CHINESE STEAMED RICE CAKE RECIPE 2010 RECIPES

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.

Steps:

• To Cook Prepare a steamer by bringing water to boil on high heat. Line each bowl with cling wrap or a piece of baking paper. Make sure the lining is as close to the sides as possible. In a mixing bowl, sift rice flour, baking powder and icing sugar. Add water and food colouring, and mix well. Just before filling the moulds with the batter add baking soda and mix well. Fill each mould to ¾ full and steam on high heat for 15-20 mins. Insert a skewer into the middle of the cake. If the skewer comes out clean, the huat kueh is ready. Remove from steamer then take the huat kueh out from the moulds to cool. Serve plain or with any breakfast spread. When it becomes dry and hard the next day, steam the cakes again before eating.