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Thursday, 21 November 2013

电子锅白糖糕 Rice Cooker Steamed Sweet Rice Cake



Yield: 14cm round cake 圆形米糕,or或
       2x12cm round cakes, or或
       20x12cm rectangle mould长型米糕

Ingredients材料
70g rice flour 粘米粉
60g water 水

100g water 水
45g fine sugar 细白糖
1 pandan leaf, optional 香兰叶,可不加

1/4 tsp instant dry yeast 速发干酵母
1 tsp water 水


Directions做法
1. Line a 14 cm cake tin , or two 12cm plates, with parchment paper. 
将14cm圆模, 或两个12cm圆盘铺上不沾粘烘烤纸



2. Mix rice flour and 60g of water in a mixing bowl into a paste. Set aside.
将粘米粉加入60g水搅和。




3. Heat up 100g water with sugar in a pot till rolling boil. You may add the pandan leaf for added aroma.
将100g的水和细糖加入一容器中加热至沸腾。可加入香兰叶一起煮增添香味。




4. Pour the boiling sugar water to the rice paste in (2) and stir well. Partially cover and let the batter cool down for about 10~15 minutes.
把沸腾的糖水倒进粉浆中搅均。加盖半掩并让米糊稍冷却大约10~15分钟。



5. When the batter cools to around 35 degree Celsius, pour the yeast premixed with 1 tsp of water into the batter. Blend well.
酵母先和1茶匙水混均,待用。当米糊温度降到不超过35度Celsius,(温度太高会影响酵母),将酵母水加入米糊中,混均。




6. Cover the batter with a lid and let it proofs for 2 to 3 hours. At the end of the proofing, small bubbles will float at the surface of the batter.
盖上盖子,让米糊发酵2到3小时。发酵完毕,米糊表面会出现许多小气泡。



7. Give the batter a good stir before pouring into the lined cake tin. 
将米糊搅拌均匀后,才倒进铺有防沾纸的模中。


A. Using a rice cooker to steam

8. Pour about 400 ml of water into a rice cooker and place a steamer stand in it. 
Select 'Steam' function and set the cooking time to 
A) 5 minutes if steam in two separate plates, or 
B) 7 minutes if steam in one cake tin
and start steaming the batter in the rice cooker till cooked.
将大概400ml的水倒入电饭锅中,置入蒸架,选择“蒸煮”功能,设定烹煮时间为
A) 5分钟,如果分两盘,或
B) 7分钟,如果用一个蛋糕模,
启动电饭锅蒸米糊至熟。



9. Let the cake cool down before cutting it :)
让白糖糕冷却后才切片食用 :)



B. Using a pot over stove to steam

You can also steam the batter in a covered  pan or pot for 15 to 20 minutes in medium heat.
你也可以用有盖的平底锅或小锅以中火蒸15~20分钟。





P.S. A thicker cake, like the one in a round cake mould, will need longer steaming time, and vice versa. A thinner cake in a bigger plate is recommended :)
较厚的白糖糕需较长的蒸煮时间,反之则较短。薄片较好吃 :)


C. Using a mini electric steamer
In 2 small trays
Grease the two small trays before pouring in the batter.

Turn the timer to 15 minutes, and steam from cold water. Allow the cake to stay in the steamer for about 5 minutes.







Wrap the cake with cling wrap for easy dispensing of the cake :)


6 comments:

  1. can use little for water? i dont digital weight.

    ReplyDelete
    Replies
    1. Hi Huiwen, you can make a direct conversion between gram and ml. 70g water = 70ml 😊

      Delete
  2. Thx for sharing
    Goh NgaiLeng. Always love to follow ur recipes bcos ur explanation is so clear with steps by steps pic.

    ReplyDelete
    Replies
    1. Hi Maria, thank you for leaving me your sweet comment. I'm happy that you enjoyed reading my recipes 💕😀

      Delete
  3. Thks for the detailed cooking instructions. Very helpful n easy to understand the step by step guide.

    ReplyDelete
    Replies
    1. Hi Pauline, thank you for sending me this very encouraging comment 💕💕😊

      Delete

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