Sorghum glutinous rice cake
2023-02-20
The way to make the sorghum glutinous rice cake is to soak the sorghum seeds in water for two days. Mix them with glutinous rice and japonica rice with a ratio of 1:0.8, which is the best ratio for making the rice cake. After that, soak the sorghum seeds and the rice in water for at least one more day to remove astringency of sorghum seeds.
Take the sorghum seeds and the rice out of water and drain. Put them on the flour mill for grinding. When there were no flour mills before, they were ground by stone mills which had to be pushed by hand. But the pulp was more delicate and softer.
Put the milled mixture into a cloth bag. Press it with a special mallet alternately and forcefully to squeeze out the excess water. After a long time of squeezing and draining, the water in the pulp will run out and the pulp will gradually solidify into a ball. Knead the ball repeatedly with your hands. Divide the sorghum glutinous rice ball into small pieces. Knead them into round cakes and then put them into the steamer with a piece of gauze to prevent them from sticking to the steamer.
Put the milled mixture into a cloth bag. Press it with a special mallet alternately and forcefully to squeeze out the excess water. After a long time of squeezing and draining, the water in the pulp will run out and the pulp will gradually solidify into a ball. Knead the ball repeatedly with your hands. Divide the sorghum glutinous rice ball into small pieces. Knead them into round cakes and then put them into the steamer with a piece of gauze to prevent them from sticking to the steamer.
It takes about half an hour to steam when the fire is high. When the surface of sorghum glutinous rice cakes becomes smooth and the color becomes bright, they are ready to be eaten. Pour the steamed sorghum cakes on the table and spread them to cool. When the sorghum cakes get hard, they can be put in water in a wooden bucket. Cover the bucket with a towel, so that the sorghum cakes can be stored for a longer time.
Sorghum is a kind of coarse grain with high vitamin and no fat, which is suitable for middle-aged and elderly people. The steamed sorghum cakes can be eaten directly with sugar. The sorghum cakes soaked in water can be fried in oil, which taste crisp outside and soft inside with some sesame seeds added. They can also be cooked with bean cakes and green vegetables.
