Pitaya Huat Kueh (Steamed Rice Cake)
This natural coloring Pitaya Huat Kueh (steamed rice cake) that can be cracked without baking powder, yeast, soda, or ENO. The color is beautiful and natural, the taste is sweet, delicious, and healthy.
- Prep time
- 45 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 Eggs (about 65 grams with shell)
- 120 g Pitaya Juice
- 60 g Thick Coconut Milk
- 180 g Rice Flour
- 30 g Corn Oil
- 45 g Caster Sugar
- A Little Lemon Juice/White Vinegar
- A Pinch Of Salt
Instructions
- 1
Cut the pitaya and scoop out the flesh to squeeze the juice.
- 2
Separate the egg whites and the egg yolks. Close the lid of the egg whites and set them aside.
- 3
Put the egg yolks in the bowl of pitaya juice.
- 4
Add corn oil, coconut milk, rice flour, and salt to the bowl of pitaya juice, stir well and let it rest for 30 minutes.
- 5
Add a little lemon juice to the egg whites. Beat until the froth comes out, add the fine sugar in 3 times and beat until the stiff peak.
- 6
Then add the meringue into the pitaya batter in 2 portions, and mix it evenly with the folding method.
- 7
Pour the mixed well batter into the mold.
- 8
Put the mold in the steamer and steam for 8 minutes. Then turn off the heat and simmer for 8 minutes.