电子锅白糖糕 Rice Cooker Steamed Sweet Rice Cake

Yield: 14cm round cake 圆形米糕,or或

       2x12cm round cakes, or或

       20x12cm rectangle mould长型米糕

Ingredients材料

70g rice flour 粘米粉

60g water 水

100g water 水

45g fine sugar 细白糖

1 pandan leaf, optional 香兰叶，可不加

1/4 tsp instant dry yeast 速发干酵母

1 tsp water 水

Directions做法

1. Line a 14 cm cake tin , or two 12cm plates, with parchment paper. 

将14cm圆模, 或两个12cm圆盘铺上不沾粘烘烤纸

2. Mix rice flour and 60g of water in a mixing bowl into a paste. Set aside.

将粘米粉加入60g水搅和。

3. Heat up 100g water with sugar in a pot till rolling boil. You may add the pandan leaf for added aroma.

将100g的水和细糖加入一容器中加热至沸腾。可加入香兰叶一起煮增添香味。

4. Pour the boiling sugar water to the rice paste in (2) and stir well. Partially cover and let the batter cool down for about 10～15 minutes.

把沸腾的糖水倒进粉浆中搅均。加盖半掩并让米糊稍冷却大约10～15分钟。

5. When the batter cools to around 35 degree Celsius, pour the yeast premixed with 1 tsp of water into the batter. Blend well.

酵母先和1茶匙水混均，待用。当米糊温度降到不超过35度Celsius，（温度太高会影响酵母），将酵母水加入米糊中，混均。

6. Cover the batter with a lid and let it proofs for 2 to 3 hours. At the end of the proofing, small bubbles will float at the surface of the batter.

盖上盖子，让米糊发酵2到3小时。发酵完毕，米糊表面会出现许多小气泡。

7. Give the batter a good stir before pouring into the lined cake tin. 

将米糊搅拌均匀后，才倒进铺有防沾纸的模中。

A. Using a rice cooker to steam

8. Pour about 400 ml of water into a rice cooker and place a steamer stand in it. 

Select 'Steam' function and set the cooking time to 

A) 5 minutes if steam in two separate plates, or 

B) 7 minutes if steam in one cake tin

and start steaming the batter in the rice cooker till cooked.

将大概400ml的水倒入电饭锅中，置入蒸架，选择“蒸煮”功能，设定烹煮时间为

A) 5分钟，如果分两盘，或

B) 7分钟，如果用一个蛋糕模，

启动电饭锅蒸米糊至熟。

9. Let the cake cool down before cutting it :)

让白糖糕冷却后才切片食用 :)

B. Using a pot over stove to steam

You can also steam the batter in a covered  pan or pot for 15 to 20 minutes in medium heat.

你也可以用有盖的平底锅或小锅以中火蒸15~20分钟。

P.S. A thicker cake, like the one in a round cake mould, will need longer steaming time, and vice versa. A thinner cake in a bigger plate is recommended :)

较厚的白糖糕需较长的蒸煮时间，反之则较短。薄片较好吃 :)

C. Using a mini electric steamer

In 2 small trays

Grease the two small trays before pouring in the batter.

Turn the timer to 15 minutes, and steam from cold water. Allow the cake to stay in the steamer for about 5 minutes.

Wrap the cake with cling wrap for easy dispensing of the cake :)

Rice Cooker Egg Custard Tarts 电饭锅蛋挞

This is a small portion recipe which produces four egg custard tarts using a rice cooker to bake. The quantity is ideal for a family of four for a light tea break.

For quantity more than 4 tarts, baking in an oven would be a better choice. 

Yield: 4 x 5cm round egg tarts

Using 60g egg

Crust Ingredients

30g unsalted butter, softened

15g icing sugar

10g beaten egg

60g all purpose flour

1/8 tsp salt

1/2 tsp lemon zest (optional)

挞皮食材

30g 无盐奶油，室温回软

15g 糖霜

10g 打散的蛋

60g 普通面粉

1/8茶匙 盐

1/2茶匙 柠檬皮碎 (可不加）

Egg filling iingredients

35g beaten egg

20g fine sugar

55g milk

Pinch of salt

蛋馅食材

35g 打散的蛋

20g 细糖

55g 牛奶

少许盐

Directions

1. Strain the lightly beaten egg before use.

1. 将打散的蛋过滤。

2. Loosen the flour and salt by using a hand whisk.

用打蛋器搅散面粉和盐。

3. Cream the softened butter till it becomes pale yellow. Add in the icing sugar and mix well.

将软化的奶油稍微打发，加入糖霜混合。

4. Slowly add in the 10g (about 2.5 tsp) beaten egg and mix well. Followed by lemon zest.

慢慢加入10g的蛋（大概2.5茶匙）混均。再加入柠檬皮碎。

5. Fold in the flour using an spatula till the mixture turns into a soft smooth dough.  Shape the dough into a long cylindrical shape and wrap with food wrap. Let it cool in the fridge for 20 minutes.

加入面粉用搅拌器混合成无粉粒的顺滑面糰。将面糰整成长条状，再用保鲜纸包好，放入冰箱冷藏20分钟。

6. While waiting for the dough to be ready, we can prepare the egg custard filling. Mix  the remaining beaten egg (about 35g) with sugar and milk. Try to stir lightly to minimize air bubble from forming.

在等待面糰的时候，我们可以准备蛋馅。将剩余的蛋液 （大约35g) 和糖跟牛奶混均。避免在搅拌时产生太多气泡。

7. When the dough is ready, divide it into 4 equal portions ( about 30g each) and shape into small balls.

将面糰平分成4份 （各大约30g),滚成圆球。

8. Place a dough in a chicken pie or mini tart mould. Press the dough to follow the wall of the mould to about 3/4 height.

将小面糰放入圆模中，用手指压成碗状，高度约3/4模高。

9. Pour in the egg custard mixture from (6) into the four tart shells. 

将混合好的蛋液倒入挞模中。

10. Place the four raw tarts into the rice cooker. Select the 'Quick Cook' function, or normal rice cooking function, and start the first cooking cycle.

If you are using the 'Cake'function to bake, stop the baking process at around 25 to 30 minutes. The full 45 minutes cycle will over-cook the egg filling.

将生蛋挞放入电饭锅中。选择“快煮”功能或一般煮饭功能，启动功能做第一轮的烹煮。

如果你用“烤蛋糕”功能来烤，只需烘至25～30分钟。一般电子锅的“烤蛋糕”功能需40～45分钟，过长的烘烤时间会让蛋糊干掉。

10. When the rice cooker beeps, indicating the cooking process is over, re-select the 'Quiick Cook' function, and let the egg tarts go through a second round of cooking process.

当烹煮完成，再启动第二轮的烹煮。蛋挞经过两轮的烹煮，效果较佳。

11. When the second cooking process is over, open the rice cooker lid to check whether the tarts are cooked.

当第二轮的烹煮结束，打开锅盖再查看蛋挞是否煮熟。

If the egg tart is cooked, the crust will detach from the mould, and the egg custard is firm.

如果蛋挞已熟，挞皮会离模，蛋馅会凝固。

12. Transfer the egg tarts to a wire rack to cool down for about 10 minutes. Remove the tarts from the mould when it is still warm.

将蛋挞放凉10分钟。当蛋挞还有微温时，将蛋挞脱模。

13. Serve warm:)

乘热享用 :)

Yon can also bake these tarts in a oven set at 170 degree Celsius for about 20 to 25 minutes.

Baked on 6 March 2017