# 大米不要煮米饭了，加2个鸡蛋，不用煮不用蒸，出锅比吃肉还香

Source: https://www.youtube.com/watch?v=dVOqxS1bD1k
Recap page: https://rapidrecap.app/video/dVOqxS1bD1k
Generated: 2026-02-27T01:33:29.668+00:00

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## Quick Overview

The recipe yields a fragrant, golden-yellow rice cake that remains soft even when cold, achieving a crispy bottom by soaking rice and incorporating tomato, eggs, flour, and Chinese sausage (lap cheong) before cooking in a pancake mode for 8 minutes.

**Key Points:**
- The dish is a baked/pan-cooked rice cake made primarily from soaked rice (150g) and tomato (one whole), mixed with two eggs and 300g of flour.
- The soaked rice must be soaked for over four hours until easily crushed by hand (0:12).
- The batter includes the soaked rice, two eggs, 300g flour, 3g yeast powder, a small spoonful of sugar, and a small spoonful of salt, blended until smooth and then rested to ferment until doubled in size (1:05-1:25).
- Pre-cooked ingredients include two Chinese sausages (lap cheong) steamed for 8 minutes (1:27) and diced carrots and chopped scallions.
- The final batter includes the fermented base mixed with diced carrots, scallions, a dash of pepper powder, and two spoonfuls of cooking oil (2:18-2:25).
- The batter is spread onto an oiled pancake maker, topped with sliced lap cheong and sprinkled with black and white sesame seeds (2:34-2:45).
- It is cooked using the pancake mode with top and bottom heat for 8 minutes, resulting in a crispy bottom and a soft, multi-layered interior (2:56-3:37).

![Screenshot at 0:00: The initial setup shows a whole red tomato being placed onto a plate filled with uncooked white rice, signaling the unconventional combination of ingredients to be used in the recipe.](https://ss.rapidrecap.app/screens/dVOqxS1bD1k/00-00-00.jpg)

**Context:** This video provides a cooking tutorial hosted by '小颖美食' (Xiaoying Meishi) demonstrating how to make a savory, thick pancake or cake using rice as a base ingredient instead of just making standard steamed rice. The key innovation involves soaking and partially crushing the rice before blending it into a batter with eggs, flour, tomato, and savory additions like Chinese sausage, creating a nutritious and texturally rich breakfast item.

## Detailed Analysis

The tutorial details the creation of a savory, nutritious rice pancake using 150g of rice, which must first be soaked for over four hours until it crumbles easily when squeezed (0:08-0:13). The soaked rice is mixed with two eggs, then blended with 300g of flour, 3g of yeast powder, a small spoon of sugar, and a small spoon of salt to form a smooth pink batter (0:33-1:15). This batter is allowed to ferment until doubled in size, after which the air is knocked out (1:22-1:25). Separately, two Chinese sausages (lap cheong) are steamed for eight minutes (1:27), and a carrot is diced, along with scallions being chopped (1:34-1:49). These solid ingredients, along with pepper powder and two spoonfuls of cooking oil, are folded into the fermented batter (2:18-2:27). The mixture is poured onto an oiled electric griddle (2:31), spread evenly, topped with sliced lap cheong arranged decoratively, and sprinkled with black and white sesame seeds (2:45-2:45). The pancake is cooked in pancake mode with top and bottom heat for 8 minutes (2:56). The final product is golden yellow, fragrant, and characterized by a crispy bottom (due to the rice) and a soft, fluffy interior with rich texture from the various added vegetables and sausage (3:05-3:37).

### Ingredient Preparation

- Soak 150g rice for 4+ hours until crushable
- Steam 2 lap cheongs for 8 minutes
- Dice 1 carrot and chop scallions
- Prepare tomato by cutting off the top (0:00-1:49)

### Batter Creation & Fermentation

- Blend soaked rice with 2 eggs, 300g flour, 3g yeast, sugar, and salt into a smooth batter (pink hue from tomato)
- Allow batter to ferment until doubled in size (1:05-1:25)

### Mixing & Assembly

- Deflate fermented batter, then mix in diced carrots, scallions, pepper powder, and 2 spoons of oil
- Spread batter onto oiled electric griddle (2:29-2:37)
- Top with steamed lap cheong slices and sesame seeds (2:45-2:45)

### Cooking & Final Result

- Cook in pancake mode (top/bottom heat) for 8 minutes (2:56)
- Final product is golden yellow, crispy on the bottom, and soft/fluffy inside, offering a rich, layered texture (3:05-3:40)

![Screenshot at 0:04: Measuring 150 grams of uncooked rice, which will be soaked for the base of the batter.](https://ss.rapidrecap.app/screens/dVOqxS1bD1k/00-00-04.jpg)
![Screenshot at 0:11: Showing the rice after soaking overnight \(or 4+ hours\) until it easily crushes between the fingers, indicating proper hydration.](https://ss.rapidrecap.app/screens/dVOqxS1bD1k/00-00-11.jpg)
![Screenshot at 0:33: Pouring the yellow egg mixture \(likely including the tomato from earlier steps\) over the soaked and drained rice grains.](https://ss.rapidrecap.app/screens/dVOqxS1bD1k/00-00-33.jpg)
![Screenshot at 1:05: The pinkish batter after adding yeast powder and sugar, ready for fermentation.](https://ss.rapidrecap.app/screens/dVOqxS1bD1k/00-01-05.jpg)
![Screenshot at 2:56: The finished pancake cooking in the electric griddle, topped with sliced Chinese sausage and sesame seeds, showing grill marks on the surface.](https://ss.rapidrecap.app/screens/dVOqxS1bD1k/00-02-56.jpg)