Ingredients A |
|
|
3 |
Cups |
Rice Flour |
3 |
Cups |
Water
|
1½ |
Cup |
Sugar |
¼ |
tsp. |
Salt |
|
|
|
Ingredients B |
|
½ |
Tbs. |
Yeast |
2 |
Tbs. |
Warm Water |
|
|
|
|
|
|
|
|
|
Ingredients C |
|
1 |
tsp. |
Oil |
|
|
|
- Mix well Ingredients B and set aside for later use.
- In a pot (3-5 Qt.) over medium to low heat, combine Ingredients A. Using a whisk and stir continuously for about 10 minutes or so, enough to dissolve sugar.
- Remove rice mixture from heat. Pour through a sieve into a bowl, this filters out any clung in the mixture.
- Allow the rice flour mixture to cool for about 20 minutes, and then stir in yeast mixture. Combine well with a whisk.
- Grease the corningwares. (This recipe will require two approximate 6’x6’x3’ casserole corningware .)
- Pour the mixture about 1 inch deep into the corningwares. Allow the mixture to ferment and bubble for 2-3 hours (preferably in a warm place or lukewarm oven).
- Boil the steamer with half pot of water. Right before steaming, mix well the rice cake mixture and then steam rice cake over high heat for 25-30 minutes.
- Remove from heat. Set aside to cool then brush the surface with oil, cut, and serve.
This is often a favorite dim sum dessert. Yum!