Amaranth Rice Cake
A fluffy steamed rice cake leavened naturally and colored by blanched amaranth greens folded into the fermented rice-corn batter, steamed tall and cut into soft, subtly herbaceous triangles.
Instructions
- 1
Keep the leaves of the amaranth.
- 2
Go to the old root.
- 3
Add water to the pot and bring it to a boil, put the amaranth into the water and blanch for 5 seconds, then take it out.
- 4
Blanch briefly in cooled boiled water and set aside.
- 5
Crush on the cutting board and set aside.
- 6
Put it into a large basin and add fermented corn paste and stone-ground glutinous rice flour, then mix together to make leavened dough.
- 7
Dough made later after a few hours.
- 8
It's too soft, so steam it in the pot for 40 minutes until it feels cooked, then turn off the heat.
- 9
Finished product image.
- 10
Cut into triangles for easier eating.
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Ingredients
Main Ingredients
- Amaranth200 g
- Baker's yeast10 g
- Milk10 ml
- Water1000 ml
- Yam Cornmeal40g (1 packet)