It's the Dragon year. Wish everyone a belated Happy Chinese New Year. Didn't do anything to celebrate this year as I've just moved. But on the new year day, I was craving for the rice cake. Ran straight to the Chinese market after work but they were sold out! Ar... Couldn't buy it, I can only make it.
Rice cake is one of my favorite Chinese treats. It is only eaten during Chinese New Year. Different province has different type of rice cake. Mine of course is the Cantonese type which is sweet and made with brown sugar. The Shanghai rice cake is quite different which is plain in favor but usually cook as salty food. Cantonese one is already sweeten. I love to eat it when it is aged but most people love to eat it fresh, in which, the texture is very moist and sticky. After couple days the rice cake is aged and become dry, this is the time you can slice it, dip in egg and pan fry it, which give you a bit salty sweet taste!
So, here is the recipe for the Cantonese rice cake which is from this original blog written in Chinese. Enjoy!
Ingredients:
- 300 g glutinous rice flour
- 300 g brown sugar
- 1 tablespoon coconut cream
- 490 g water
- 75 g dried wheat starch
- some ground ginger (I personally like to use fresh ginger and ground it myself, taste so much better)
- a bit oil
Cooking Directions:
- Cook the brown sugar in the water until completely melt. Side aside and let cool. When cool enough, add the coconut cream and ground ginger.
- Add the cooled brown sugar mixture into the sieved glutinous rice flour and dried wheat starch. Stir to form a thick batter.
- Put a layer of oil on a 8 inches round cake pan. Pour the batter through a sieve into the oiled cake pan. Put a dried date in the middle (I throw away the date when I moved. So, no date this time)
- Steam at medium heat for 1 hour and it is done! Now you can eat it fresh or pan fried it with egg after it aged.
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| If you put enough oil on the pan, you can completely take it out! |
Happy Blogging - Vee
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