FERMENTED RICE CAKE RECIPES
STEAMED FERMENTED RICE CAKES - IDLY | MILDLY INDIAN
Steamed fermented rice cakes
Provided by mildlyindian
Categories Breakfast Main Dish Traditional
Total Time 925 minutes
Prep Time 180 minutes
Cook Time 25 minutes
Yield 30
Number Of Ingredients 5
Steps:
- Soaking
- to make the batter
- Setting for fermentation
- for steaming
Nutrition Facts : Calories 47 kcal, CarbohydrateContent 10 g, ProteinContent 1 g, FatContent 0.1 g, SaturatedFatContent 0.05 g, CholesterolContent 0.1 mg, SodiumContent 11 mg, FiberContent 0.05 g, ServingSize 1 serving
CHINESE STEAMED RICE CAKE—BAI TANG GAO | CHINA SICHUAN FOOD
Fluffy and chewy Chinese rice cake--Bai Tang Gao
Provided by Elaine
Categories Dessert
Total Time 155 minutes
Prep Time 130 minutes
Cook Time 25 minutes
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 681 kcal, CarbohydrateContent 156 g, ProteinContent 8 g, FatContent 2 g, SodiumContent 14 mg, FiberContent 3 g, SugarContent 55 g, ServingSize 1 serving
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CHINESE STEAMED RICE CAKE—BAI TANG GAO | CHINA SICHUAN FOOD
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Reviews 4.5
Total Time 155 minutes
Category Dessert
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- 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.
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