Steamed Rice Cake 蒸米糕

This is the Star Recipe shared by Huiyin. Adapted from Chef Alex Goh's CookBook. Some friends feedback that they couldn't make these rice cakes with success. Their cakes not only didn't 'smile' but end up with a dent. So in order to figure out what could have gone wrong, I gave the recipe a try.

Here's the original recipe and the one in red is mine, a detailed one. I added coconut milk for that extra fragrant and I ate it with red sugar :)

- 200g Rice Flour
- 75g Hong Kong Flour/Cake Flour
- 3 Tsp Double Action Baking Powder
- 110g sugar
- 330g water
- Any colouring of your choice

1) Mix all ingredients together until well blended and sugar dissolved
2) Add in colouring and stir until well mix
3) Pour batter into a lined cupcake mould until 90% full
4)Steam in a preheated steamer for 25mins
5) Remove from mould and cool it on wire rack

- 200g Rice Flour
- 75g Hong Kong Flour
- 3 tsp Double Acting Baking Powder (Use only DOUBLE ACTING Baking Powder. Normal baking powder will NOT do.)
- 85g fine sugar
- 200g water
- 150g coconut milk
- Red sugar

1) Combine coconut milk and water. Set aside.

2) In a big bowl, combine the flour, baking powder and sugar. Stir the dry ingredients using a small balloon whisk until well mixed. Make a well in the centre and gradually add in (1). Stir gently until the batter is well blended and smooth. IMP
ORTANT NOTE: Take care not to over whisk the batter. Sieving the batter is NOT necessary. Resting for batter NOT required.

4) Bring water in steamer to boil under HIGH HEAT. Once boiled, lower muffin tin into steamer. Steam at HIGH HEAT for 25mins.

5) Remove cakes from tin and cool on wire rack. Can be consumed warm or cooled.

HUAT AH! Haha... Enjoy! :)

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