# 大米加鸡蛋这样做太香了，不煮饭，不熬粥，出锅孩子抢着吃，解馋

Source: https://www.youtube.com/watch?v=M9LT28Kjkj0
Recap page: https://rapidrecap.app/video/M9LT28Kjkj0
Generated: 2026-01-12T13:31:06.06+00:00

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## Quick Overview

The recipe yields a delicious, soft, elastic, and non-sticky steamed cake (rice cake) made from glutinous rice flour, pumpkin, and eggs, which is highly recommended as a nutritious breakfast option.

**Key Points:**
- The recipe requires soaking 400g of glutinous rice for over 4 hours until plump, followed by draining the water.
- Approximately 300g of peeled pumpkin is cut into thick pieces and blended with the soaked rice, two eggs, and one spoonful of sugar.
- Four grams of yeast powder are mixed into the blended rice-pumpkin batter, which should achieve a thick, viscous consistency, similar to sticky rice paste (Mi Hu).
- The batter is poured into a greased round pan, filled only about 70% full, topped with dried fruit (cranberries or raisins are suggested), and then steamed over boiling water for 30 minutes on high heat.
- After steaming, the cake must rest for five minutes with the heat turned off before removing the lid to prevent collapse.
- The resulting pumpkin rice cake is golden yellow, extremely soft, elastic, non-sticky, and carries the fragrance of rice, sweetness of pumpkin, and notes of yeast.

![Screenshot at 0:06: The initial preparation step shows 400g of white glutinous rice being poured into a blue and white patterned bowl containing water for soaking.](https://ss.rapidrecap.app/screens/M9LT28Kjkj0/00-00-06.jpg)

**Context:** This video tutorial demonstrates how to create a sweet, steamed cake (Mi Gao) using glutinous rice and pumpkin as primary ingredients, along with eggs and yeast to achieve a fluffy texture. The process involves soaking the rice, blending it with pumpkin, adding yeast for fermentation, steaming the batter, and finally showcasing the soft, nutritious finished product ideal for breakfast.

## Detailed Analysis

The video provides a step-by-step guide to making a steamed pumpkin and rice cake. Preparation begins with soaking 400g of glutinous rice in clean water for over four hours until it is plump (0:06-0:12). Next, about 300g of peeled pumpkin is cut into thick slices (0:12-0:23) and added to the soaked rice mixture along with two eggs and one spoonful of white sugar (0:37-0:46). The entire mixture is then transferred to a blender (0:49-0:51). The chopped pumpkin is added to the blender with the rice mixture, and the blend function is used to create a thick rice paste ('Mi Jiang') (0:51-0:58). Crucially, 4 grams of yeast powder are stirred into the batter, ensuring it is well-dissolved and the batter reaches a viscous, flowing consistency that forms ribbons when lifted (1:02-1:17). The batter is then covered with plastic wrap and sealed to ferment until doubled in size (1:17-1:26). After fermentation, the batter, now full of bubbles, is stirred again to degas it (1:28-1:35). A round pan is prepared by brushing it with cooking oil to prevent sticking (1:36-1:41). The fermented batter is poured into the prepared pan, filling it only about 70% full (1:42-1:47). Dried fruits, such as cranberries or raisins, are placed on top for decoration and flavor (1:48-1:54). The cake is steamed over boiling water for 30 minutes on high heat (1:55-2:01). After the steaming time, the heat is turned off, and the cake is allowed to rest for five minutes with the lid on to prevent collapse (2:01-2:06). Finally, the cake is removed, allowed to cool slightly, and then inverted onto a cutting board (2:12-2:21). The resulting steamed cake is bright golden yellow, very soft, elastic, non-sticky, and smells strongly of rice and pumpkin sweetness, making it an excellent, nutritious breakfast choice.

### Ingredient Preparation

- Measure 400g glutinous rice and soak for 4+ hours
- Prepare ~300g peeled pumpkin, cut into thick pieces
- Gather 2 eggs and 1 spoonful of sugar.

### Batter Mixing and Fermentation

- Blend soaked rice, pumpkin, eggs, and sugar until thick paste forms
- Stir in 4g yeast powder until dissolved; batter must be viscous (ribbon stage)
- Cover and ferment until doubled in size (approx. 1:22).

### Steaming Process

- Degas the fermented batter by stirring out bubbles
- Grease a round pan and fill batter 70% full
- Top with dried cranberries/raisins
- Steam on high heat for 30 minutes (1:57).

### Finishing and Texture Check

- Turn off heat and let rest for 5 minutes before opening lid
- The final cake is golden yellow, soft, elastic, and aromatic, suitable for breakfast.

![Screenshot at 0:03: The initial ingredients laid out: a bowl of white glutinous rice and two brown eggs on a wooden cutting board.](https://ss.rapidrecap.app/screens/M9LT28Kjkj0/00-00-03.jpg)
![Screenshot at 0:14: The pumpkin being peeled and then roughly chopped into thick, orange squares.](https://ss.rapidrecap.app/screens/M9LT28Kjkj0/00-00-14.jpg)
![Screenshot at 0:44: Two raw egg yolks and a spoonful of white sugar are added on top of the soaked glutinous rice in a bowl.](https://ss.rapidrecap.app/screens/M9LT28Kjkj0/00-00-44.jpg)
![Screenshot at 0:56: The blended mixture, now a thick, orange-colored batter, is shown inside the blender jug after processing.](https://ss.rapidrecap.app/screens/M9LT28Kjkj0/00-00-56.jpg)
![Screenshot at 2:06: The finished pumpkin rice cake, bright yellow with embedded red dried cranberries, is shown steaming inside the pot after the 30-minute cooking time.](https://ss.rapidrecap.app/screens/M9LT28Kjkj0/00-02-06.jpg)