Steamed rice coconut milk cake
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Steamed rice coconut milk cake
  Rice    Coconut    Cakes  
Last updated 6/12/2012 12:52:27 AM. Recipe ID 14164. Report a problem with this recipe.
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      Title: Steamed rice coconut milk cake
 Categories: Cakes
      Yield: 6 servings
 
      1 lb Rice flour
      3 c  Granulated sugar
      3 c  Coconut milk
      1 ts Lemon juice
      1 ts Active dry yeast
      1 ts Water
      1    Wine rice ball, crushed to a
           -powder
 
  Combine 3 tablespoons of the rice flour, 1/4 cup of the coconut milk,
  and 1/2 teaspoon of yeast with the wine rice ball.  Cover and allow
  to stand at room temperature for three hours.
  
  Cook 2 1/2 cups of the coconut milk with the sugar just long enough
  to melt the sugar.  Remove from the heat and cool.
  
  After the yeast-rice flour mixture has rested for three hours,
  combine it with the coconut milk-sugar mixture.  Mix well, cover, and
  allow to rest at room temperature for another 3 hours.  At the end of
  the resting time, combine the mixture with the remaining coconut
  milk, lemon juice, and the remaining 1/2 teaspoon of yeast, which
  should first be dissolved in the teaspoon of water.  Transfer to
  several small bowls or pans so that the mixture fills it only halfway
  to allow room for expansion. Let stand overnight, at room
  temperature. The following day, steam [using the wet steaming method
  as described on page 36] for 30 minutes.
  
  Serve the cake either hot, cold, or at room temperature.
  
  Note: A wine rice ball can be purchased in Oriental grocery stores.
  They are about the size of a camphor ball, and white.  To crush, use
  a rolling pin or a blender.
  
  Steaming
  
  A steamer consists of a pot in which water is boiled and at least two
  more metal inserts or layers that fit directly on the lower pot of
  water, one above the other.  These inserts are perforated, allowing
  wet steam to circulate freely through the layers and enabling either
  a large quantity of one food or several different foods to be cooked
  at the same time.
 




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Recipe ID 14164 (Apr 03, 2005)

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