*If you do not have a steamer, you can also pour the rice slurry into other molds, such as cake mold, large crisper, pizza tray, etc., as long as it is large enough and the bottom is flat (pay attention to use something so it doesn’t stick). The steamed white rice cake is cooled and ready to be eaten (the taste is better after being placed in the refrigerator). Then put it into the steamer, steam it for about 15 minutes (depending on the size of the steamer). The thickness of the rice syrup is about 2cm (not too thick, otherwise it is not steamed evenly). Put anti-adhesive paper on the bottom of the steamer, then pour the fermented rice slurry (do not stir the rice slurry after fermentation, pour directly). Please judge according to the actual situation to avoid over-fermentation, or it will produce a sour taste. *The fermentation time will vary depending on the temperature and the activity of the yeast (in addition, if you formulate sugar reduction, it will ferment faster). When it is cold, you can use the fermentation function of the oven, or put it in a steamer with hot water).įermentation for about 2 hours, until the rice mixture grows 2 times (there is a large amount of small bubbles inside the rice slurry). Ferment the rice slurry in a warm place (in the summer, it can be fermented directly at room temperature. Then pour the yeast water into the warm rice syrup and mix well. Dissolve the dry yeast in 20 grams of warm water to activate the yeast. If the temperature is too high, the rice slurry will become too thick and even harden and agglomerate. First, the rice pulp must have a certain consistency to be more fully fermented and rise second, the starch in the rice pulp after half-cooking has been fortified, so that it will not sink to the bottom during the fermentation process. *The reason to half-cook the rice pulp is for the subsequent fermentation process. Once the rice slurry becomes thicker (the rice pulp becomes thicker and the thickness is very obvious: it is easy to feel it), and it will slowly drip in a thin line from the spatula. You must also turn down the temperature on the microwave from ‘max’. Pay attention to the temperature when heating, take it out from time to time to stir, to avoid excessive heating caused by single heating. *It can also be heated in a microwave oven, however, this is not recommended. The process of heating requires patience, and constantly stir until the rice slurry becomes thick. *Heating this way ensures that the rice slurry is warmed evenly, and not too quickly so that it doesn’t get hard. Heat up (as shown below, like a double-boiler) with water and keep stirring until the temperature of the rice slurry rises and begins to thicken into a thin rice syrup. The rice with water and fine sugar are put into a food processor, and mixed into a smooth slurry. That is to ensure that the total weight of rice + water is 500 grams. It should be noted that there will be residual moisture on the rice after panning, so the water added later should account for the weight. *The weight ratio of rice to water is 1:1.5. Rinse the rice, and then add water to soak for one night. It is great refrigerated, and is also very good cut into small pieces for breakfast or snacks. It may sound complicated, but by following this recipe I have constructed, you will be able to complete this fantastic treat. Processing into a delicate rice slurry, slow fermentation, it has a unique preparation process and flavor profile. The simple white rice cake looks ordinary, but there is a lot behind it. It is the dim sum rice cake available in most Hong Kong-style or Cantonese-style teahouses in Guangdong province.Īnyone who has tasted Chinese Steamed Rice Cake will not be fooled by this seemingly bland dessert that tastes smooth and sweet. Chinese Steamed Rice Cake (We call it bai tang gao in Chinese) is a very old, traditional dessert in Guangdong and Hong Kong.
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