Skip to main content

Light Brown Sugar steamed Rice Cake ~ 蒸黄糖糕

 

I adapted this recipe from the Bak Tong Ko recipe which I posted some time ago.  I just changed the sugar to light brown sugar and steamed this in small bowls.  These small light brown sugar steamed rice cakes turned out soft and bouncy and you can just steam them again if there are any leftovers.  A faster method is to cover it with a damp paper towel and put in the microwave for 30 seconds.




Light Brown Sugar steamed Rice Cake  ~   蒸黄糖糕   
Ingredients
  • 150 gm rice flour
  • 150 ml water
  • 100 gm light or brown sugar
  • 150 ml water (to boil with the brown sugar)
  • 3 to 4 pandan/screwpine leaves
  • 1 Tbsp warm water
  • 1 tsp sugar
  • 1 tsp dried yeast
  • 1/2 tsp baking powder to be added last
Method
  1. Put rice flour into a mixing bowl, whisk it.  Mix in water and stir till free of lumps.  Set aside.
  2. Boil water with the brown sugar and pandan leaves till sugar has dissolved.  Discard pandan leaves.
  3. Pour this hot syrup into the rice mixture, stir to mix well.  Sieve the mixture into another bowl to free of lumps.
  4. Let the mixture cool till lukewarm, about 20 minutes.
  5. Meanwhile, mix the yeast with sugar and warm water, give it a stir and let it ferment till bubbles appear, approximately 5 to 10 minutes depending on the weather.
  6. Pour the yeast mixture into the warm rice mixture, stir thoroughly especially to the bottom to make sure everything is mixed well.  Add in the oil and mix well.
  7. Cover the bowl with cling wrap, place it in a warm place and let it ferment till plenty of bubbles appear.  This will take about 1 to 2 hours, depending on the weather.  Lightly grease 5 small bowls with a bit of oil.
  8. Meanwhile prepare the steamer with enough water and set it to boil.
  9. Stir the  mixture thoroughly and add the baking powder, give it a final stir.  Pour the mixture into the greased bowls.
  10. Steam the cakes in the steamer with rapidly boiling water, on high heat for about 25 to 30 minutes.  Test with a skewer till it comes out clean.
  11. Remove rice cakes from steamer and let cool for a while before unmoulding to let cool completely before cutting with a plastic knife.
  12. Yield :  5 small rice cakes.
Note :
  1. The yeast smell can be overpowering if the rice cake is eaten warm, after removing from the steamer.  The rice cake should be consumed after it is cooled completely.
  2. Over proving the mixture may result in a yellowish cake, after steaming.


Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo
16 comments
Read more

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.
13 comments
Read on for the Recipe

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe