PRODUCTION OF RICE CAKE

From the paper

Abstract

PURPOSE: A method of making rice cake(ttock) with rice flour as main ingredients and cowpea flour, sugar, salt, pigments and herbal extract as optional ingredients is provided. It permits quick cooking and long-term storage of the product while reducing the cost of production.

CONSTITUTION: A mixture of 40 to 75% by weight of rice flour, 10 to 20% by weight of cowpea flour, 0.5 to 2% by weight of salt and 10 to 20% by weight of sugar is ground and filtered to 10 to 20meshes. Then, the mixture is added with 0.2 to 2% by weight of natural pigments and 0.5 to 5% by weight of herbal extract and filtered to 10 to 20meshes, followed by forming and steaming. The natural pigments are one of strawberry powder, green tea powder, mugwort powder and Gardeniae Fructus. The herbal extract is obtained from Gardeniae Fructus, Acanthopanax Senticosus, Lonicera japonica Thumb., Flos Carthami, Hericium erinaceus, Agaricus blazei, coffee powder, grape powder, ginseng powder.