30 minutes to get a Chinese breakfast ~ rice cakes

Cooking Instructions

1. Heat the milk and add the sugar to melt. Add all ingredients except salad oil and blend on low speed with an electric whisk on low speed for 30 seconds. Strainer filtration.
   
   If you like it to be softer, put a little more glutinous rice flour and a little less sticky rice flour. If you like to be harder, put a little less glutinous rice flour and a little more sticky rice flour. The total amount of glutinous rice flour + sticky rice flour remains the same.
   
   If you like Q-bombs, put more cornstarch in it, or replace cornstarch with tapioca starch.
   
   If you like something sweeter, add a little more sugar. If it can be melted with rock sugar, it will be sweeter.
   

2. Apply salad oil to the bottom and periphery of the cupcake mold, and scoop in one-third of the beaten rice milk (about 2~3 cm thick). You can put some ingredients such as sesame, walnuts, wolfberries, red dates and other ingredients to decorate. Put the paper cup with rice milk on the pot and steam for 20 minutes. After steaming, immediately remove the mold and put it on a plate, and the soft and glutinous rice cake is ready, so let's eat.