In Jiang Chengde's video tutorial, the most tedious step in making rice cake is mashing glutinous rice and regular rice into rice paste.
This is a labor-intensive task, but it's also a technical one. The rice paste for rice cake needs to be smooth; the smoother it is, the better the texture of the rice cake. For such a simple pastry made with the pure taste of rice and the sweetness of white sugar, texture is a very important factor.
Such a labor-intensive yet technical task becomes simple in the face of modern technology like juicers/blenders.
Set the time, start the machine, and you can make it as smooth as desired.
Qin Huai watched the blender as it furiously mixed the rice paste, marveling at how modern technology had greatly freed the hands of pastry snack masters.
