# 我家剩米饭从不2次蒸，不用炒不油炸，早餐孩子吃上瘾，解馋

Source: https://www.youtube.com/watch?v=5CGb799NF3Y
Recap page: https://rapidrecap.app/video/5CGb799NF3Y
Generated: 2026-01-20T08:35:04.347+00:00

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## Quick Overview

The video demonstrates how to make a soft, fluffy, and savory breakfast cake using leftover rice, eggs, corn flour, and diced vegetables/ham, which is mixed into a batter, proofed, and then cooked on an electric griddle for about eight minutes.

**Key Points:**
- The recipe utilizes 300 grams of leftover cooked rice mixed with three eggs, blended with 200 ml of water to create a smooth batter base.
- The batter is enriched by adding 4g of yeast, a spoonful of sugar (to aid fermentation), 150g of corn flour, and 150g of all-purpose flour.
- Optional additions include diced ham (or luncheon meat), carrots, and green bell peppers, seasoned with a spoonful of salt, and then thoroughly mixed to remove dry clumps.
- The final mixture is covered and allowed to proof until doubled in size, which can be done overnight in the refrigerator for convenience.
- The batter is poured onto a preheated, oiled electric griddle set to low heat, spread evenly, sprinkled with sesame seeds, and cooked for about eight minutes.
- The finished cake is golden brown, crispy on the surface, fluffy inside due to the rice content, and ready to be cut into desired shapes for serving as a nutritious breakfast.

![Screenshot at 0:03: The initial ingredients are displayed: a bowl of cooked white rice and three raw eggs, signifying the primary components for the unique rice-based batter.](https://ss.rapidrecap.app/screens/5CGb799NF3Y/00-00-03.jpg)

**Context:** This video is a cooking tutorial presented by 'Xiaoliang Meishi' (小颖美食) demonstrating a creative way to use leftover rice to make a savory, thick breakfast pancake or cake, often referred to as a steamed cake or pan-fried bread, ensuring it remains soft and flavorful.

## Detailed Analysis

The tutorial begins by combining 300g of leftover cooked rice with three eggs and 200ml of water. This mixture is then poured into a blender and processed using the juice function until it forms a smooth rice slurry (0:20-0:22). This slurry is transferred to a large bowl, where 4g of yeast and one spoonful of sugar are added to promote fermentation (0:27-0:30). Next, 150g of corn flour and 150g of all-purpose flour are incorporated. The host prepares optional savory mix-ins: half a carrot is sliced and then diced (0:54-0:58), a green bell pepper is diced (1:04-1:09), and one piece of ham is diced (1:14-1:18). These diced ingredients, along with a spoonful of salt for seasoning, are added to the batter and mixed thoroughly while gently degassing the mixture (1:36-1:41). The batter is then covered and left to proof until doubled in size and full of air bubbles, with the option of cold fermentation overnight in the refrigerator (0:44-0:49). Once proofed, the batter is poured onto a lightly oiled electric griddle preheated on low heat (1:45-1:51). The surface is spread evenly, sprinkled with black and white sesame seeds, and a little cooking oil is drizzled on top to ensure the crust doesn't become hard (1:54-2:04). The griddle is covered, and the cake is cooked using the 'pancake mode' for eight minutes (2:04-2:09). Upon checking, the cake is fully puffed up, golden brown, crispy on the surface, and emits a strong scallion aroma (2:12-2:22). The doneness is confirmed by pressing the surface, which should spring back immediately without indenting (2:24-2:27). The final product is removed, cut into desired shapes (squares or triangles), revealing a soft, slightly chewy interior thanks to the added rice, making it a nutritious and delicious breakfast option.

### Ingredient Preparation

- 300g rice + 3 eggs + 200ml water blended into slurry
- Add 4g yeast, sugar, 150g corn flour, 150g all-purpose flour
- Dice carrots, green pepper, and ham for mix-ins

### Batter Mixing and Proofing

- Mix in salt and diced ingredients, ensuring no dry flour remains
- Cover and proof until doubled in size (can be done overnight in the fridge)

### Cooking Process

- Oil an electric griddle on low heat
- Pour in proofed batter, spread evenly, top with sesame seeds and oil
- Cover and cook on 'pancake mode' for 8 minutes

### Final Product Assessment

- Cake is golden brown, crispy exterior, fluffy and slightly chewy interior due to rice content
- The finished product smells strongly of scallions and rice.

![Screenshot at 0:04: The initial ingredients, 300g of rice and three eggs, are presented on a wooden cutting board.](https://ss.rapidrecap.app/screens/5CGb799NF3Y/00-00-04.jpg)
![Screenshot at 0:11: The rice and eggs are mixed together using chopsticks to form a coarse, wet mixture before blending.](https://ss.rapidrecap.app/screens/5CGb799NF3Y/00-00-11.jpg)
![Screenshot at 0:21: The blended rice and egg mixture is poured into a blender, ready to be mixed with flours and yeast.](https://ss.rapidrecap.app/screens/5CGb799NF3Y/00-00-21.jpg)
![Screenshot at 1:12: The prepared diced vegetables \(carrots and green peppers\) and ham are combined in a bowl.](https://ss.rapidrecap.app/screens/5CGb799NF3Y/00-01-12.jpg)
![Screenshot at 2:14: The completed, thick batter, studded with colorful vegetables and sprinkled with sesame seeds, is ready for cooking on the griddle.](https://ss.rapidrecap.app/screens/5CGb799NF3Y/00-02-14.jpg)