[Longan walnut glutinous rice cake]Three-minute replica of Chairman's Rice Cake. Super fragrant

Hello, everyone! Welcome to Lao Zhou's Peach Garden Cuisine. It's almost New Year's Eve, and we can't have too many dishes without rice cakes, as the saying goes, "No rice cake is a New Year's Eve". In this issue, we'll share with you a very famous Taiwanese rice cake, which I've heard is Guo Dong's favourite: Fugui Cake. This rice cake is made from pure glutinous rice, maltose and brown sugar, steamed with walnuts and cinnamon. The most special feature is the addition of malt sugar, so compared to the traditional rice cake, the texture will be more fragrant and soft, not easy to harden even after a few days of storage, and very delicious when eaten cold. To prepare the ingredients, simply stir and steam. It's so easy to make, you'll save yourself a plane ticket, so make it at home if you like!
Ingredients.
Glutinous rice flour 300g
Maltose 120g
Brown sugar or brown sugar 80g
180ml water
Cooked walnuts 60g
Gui Yuan Pork 60g

[@-pursuer]

我在台灣省
這個年糕看起來很好吃
軟糯彈牙 口感極佳 可以當飯吃了 人間美味🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉

[@-pursuer]

妳的作品都很吸引人
決定訂閱 有空就來找妳挖寶 感謝妳的美食頻道❤❤❤❤❤❤❤❤❤❤❤❤❤❤

[@user-dm4de7rs8i]

非常感谢您的支持和关注

[@wiwiwiwi-fv7fg]

請問在加糯米粉入糖水時，糖水是涼的嗎？

[@user-dm4de7rs8i]

您好！糖水不需要等到放凉，温的就可以加粉了

[@wiwiwiwi-fv7fg]

好的，蒸了過后放冰箱后還是綿綿的是否水分太多

[@user-dm4de7rs8i]

@@wiwiwiwi-fv7fg 应该是水量多了。水的具体用量要看糯米粉的吸收情况而定，搅拌均匀后看状态，稀了适量加粉就行。慢慢来，第二次做就有经验啦！

[@wiwiwiwi-fv7fg]

@@user-dm4de7rs8i 好的 謝謝

[@user-mf8yw6ow4m]

我照做法做，用600克做，不知道是蒸的時候不夠，感覺硬硬粉粉不軟，可不可以再回蒸，會比較好嗎？

[@user-dm4de7rs8i]

如果糯米份量增加，其他食材也要按比例增加，当然蒸制时间也要加倍，一次性蒸透才软糯。出现粉粉的应该是没蒸透的原因。如果再回蒸需较长时间，可以考虑切小块煎熟。