RICE FLOUR RECIPES CHINESE RECIPES

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CHINESE STEAMED RICE FLOUR CAKE (HUAT KUEH) - ASIAN RECIPES



Chinese Steamed Rice Flour Cake (Huat Kueh) - Asian Recipes image

‘Huat’ literally means ‘rise’ or ‘bloom’ in Chinese. Usually this is in reference to prosperity, luck and fortune. Therefore it is often referred to as ‘prosperity cake’ which is often made for special occasions such as Chinese New Year or as offering for prayers. As huat kueh signifies good luck and fortune, it is important to achieve the split top which resembles abundance. In the olden days, there are a lot of taboos associated with the preparation of this cake which includes no quarrelling in the kitchen, no unlucky words mentioned, no peeping into the steamers and etc.

Provided by AsianInspirations

Total Time 40S

Prep Time 20S

Yield 3-4

Number Of Ingredients 6

200g rice flour
100g icing sugar
160ml water
½ tsp baking soda
½ tsp baking powder
food colouring (optional, pink is most commonly used)

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.

CHINESE NEW YEAR CAKE: THE DELICIOUS, EASY RECIPE FOR ...



Chinese New Year Cake: the delicious, easy recipe for ... image

Nian gao, or Chinese New Year cake is a steamed cake typically enjoyed during Lunar New Year celebrations. Made from glutinous rice flour, it is a symbol for a more prosperous year.

Provided by Cookist

Total Time 3

Yield 8

Number Of Ingredients 8

glutinous rice flour, 1 pound
Ground ginger, 4 tsp
Salt, 1/2 tsp
brown sugar bricks, 12.5 ounces
Water, 1 1/2 cups
canned full-fat coconut milk, 1 cup
Oil, 1 tsp, plus extra
red date, 1

Steps:

  • Grease a cake pan with cooking spray or butter. Set aside.
  • Combine rice flour, ginger, and salt in a large bowl.
  • Break the sugar bricks into smaller pieces. Put them in a pot. Add in the water, then cover the pot with a lid and let the water come to a boil. Stir the mixture occasionally, and continue boiling until the sugar dissolves. Remove the pot from the heat.
  • Stir the coconut milk and oil into the sugar water. Leave for 5 to 10 minutes to cool.
  • Slowly whisk the sugar syrup mixture into the flour mixture.
  • Stir until the batter feels loose and is mostly lump-free.
  • Strain the batter into a new bowl.
  • Make sure to strain it well.
  • Pour the batter into the prepared cake pan. Tap the pan on your work surface to get rid of any air bubbles in the batter.
  • Wrap the top of the pan with foil.
  • Set a steaming rack in a large wok. Pour enough water into the wok so that there is about a 1/2-inch gap between the surface of the water and the steaming rack. Place a lid on the water and bring the water to a boil. Put the cake pan on the rack. Replace the lid and steam the cake over medium heat for 50 minutes to 1 hour. Add more water as necessary.
  • Once the cake has finished cooking, remove it from the wok and allow it to cool overnight. Place a red date in the center.
  • Serve and enjoy!

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