I'm dreaming of a whiiite... rice cake 🍚❄🎵🎶 Soft, bouncy and springy... oh my!! A snow white cake for a snow white kind of day 🌨
Traditional Chinese rice cake (aka white sugar sponge cake, Chinese honeycomb cake) is not made like your typical baked cake. It is steamed. White rice flour and white sugar is cooked over the stove with water, cooled then set aside to ferment with the addition of yeast until the batter surface is bubbly. The activated yeast creates a spongy consistency with a honeycomb look after steaming. It is very simple to make at home with four ingredients.
The flavour is mellow sweet with a bit of pleasant tang due to the fermented batter. The blend of rice flour and yeast is similar to nostalgic sweet Chinese rice wine and a taste I love. But the real beauty here is all in the bounce #beautybounce #squeezeworthy #whitedelicious #snowwhitebeauty
They say it is best served warm, but I love it cool- it has this refreshing flavour that makes your taste buds crave for more... bite after bite 😋
Chinese Steamed Rice Cake
Makes 1 size of 9" pie plate
200 g rice flour (not glutinous)
110 g sugar
350 ml water
3 g yeast
30 ml warm water
Prepare The Batter by adding rice flour, sugar, and water in a bowl. Whisk until smooth (the batter should be smooth and thin without any lumps).
Place the bowl in a pan with water and heat over medium-low heat for five minutes. Whisk continuously without letting the flour thicken on the bottom. The viscosity should be medium smooth. After heating, remove it from the pan and let it cool.
Combine the yeast with warm water in a bowl and mix well. When the batter is cool, add the yeast mixture and mix well. Then, cover the bowl with wrap. Let it ferment at room temperature for 1 to 2 hours until tiny bubbles are formed.
Pour the batter into your heat-proof safe plate for steaming. Steam for 14 minutes on high heat (DO NOT OVERCOOK or it will turn out dry and hard). After steaming, remove from heat and allow it to cool well.
Cut the rice cake into your desired size and shape. Enjoy! 🤤🥰
Chinese Steamed Rice Cake (Full Recipe)
Makes 1 size of 9" pie plate
200 g rice flour (not glutinous)
110 g sugar
350 ml water
3 g yeast
30 ml warm water
Prepare The Batter by adding rice flour, sugar, and water in a bowl. Whisk until smooth (the batter should be smooth and thin without any lumps).
Place the bowl in a pan with water and heat over medium-low heat for five minutes. Whisk continuously without letting the flour thicken on the bottom. The viscosity should be medium smooth.
After heating, remove it from the pan and let it cool. Combine the yeast with warm water in a bowl and mix well. When the batter is cool, add the yeast mixture and mix well. Then, cover the bowl with wrap. Let it ferment at room temperature for 1 to 2 hours until tiny bubbles are formed.
Pour the batter into your heat-proof safe plate for steaming. Steam for 14 minutes on high heat (DO NOT OVERCOOK or it will turn out dry and hard). After steaming, remove from heat and allow it to cool well.
Cut the rice cake into your desired size and shape.
