Steamed Sweet Rice Cake

A simple steamed rice cake that is easy to make, just need to wait ... You would enjoy the nice alcohol aroma at the end of the 3-hour proofing. I used a small glass container to steam the rice cake which made it split in the middle due to thickness. Maybe I would use a smaller container to give a thinner cake next time 😉

Raw cane sugar was used instead of the usual fine white sugar, to I named it as 黄糖糕 instead of its common name 白糖糕 😉

Ingredients

{A}

65g rice flour

5g tapioca starch/rice flour

60g water

{B}

100g water

45g raw cane sugar/fine sugar

1~2 blades pandan leaf

{C}

1/4 tsp instant dry yeast

1 tsp water, 5g

{D}

1/2 tsp rice bran oil/mild flavour vegetable oil

Directions

1. Mix ingredient {A} together into a smooth paste. Set it aside.

2. Heat ingredient {B} in a heat-resistant bowl till it boils.

3. Pour the hot ingredient {B} to mix with ingredient {A} into a smooth batter. Set it aside to cool down to about 35℃. It would take about 45 to 60 minutes to cool down in room temperature.

4. While waiting for the batter to cool down, mix ingredient {C}. Just sprinkle the dry yeasts over the water and let them slowly soak up the water. The yeast water would become foamy after a while.

5. When the batter has cooled to around 35℃, mix ingredient {C} to it.

Let the batter proof for about 3 hours or till small bubbles can be seen on the surface. You would be able to smell a nice alcohol aroma.

6. Stir ingredient {D} to the batter. And start to heat up the rice cooker using "Steam' function.

7. Pour the batter to a heat-resistant glass container (14x10x5 cm) lightly coated with rice bran oil.

8. Stand the container in the steamer tray, and start the "Steam" function of a rice cooker. The cake would cook in about 15 to 20 minutes.

End of steaming 👇

9. Remove the steamed rice cake from the rice cooker, and cool over a rack.

Cut the rice cake using a plastic knife after it has completely cool down. Enjoy 😋