Two-tone rice cake

Two-tone rice cake

　　Two-tone rice cake, a steamed dish. Characteristics: red and white in color, visually appealing, sweet in taste, soft, fluffy, and chewy. Cooking method: steaming.

　　Soaked non-glutinous rice is drained and mixed with cooked non-glutinous rice, then ground into a paste. Yeast paste is added and stirred to ferment. Baking soda and sugar are added and mixed evenly. NPc

　　A square wooden frame is first placed in the steamer basket, lined with a damp cloth, and half of the rice paste is poured in. The basket is covered and steamed for about 15 minutes. The remaining rice paste is mixed with edible red coloring to turn it pink, then poured into the frame. The basket is covered and steamed for another 20 minutes. Once steamed, it is removed, cooled, and cut into shape. NPc

　　Key points: Use baking soda in moderation; do not reduce heat during steaming; only cut into shape after it has cooled. NPc