Pandan Alkaline Rice Cake
A traditional Hokkien dish - alkaline rice cake. The cakes may look ordinary, but they are the simple delicacies of many older generations.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 80 g Rice Flour
- 20 g Tapioca Flour
- 400 g Pandan Juice
- 1 tsp Alkaline Water
- 420 g Water
- 20 g Pandan Leaves
- 100 g Brown Sugar
- 100 g Thick Coconut Milk
- 50 g Water
- 1 Pandan Leaf
- 0.25 tsp Salt
Instructions
- 1
Cut the washed pandan leaves into small pieces and put them into a blender, add water and make juice.
- 2
After filtering out the fiber from the pandan juice, add rice flour, tapioca flour, and alkaline water and stir evenly.
- 3
Strain the pandan batter to make sure there are no lumps.
- 4
Apply a layer of oil to the mold first.
- 5
Cook the pandan batter over medium-low heat until it becomes a paste, stirring constantly to avoid burning.
- 6
After cooking, pour the pandan batter into the glass mold.
- 7
Place in steamer and steam over medium heat for 20 minutes.
- 8
After steaming, take it out and let it cool.
- 9
Prepare a small pot, add brown sugar, salt, water, and pandan leaves, and cook over low heat until the sugar melts, then turn off the heat add coconut milk, and stir evenly.
- 10
After the cooled alkaline rice cake is removed from the mold and cut into pieces, it can be dipped in brown sugar syrup and enjoyed.