Malaysian Steamed Rice Cake
Ingredients
Blended base
- 1 cup rice
- 1.5 cups water
Dry mixture
- 2 cups rice flour
- 0.5 cups wheat flour
- 0.5 cups sugar
- 3 teaspoons yeast
- 2 teaspoons cooking oil
- a pinch of salt
Preparation
Blend the rice and water until smooth.
Pour the blended mixture into the container with the dry ingredients and mix well; let it rest as it may be thick.
Cover the container and ferment for 2 hours or until the mixture rises.
Stir the mixture with a spoon, add food coloring if desired, and let it rise again without over-rising.
Pour into oiled molds, filling them completely.
Steam for 15 minutes on medium-high heat, then let cool slightly before removing.
Serving suggestion
Serve with grated coconut and a pinch of salt.
