A sweet Chinese rice cake made from sweet glutinous rice flour, typically eaten during the Lunar new year this is an auspicious treat!
Author:Catherine Zhang
Ingredients
Scale
300ml Water (1 1/4 cup)
185g Brown sugar slab (6.5oz)
23g Wheatstarch or Cornstarch (3 tbs)
26og Glutinous rice flour (2 cups)
Instructions
Grease a 6 inch cake tin or bowl with vegetable oil
Combine the brown sugar slab and water in a small saucepan over medium heat, stirring occasionally until the sugar has completely dissolved
Remove from the heat and cool for 30 minutes or until cooled to room temperature
Prepare a steamer by bringing a pot of water to a boil (I used a bamboo steamer, but use whatever steamer you have available whether that's simply placing the tin on a rack in a large pot, or using a metal steamer)
In a large bowl combine the glutinous rice flour and wheat starch or cornstarch, and whisk until completely incorporated
Slowly add the brown sugar syrup, making sure to stir in between each addition
Mix until the batter is smooth
Pour the batter through a fine-meshed sieve into your greased cake tin or bowl
Cover the tin/bowl with cling wrap and place in a steamer to steam for 45 minutes, or until a skewer inserted in the center comes out without any milky liquid
Remove and cool completely
Once cooled unmold the rice cake and enjoy as you prefer!