Tips
?? Proportion of flour: The proportion of sticky Rice noodles and glutinous rice flour determines the taste of the cake. It can be determined according to personal preference. If you like to be loose and non sticky, put more sticky Rice noodles. If you like to be a little sticky, put more glutinous rice flour. The ratio of sticky rice to glutinous rice can be between 3:1 and 1:1. Personally, I like the ratio of 2:1.
?? The proportion of water: The amount of water is very important, too much will stick to a powder, which is difficult to sieve. Even if sieved well, it is easy to stick to a lump and not loose when steamed. Too little cake easily disperses and has a dry taste.
?? Sugar ratio: Depending on personal preference, I usually add 20 grams of sugar to 150 grams of powder, which is slightly sweet. If you don't add sugar filling, you can make it sweeter. If you add sugar filling, make the cake lighter.
?? Sugar filling: The simple way is to mix some glutinous rice flour with yellow granulated sugar. Or you can break the sesame, peanut and sugar and add some glutinous rice flour. You don't need to refuel, but it will melt when steamed.
