This happened to be one of my mum’s favorite kuehs and she would usually buy it from the market stall. It was only recently out of curiosity that I found a recipe to try making this rice cake and apparently it is actually the favorite of a lot of friends! You need to see the honeycomb effect then this steam cake is a success!
Ingredients A: Mix together until no lumps
Rice flour 140g
Ingredients B: Mix and melt into sugar syrup on low heat
Sugar 140g ( I used 130g, suggest use less)
Salt 1/4 tsp
Ingredients C: Mix and set aside
Yeast 1/2 tsp
Warm Water 1- 2 tbsp
Ingredients D: Oil the steaming dish
Oil 1 tsp
- Mix A and B and then C. Cover with damp cloth and let it proof for about 2 hours.
- Grease steaming pan with oil and add the remaining oil to the mixture.
- Get water boiling in pot / wok / steamer and steam the cake for 15-20 mins on mid – high heat. Stick chopstick in the middle of pan. If fully cooked, there will be no residue.
- Remove cake and wait until cool to cut and serve.