1碗大米，4个鸡蛋，不用蒸不用煮，筷子搅一搅，出锅孩子抢着吃！

Quick Overview

A nutritious and delicious thick pancake/cake made from rice flour and eggs is prepared by soaking rice, blending it with eggs, adding yeast and flour, mixing in diced carrots and scallions, letting the batter ferment, and then cooking it on an electric griddle until golden brown and fluffy.

Key Points: The recipe begins by soaking 150g of rice in water for over three hours, then draining it. The soaked rice is blended with 4 eggs to create a rice paste (米浆) using the pulse function on a blender. 4g of yeast and 250g of flour are added to the rice paste, mixed until smooth, and then allowed to ferment in the refrigerator overnight. After fermentation, diced carrots and chopped scallions are mixed into the batter, along with 15g of cooking oil, pepper, and salt. The mixture is rested for 10 minutes, then poured onto a cold, oiled electric griddle, sprinkled with black and white sesame seeds, and cooked for four minutes with the lid closed in 'pancake mode'. The pancake is flipped and cooked for another four minutes until both sides are golden brown and slightly puffed, resulting in a very soft, fluffy texture with the fragrance of rice and scallions.

Context: This video tutorial demonstrates how to make a savory, thick pancake or cake using rice flour (derived from soaked rice) and eggs as primary ingredients, incorporating finely diced vegetables (carrots and scallions) for added nutrition and flavor. The process involves soaking the rice, blending it into a batter, using yeast for leavening, and then pan-frying the mixture on an electric griddle.

Detailed Analysis

The cooking demonstration begins by preparing the rice base: 150g of rice is soaked in clean water for over three hours until the volume visibly increases, then rinsed clean and drained. This soaked rice is then blended with 4 eggs in a food processor using the pulse function until it forms a smooth rice paste (米浆). Next, 4g of yeast and 250g of flour are mixed into the rice paste until no dry flour remains, achieving a sticky batter consistency. This batter is covered with plastic wrap and refrigerated to ferment overnight. The following morning, the fermented batter, which is full of air bubbles and has a spongy texture, is combined with prepared side vegetables: diced carrots and chopped scallions. Additionally, 15g of cooking oil, an appropriate amount of pepper, and a small spoonful of salt are added. After mixing thoroughly and resting for 10 minutes, the batter is poured onto an unheated, oiled electric griddle. The top is garnished with black and white sesame seeds and a drizzle of oil to lock in moisture. The griddle is closed, set to pancake mode, and cooked for four minutes; the four eggs contribute to the excellent rise, causing the pancake to puff up significantly. After four minutes, the pancake is flipped and cooked further until both sides are golden brown and slightly puffed. The final product is shown to be extremely soft and fluffy inside, carrying the rich aroma of rice and scallions, making it a nutritious and tasty breakfast option.