CHINESE RICE CAKE CALORIES RECIPES

Steps:

• In a large mixing bowl, mix 150ml to 160ml water with rice flour. Combine well.
• In a small pot, melt sugar with the left water (350ml). Bring to boil over medium fire.
• Pour the hot sugar liquid directly to the rice mixture. Combine well and set aside to cool down until less than 40 degree C or room temperature.
• Mix yeast with 20ml and set aside for 5 minutes.
• Combine yeast water and rice mixture well, cover with plastic wrapper for proofing.
• Drop several drops of oil in the batter and combine well. Continue proofing until there is a thick layer of small bubbles on the surface.
• Prepare a plate (steel plate is highly recommended as they are usually quite thin) and brush some oil on surface (this can help the de-molding process).
• Bring the water to boil firstly and then pour the rice batter to hot steel plate around 80% full.
• Cover with lid and steam for 15 minutes over high fire. Wait for around 10 minutes after turning off the fire. Transfer the cake out, wait for minutes and move it from the plate. Set aside to cool down completely. Either cut into large wedges or small cubes. Serve cold with tea or as breakfast.

Steps:

• Dissolve sugar in hot water and set aside to cool down to warm or room temperature (under 38 degree C)
• Mix rice flour, flour and yeast in a large mixing bowl and stir in sugar liquid. Combine and mix well.
• Set aside to ferment for 2-4 hours based on the temperature. It takes me 2.5 hours in room temperature around 25-28 degree C until there are lots of small bubbles on the surface and the batter rises twice.
• Brush the moulds with oil and scoop the liquid to full 80% full. Bring water to boil in wok and then steam the cakes for 20 minutes over high fire.
• Wait for 5 minutes, transfer out, cool down slightly and de-mould when still warm.
• This cake should be served warm. Reheat before serving if necessary.