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')
- 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
- Mix rice flour and wheat starch with 1/2 cup water, stir well.
- 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.
- Grease the small bowls with some oil.
- Scoop the batter into the bowls, steam over high heat for 30 mins. Insert a skewer into the centre to check for doneness.
- Melt the palm sugar with water and some pandan leaves. Saute some chopped garlic with oil, set aside.
- Once cooled, unmould the rice cakes and serve with the palm sugar and garlic oil.
- Makes 5 small bowls of steamed rice cakes.
I'm submitting this post to Muhibbah Malaysian Monday hosted by
Shaz of Test with Skewer