Thursday 1 October 2015

Steamed Corn Custard Glutinuos Rice Cake 蒸玉米糯米糕

Using my leftover steamed corn kernels and pumpkin chunks to prepare this delicious steamed item. I love the nice sweet flavour of the corn and coconut milk complimenting the savoury glutinuos rice layer :)

Yield: 6 x 6 cm diameter mini cakes

Steamed glutinuos rice layer
100g glutinuos rice 糯米
60g trim coconut milk 低脂椰奶
1/8 tsp salt 盐
1/2 blade pandan leaf 香兰叶

1. Rinse and soak glutinuos rice for 2 hours, or overnight.

2. Drain away the water. Add trim coconut milk and salt to the glutinuos rice in a heat resistant bowl. Place a few cut pandan leaves on top for added frangrance.

3. Steam in high heat for about 12~15 minutes, or till the rice is cooked. 

4. Loosen the cooked glutinuos rice and transfer it into 6 lightly greased silicon moulds. Compact the rice by pressing with a spoon. To avoid the rice from sticking to the spoon, wet the spoon before use.  Set aside.

If you have blue pea flower petals, you may want to add some blue rice grains to the glutinuos rice.

This is blue pea flower

Add about 1 tbsp of hot water to 10 flower petals. Let them soak till the pigment is released to the water. You may want to squeeze the petals to release more pigment.

Add about 1 tsp of cooked glutinuos rice to soak in the coloured water.

Add the coloured rice to the rest of the cooked glutinuos rice and mix.

You will get a nicer glutinous rice layer ^^


Corn Custard Layer
30g beaten egg蛋液
60g steamed corn kernels* 蒸玉米粒
20g top/cake flour 低筋面粉
10g corn flour 玉米粉
1 tsp rice flour 粘米粉
30g raw sugar 黄砂糖
85g trim coconut milk 低脂椰奶
1/8 tsp salt 盐
1/2 blade pandan leaf 香兰叶

* you may want to substitute part of the corn kernels by pumpkin chunks to get a more intense yellow hue.

1. Blend steamed corn kernels with trim coconut milk.

2. Mix all the ingredients, except the pandan leaf, in a bowl. Let the mixture stands for about 5 minutes to allow the flour to absorb the liquid.

3. Add pandan leaf to the mixture and heat over low heat till the mixture thickens.

4. Stir over low heat till the mixture thicken. Stir regularly to avoid the ingredients from sticking to the bottom.

5. Scoop the corn custard over the glutinuos rice.

6. Tap to even out the corn custard.

7. Steam in high heat for about 12 to 15 minutes, or till an inserted skewer came out clean. Let the steamed cakes sit in the pot for another 5 minutes.

8. Allow the steamed cakes to cool down on a wire rack before removing from the mould.

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