Steamed Pulut Hitam Kueh Salat

Using my Steamed Pandan Custard Glutinous Rice Cake recipe to prepared a black glutinous rice version. If you like the aroma of black glutinous rice, you may like this steamed cake, too 😋 The black glutinous rice grains added some crunchiness to the sticky rice layer 😉

Yield: one 14x10x3 cm cake
Pan size: rectangular glass bowl 14x10x5cm, tapered side, heat-resistant.

Ingredients

Black Glutinous Rice Layer
70g glutinous rice

30g black glutinous rice 
2g low-sodium salt
25g low-fat coconut milk

50g soaked black glutinous rice water
1 blade pandan leaf

Pandan Custard Layer
20g pandan paste*
100g low-fat coconut milk
1 egg, about 55~58g
10g rice flour
1g corn starch
15g fine sugar

20g raw sugar/fine sugar

* Blend 20g pandan leaves with 50g water, and collect 20g of it without straining.

Directions

1. Line a 14x10x5cm glass bowl with parchment paper, and coat both the shorter edges with vegetable oil.

2. Rinse and soak both glutinous rice with warm water for 4 hours plus, or overnight.

3. Drain away the soaked water and collect about 50g of it for use later.

Pour coconut milk, 50g soaked mixed glutinous rice water, and salt to the soaked mixed glutinous rice in a heat resistant bowl.

Add soaked mixed glutinous rice water till all the rice has been submerged.

Place cut pandan leaf over the mixed glutinous rice.

4. Pour about 100g of water into the inner pot of a mini rice cooker.

Stand the bowl of glutinous rice over a steamer rack in the mini rice cooker.

Start the cooking process. When the program switches to "Keep Warm" mode, let the mixed glutinous rice simmer for about 5 minutes to dry up the rice. The cooking time was about 20 to 25 minutes, or till the rice is cooked.

Let the rice cool down to room temperature.

5. Fluff the cooked glutinous rice before adding to the prepared glass bowl in Step 1. Press the cool mixed glutinous rice into the base of the bowl. Use the back of a spatula to compact the mixed glutinous rice layer.

6. Combine all the ingredients under the Pandan Custard Layer together in a bowl.

Stir over low heat in a pot,

till the custard thickens.

Pour the thickened custard over the mixed glutinous rice layer

7. Pour enough water into the inner pot of a rice cooker to last for at least 20 minutes steaming. Stand the glass bowl over a steamer rack.

Select "Steam" function and set the "Cooking Time" to 20 to 30 minutes*. And start the program.

My IH rice cooker could not set the steaming time below 30 minutes 😔

20 minutes later ...

After the "Steam" program has completed, let the cake simmer for about 5 to 10 minutes in the rice cooker, or till the pandan custard has completely solidified.

8. Transfer the steamed cake out of the rice cooker to cool down over a wire rack.

Lift out the cake to cool further after about 15 minutes

Use an acrylic cake knife to cut the steamed cake and enjoy within the same day 😋😋

Steamed Ajitama Tamago (Seasoned Egg)

Not a perfect Ajitama tamago with gel-like yolk, but this is just my first step to cooking the Japanese seasoned soft-boiled egg using steaming method. Half-cooked yolk is better than raw yolk, hehe 😆 My purpose of steaming the eggs instead of boiling them in a big pot of water was to save water and precious energy. Using just 40ml of water is more energy efficient than boiling a big pot of water for just 2 eggs 😃

I first tried to prepare the seasoned soft-boiled egg using the more nutritious NuYolk egg. However, my first few early attempts failed with the egg white sticking to the membrane and the shell. Later, after searching for solutions, then realized the protective coconut oil coating could be the main cause of the failure. I cleansed away the coconut oil coating and kept the eggs at room temperature for 24 hours before cooking them. Amazingly, the problem was solved 😄

Ingredients

2 eggs, about 55g each, poke a hole at the broader end of the eggs.

Marinade

50g hot water

15g yosenabe sauce/soy sauce *

3g low-sodium salt

4g raw sugar

1g dark soya sauce for colour

70g ice cubes

* Yosenabe sauce saved the trouble of having to boil soya sauce in mirin and dashi broth.

Directions

1. Rinse eggs, and place in two small metal cups lined with wet tissues. 

If you’re using “nu yolk” eggs, you need to clean away the coat of protective coconut oil on the shell, and let the egg rest for 24 hours before steaming. This helps to reduce the difficulty in peeling the egg shell later.

2. Poke a shallow hole at the broader end of the egg. Do not poke through the membrane underneath the egg shell.

3.  Pour 40ml of water into the inner pot of a mini rice cooker. . 

Place the two eggs in metal cups into the rice cooker. Close the lid and start the cooking process

Start a 10-minute countdown timer at the same time.

When the timer rings, switch to “Keep Warm” for 1 minute.

4. Prepare a bowl of ice water while waiting. 

After the 1-minute keep warm function ends, submerge the eggs in the ice water for 10 minutes. 

Crack the egg shell and let the eggs continue to soak for 5 minutes before peeling off the shells.

5. While waiting to peel the eggs, dissolve all the marinating ingredients, except the ice cubes, in a small cup big enough to hold two eggs. 

Add the ice cubes after all the sugar has dissolved.

6. Add the two eggs to the marinade and cover with a lid. Swirl the cup occasionally to ensure even coating of the marinade around the eggs. Keep the eggs with marinade in fridge overnight.

7. Cut the eggs and serve in ramen 🍜