Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, steamed rice cake. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Steamed Rice Cake is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Steamed Rice Cake is something which I’ve loved my entire life.

Huge Range Of Seeds In Generous Pack Sizes. Browse Our Range of Snacks at Holland & Barrett. Chinese steamed rice cake or called white sugar rice cake (白糖糕 bai tang gao), is a traditional Chinese pastry. The cake is sweet and sometime slightly sour in taste due to fermentation of rice batter.

To get started with this recipe, we have to first prepare a few ingredients. You can have steamed rice cake using 6 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Steamed Rice Cake:

1. Prepare 1-2 cups glutinous rice
2. Make ready 1 cup grated coconut
3. Get as required Sugar/jaggery
4. Get 1 Banana leaf
5. Take as required Dry fruits optional
6. Prepare as required Food colour optional

Although the ingredients are similar, the two types of steamed rice cakes are different. The rice cakes are made from a combination of rice flour and tapioca starch. The tapioca starch gives the rice cakes a chewier quality. If you only used rice flour, the rice cakes will be firmer and denser when you bite into them.

Instructions to make Steamed Rice Cake:

1. Soak the rice for about 3 to 4 hours. After that grind it roughly and mix with a pinch of food colour.
2. In a bowl take the grated coconut, sugar or jaggery, and dry fruits. Mix it well and keep it aside.
3. Now heat a kadhai with 3 to 4 cups of water, when it starts boiling dip the banana leaf for 1 to 2 mins.
4. Now take 1 square size of banana leaf, first spread layer of grind rice, second spread grated coconut, third layer with rice. Now, fold the leaf from each side and tie it with the help of thread. When everything is done let them steam in a steamer or rice cooker for about 15- 20 mins.

The tapioca starch gives the rice cakes a chewier quality. If you only used rice flour, the rice cakes will be firmer and denser when you bite into them. Typically, Mama Lin uses Thai rice flour (red label) and tapioca starch (blue label). Steamed Rice Cake, How to make steamed rice cake. aka banh bo, cow cake and bak tong gou (white sugar cake). Please subscribe to my channel, SugarCoder: http.

So that is going to wrap this up with this special food steamed rice cake recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!