| 摘要 |
A preparation method of steamed rice cake with cowpea is provided to obtain soft steamed rice cake by adding distilled liquor to nonglutinous rice flour. A preparation method of steamed rice cake with cowpea comprises: (i) soaking nonglutinous rice in water; (ii) grinding the soaked nonglutinous rice to make nonglutinous rice flour; (iii) adding distilled liquor(20% alcohol) to the nonglutinous rice flour during or after the grinding step; (iv) soaking 30wt% of cowpea (based on the weight of the nonglutinous rice flour) in water, dehydrating, peeling, steaming for 60min, and grinding to obtain cowpea flour; and (v) laying the cowpea flour and the nonglutinous rice flour by turns, and then steaming. In the step (iii), the distilled liquor is added at a level of 16~20wt%, based on the weight of the nonglutinous rice flour.
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