Steamed Purple Rice Cake 紫薯蒸糖糕
Steamed Purple Rice Cake is a classic chinese style Steamed Rice Cake, best known for its signature honeycomb cake texture. So unbelievably soft chewy and bouncy.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 150 grams purple sweet potato
- 600 ml water
- 80 grams sugar (60 - 80grams)
- 200 grams rice flour (sifted)
- 2 pandan leaves (knotted)
- 30 ml water (lukewarm)
- 1/2 tbsp sugar (8 grams)
- 2 tsp yeast (4 grams)
- 1 tsp cooking oil
Instructions
- 1
Preparing Rice Cake batter:
- 2
Have ready all ingredients needed to make the batter.
- 3
Peel and cut purple sweet potatoes into small cubes. Then put into a pan together with the knotted pandan leaves and add in water. Bring to a boil. Then using low heat, cover and cook for 15 minutes.
- 4
Then strain 400 ml of the hot purple water into a measuring cup. Add in sugar. Stir to mix well and ensure the sugar is fully dissolved.
- 5
Next, sift rice flour into a large mixing bowl. Pour in the strained purple liquid. Using a whisk stir continuosly till there is no lumps and a smooth purple coloured batter is formed. Then set aside to allow the batter to cool down to room temperature.
- 6
Preparing Yeast Fermentation:
- 7
While waiting for the batter to cool, prepare to ferment the yeast. Measure and prepare all ingredients needed to ferment the yeast.
- 8
In a small bowl, add in lukewarm water, sugar and yeast. Stir well and set aside for 10 minutes or till the mixture turns foamy.
- 9
Preparing steaming tray:
- 10
Meanwhile, prepare the steaming pan by brushing the tray with some cooking oil. This will prevent the cooked batter to stick to the pan when steamed.
- 11
Making Purple Steamed Rice Cake:
- 12
When the yeast mixture has turned foamy, pour the fermented yeast into the completely cooled batter. Stir and mix well. Then cover with a cling wrap and set aside tp proof for 2 hours.
- 13
After 2 hours, remove cling wrap and stir again to release the air bubbles.Then add in the cooking oil. Stir and mix well again.
- 14
Pour the batter into the prepared steaming pan. Prepare steamer by bringing water to a rolling boil. Steam on high heat for 30 minutes or until cooked.
- 15
Remove from steamer and allow to cool before cutting. Once it is cool enough to handle, gently run a knife along the edges to loosen the cake from pan. Place a wire rack over the pan and flip the cake on to the wire rack. Then, flip again and cut into wedges.
- 16
Serve at room temperature with some hot tea and Enjoy!