Very easy to make, rice texture is really good, tender but not mushy or gluey, very tasty rice cake. I find it so good and later the next day I made a bigger batch, using it as like chai tow kuih, it worked out very well too.
Recipe from here
Ingredients for the rice cake
300g rice flour
25g wheat starch
25g corn flour
1 tsp salt
2 tsp oil
400ml water
1000ml boiling hot water
Methods
In a large bowl, mix in rice flour, wheat starch and cornflour.
Add in 400ml water, stir and mix well.
Bring 1020ml water to boil, when it's bubbling hot, turn off heat.
Measure and add in only 1000ml from boiling hot water to the flour mixture.
Add in salt and oil, stir to mix until batter turns gluey.
Pour batter into a well-greased mould, filled about 3/4 full.
Add 1 tsp cold water as topping for each and bring it to steam for 15 to 20 minutes.
After 20 minutes, open the lid, if found water content in the centre of the kuih, continue to let it cook for 5 minutes without the lid. Once dried, turn off heat.
Let cool for 10 to 15 minutes, you then use a small butter knife going through the edge of the bowls /cups to remove the kuih out.
Ingredients for the fillings
4 tbsp oil
150g sweet preserved radish
150g salted preserved radish
2 tsp dark soy sauce
6 cloves of garlic, minced
6 bulbs of shallots, minced
4 or 5 tsp sugar
50g toasted sesame seeds
Methods
Soak the preserved radish in warm water for 15 minutes. Rinse off the water. Chop them finely if they are not.
Heat up oil, fry the garlic and shallots until fragrant.
Add both the preserved radish and stir fry for a few minutes.
Add the remaining seasoning and continue to stir fry for another 5 minutes at low heat.
Add in sesame seeds (if using).
Remove from heat, set aside for later use.
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| the filling |
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| cook and let cool completely |
The calculation of the water and flour is perfect and delivers such tender and not wet mushy rice texture.
The next day, I made a big batch of cubic noodles.
very good texture, highly recommend you to try this!
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