SUGARMAN Herbal Rice Cake Recipe

Herbal Rice Cake

Snow Skin Powder

150g

Hot water

150g

sweetened bean paste

appropriate amount

barley leaves

appropriate amount

cooked glutinous rice flour

appropriate amount

Sweetened bean paste

rice bean

500g

Water

appropriate amount

Preparation/200g of red bean paste

salad oil

40g

berry sugar

40g

maltose

20g

Production Method

• The water level covers the soaked beans. In a regular pot, cover the beans by about 2 centimeters. Bring to a boil over high heat and then simmer over low heat for 60 to 90 minutes until the beans are cooked.
• The pressure cooker should cover the beans by about 1 centimeter to cook them thoroughly.
• Drain the excess water from the beans and keep a small amount of water to blend into a puree in a blender. It's fine as long as it can be stirred. Don't use too much water. Those who like the beans can leave some unstirred.
• Add nothing to a non-stick pan. Pour in the well-mixed red bean paste and stir-fry until it's hard to stir. Then turn off the heat, take it out and let it cool down. This is the red bean paste dough we need. After cooling down, the red bean paste is in pieces, relatively dry and prone to breaking apart. If it is still very wet after cooling down, then stir-fry it again in the pan.
• Weigh the stir-fried and cooled red bean paste dough. One portion of material B is needed for every 200g. For instance, to weigh 1400g of red bean paste, 7 portions of material B are needed. Just multiply the weight of material B by 7.
• Set the red bean paste dough aside. Take the cooking oil and sugar from the weighed B material and put them in a non-stick pan. Simmer over low heat until the sugar dissolves, but make sure it doesn't burn. Put the red bean paste dough in and stir it slowly. Don't be in a hurry. As long as the above steps are correct, all the oil and sugar here will be absorbed. Turn to medium heat and stir-fry the red bean paste until it reaches 110 degrees.
• Add maltose at 110 degrees and stir-fry until all the maltose is absorbed, the pan does not stick, and the red bean paste has a distinct texture. It takes about 5 to 10 minutes. The red bean paste is done.
• Red bean paste is relatively moist and soft when hot, but becomes drier and harder when cooled. It's important to maintain the desired level of dryness and wetness.
• The softness and hardness should be adjusted after it has cooled down completely. Do not adjust it when it feels too thin when it is hot. If it cools down and becomes too thin, you can stir-fry it back in the pan. You can also add a little cornstarch or wheat starch (also known as cornstarch or cornstarch). If it becomes too dry, you can add a little water syrup, cooking oil or water.