Steamed mini rice cake

A popular delicacy snacks where i loved to dab with some orange-coloured sugar. Some people prefer to go with some grated coconut. My mother used to make this when i was younger by using rice and some fermented wine 'biscuit' which then sprinkle to the rice cover and let it ferment for 3 days. Today, being vegetarian i have already omitted any alcohol part. As i was searching the You-tubes for other snack recipes and i happened to come across this which used only yeast! And recently i gave a try..

For a first try, i have halved the original recipe. And i am using the 'chwee kuey' mould, so it roughly make about 18 pieces. I added pandan paste for the green, red food permitted colouring and some orange aroma oil for the white. But i guess the yeast smelt too strong that it covered the the aroma. For this recipe, i did not use coconut milk as i don't like it too be too heavy. Perhaps the next time i can try with lemongrass to give the cake a light-scented smell.

Ingredients

A packet of yeast + 1 tbsp of sugar + 2 tbsp of warm water
- mixed well and cover with plastic film and leave it to ferment.
200 g Rice Flour         }
1 tbsp tapioca Flour    } mixed with 150ml of water

Method

Bring 200 ml of water (coconut milk) and 100 g of sugar to boil (optional : pandan leaves or lemongrass). Leave to cool. Next in a mixing bowl, pour the yeast mixture which has raised about 20 minutes together with the syrup water to the flour. Mix well. Cover with plastic film and leave it to raise in an oven with light on for 6-8h. After 6-8h, the batter should have raised with 'bubbles', stir in 1 tbsp of oil. Prepare the steaming tray, grease the mould and steam for a minute. Separate the batter if you want to add in some colourings. And pour them into the steamed greased mould and steam for 10 minutes. Remove the moulds and leave to cool before taking the cakes out. Serve warm or cold.
Enjoy.