Monday, May 14, 2012

Sweet and savoury steamed rice cake

Sokehah Cheah | 4:59 PM | | |



I've been hunting for a recipe of Steamed rice cake, which is eaten with palm sugar/gula melaka and garlic oil. Think it may be a Hakka kuih but I'm not quite sure.  Stumbled upon Christine's post of Steamed rice cup cakes with red beans and it came quite close to what I had in mind.  I modified the recipe a little and must admit that I'm pleased with the result.  This rice cake wasn't as chewy and 'crunchy' as those bought from the vendor as I didn't add any 'lye' water into the batter.  I had a bad experience of biting into a bitter rice cake once and had to throw it away immediately.  I reckon that the 'lye water' was not well mixed  into the batter or it was an accidental overdose, anyhow the taste was awful.













I'm quite happy to have omitted the lye water in this steamed rice cake.  It may not be that chewy, but nevertheless it's acceptable.

Recipe for Sweet and savoury steamed rice cake (Original recipe is 'here')

Ingredients
  • 85 gm rice flour  
  • 55 gm wheat starch (tang mein fun)
  • 1/4 tsp  salt
  • 2 cups water
  • 150 gm gula melaka + 3 Tbsp water
  • Garlic oil  
  • Screwpine/pandan leaves       

Method
  1. Mix rice flour and wheat starch with 1/2 cup water, stir well.
  2. Bring to the boil, 1.1/2 cups of water, add in the salt.  Quickly pour this boiling water into the flour mixture.  Continue stirring to mix till well combined.
  3. Grease the small bowls with some oil.
  4. Scoop the batter into the bowls, steam over high heat for 30 mins.  Insert a skewer into the centre to check for doneness.
  5. Melt the palm sugar with water and some pandan leaves.  Saute some chopped garlic with oil, set aside.
  6. Once cooled, unmould the rice cakes and serve with the palm sugar and garlic oil.
  7. Makes 5 small bowls of steamed rice cakes.



I'm submitting this post to  Muhibbah Malaysian Monday  hosted by 
Shaz of  Test with Skewer


25 comments:

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  1. Hi, thanks for sharing... we can have the saltish version with "choy poh" too.

    ReplyDelete
    Replies
    1. Yes, but the texture of the one with radish is slightly different.

      Delete
  2. hi cheah, i cant remember when was the last time i had this. This is quite rare to find these kueh nowadays. Quite a unique kuih actually especially the combination of that garlic and gula melaka sauce! great post..havent seen this for a very long time!

    ReplyDelete
    Replies
    1. I can get it once in a while from my usual kuih stall. Do agree with you that this is getting rare these days. Time to DIY!

      Delete
  3. I've never tried this rice cake with gula melaka. Thanks for sharing this lovely recipe Cheah.

    ReplyDelete
    Replies
    1. Glad to know that you're visiting again. Will look forward to reading your interesting posts and admire the lovely pics. Miss them!

      Delete
  4. I don't think I can still find this in the market, only those which has the preserved radish and minced pork or dried shrimps?

    ReplyDelete
    Replies
    1. Oh, so you've eaten this before? Looks alien to some readers! Can't understand why they're becoming extinct.

      Delete
  5. Love rice cake...now I am going to lick clean the sauce! Yummy!

    ReplyDelete
    Replies
    1. Actually what I like in this rice cake is the sauce.

      Delete
  6. I thought its savory one - I have never tried with gula melaka.

    ReplyDelete
  7. My place still got one stall selling but its savory ones. You come and I bring you go and try.

    ReplyDelete
    Replies
    1. I know the savoury type is like 'chwee kueh' but this is different. Seems like going to be extinct! The sauce is yum!

      Delete
  8. Ahhhh...finally ! Actually, my sis in law bought this from Seremban during last weekend gathering. It looks very much the same like yours. Very shinny & solid unlike the common rice cake which is rough & a bit sticky. Yours look very very smooth too. Must give this a try lol ! Oh man, craving for one of this now. Slurppppp.....
    Kristy

    ReplyDelete
    Replies
    1. The sauce makes the cake yummy. Oh, they have it in Seremban. Did you ask your sis-in-law what's it called?

      Delete
  9. This sounds delicious and it certainly is pleasing to the eyes. I really like this recipe. I hope you have a great day. Blessings...Marys

    ReplyDelete
  10. Cheah, this is new to me. I have not tried rice cake with gula melaka. I have some gula apong given to me by blogger friend in Sibu. I would like to try this with gula apong also.

    ReplyDelete
    Replies
    1. Maybe your mum will know. Understand that this is Hakka kuih. Looks like going to be extinct!

      Delete
  11. my mom's hakka and i usually eat lots of hakka food but i haven't heard of this kuih that you describe before but it does sound very intriguing! if you ever find it let me know and i'll try! in any case your kuih here looks equally good, even better than those sold in stores since this is so smooth and nicely made!

    ReplyDelete
    Replies
    1. Thanks, Janine. I suppose there are Hakkas from different clans, not quite sure. Some fellow bloggers opine that they don't seem to see this kuih any more but once in a while I do see this in the wet market.

      Delete
  12. Looks delicious and I have eaten once from a kuih stall. Must try your version without the lye water. Thanks for the recipe :)

    ReplyDelete
  13. from far I thought this was chwee kueh! I've never seen this kueh before, thanks for sharing this with us, I learn somthing new everyday!

    ReplyDelete
  14. What happens with the 2 cups of sugar ?

    ReplyDelete
    Replies
    1. Oops.... sorry, typing error, it should be 2 cups of water. Have edited the recipe, thanks for the alert.

      Delete

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