Brown Sugar Raisin Rice Cake (Square)

Put the brown sugar chunks and water into a pot and boil until the sugar dissolves. After the sugar water cools slightly, pour in the glutinous rice flour and sticky rice flour, and mix evenly to form a batter that is smooth, elastic, and relatively thick (when you lift the batter, it should flow down smoothly).

Pour the batter into molds lined with bamboo leaves (or brushed with oil), and sprinkle raisins on the surface.

Place in a steamer, bring the water to a boil over high heat, then steam over medium heat for about 60 minutes until cooked (the exact time should be adjusted based on the size and thickness of the rice cake). Insert a toothpick into the center of the rice cake; if no white rice batter sticks to it, it is cooked. If you are concerned that there might not be enough water during steaming, you can open the lid to add more hot water. Rice cakes are not like buns or steamed bread and will not shrink back, but opening the lid will cause heat loss, which will extend the steaming time.

Take it out of the pot, and unmold it after it has completely cooled.

Cut into pieces. Hot rice cakes are very sticky and not easy to cut, but you can apply some oil on the knife blade to make the cut rice cakes neat and attractive.