# 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！

Source: https://www.youtube.com/watch?v=T9XO8wRfEDs
Recap page: https://rapidrecap.app/video/T9XO8wRfEDs
Generated: 2026-01-28T19:33:59.99+00:00

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## 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.

![Screenshot at 00:04: The initial preparation phase showing the main ingredients: a bowl of uncooked rice and four eggs ready to be processed into the base batter.](https://ss.rapidrecap.app/screens/T9XO8wRfEDs/00-00-04.jpg)

**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.

### Ingredient Preparation

- Soaking 150g rice for 3+ hours
- Preparing 4 eggs
- Dicing carrots and chopping 2 scallions into small pieces

### Batter Creation & Fermentation

- Blending soaked rice with 4 eggs into rice paste
- Mixing in 4g yeast and 250g flour
- Resting batter overnight in the refrigerator

### Flavoring and Cooking

- Mixing diced carrots, scallions, 15g oil, pepper, and salt into the fermented batter
- Resting for 10 minutes
- Cooking on an oiled, unheated electric griddle for 4 minutes, then flipping and cooking again

### Final Result

- The finished pancake is golden brown, fluffy, and spongy inside, topped with sesame seeds, offering the combined aroma of rice and scallions.

![Screenshot at 00:04: The initial ingredients laid out: a bowl of rice and four eggs.](https://ss.rapidrecap.app/screens/T9XO8wRfEDs/00-00-04.jpg)
![Screenshot at 00:27: The mixture of soaked rice and four eggs being poured into a blender to create the rice paste.](https://ss.rapidrecap.app/screens/T9XO8wRfEDs/00-00-27.jpg)
![Screenshot at 00:44: Adding 250g of flour to the fermented rice-egg mixture while stirring.](https://ss.rapidrecap.app/screens/T9XO8wRfEDs/00-00-44.jpg)
![Screenshot at 01:07: A pile of finely diced carrots ready to be added to the batter.](https://ss.rapidrecap.app/screens/T9XO8wRfEDs/00-01-07.jpg)
![Screenshot at 02:16: The pancake after the first stage of cooking, showing significant puffing due to the yeast and eggs.](https://ss.rapidrecap.app/screens/T9XO8wRfEDs/00-02-16.jpg)