Red Yeast Rice Huat Kueh (Steamed Rice Cake)
There are many ways to make Steamed Rice Cake. And this recipe uses rice flour, natural pigment red yeast rice, and yeast to ferment. It tastes more reassuring and lacks the astringent taste of baking powder.
- Prep time
- 2 hr
- Cook time
- 25 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
- 250 g Rice Flour
- 250 g Rice Flour
- 320 ml Water
- 320 ml Water
- 80 g Coconut Milk
- 80 g Coconut Milk
- 140 g Caster Sugar
- 140 g Caster Sugar
- 1 tsp Red Yeast Rice Powder
- 1 tsp Red Yeast Rice Powder
- 1 tsp Instant Yeast
- 1 tsp Instant Yeast
- 2 Pandan Leaves
- 2 Pandan Leaves
- A Pinch of Salt
Instructions
- 1
Boil the pandan leaves in 350ml of water, turn off the heat and soak for 10 minutes after boiling.
- 2
Pour 320 ml of pandan water into a measuring cup.
- 3
Add red yeast rice powder and caster sugar, stir well until melted.
- 4
After the water is not hot, add instant yeast and stir until mixed well.
- 5
Add the sieved rice flour and stir evenly until mixed well. Cover and ferment for 1 hour and 30 minutes or double the size.
- 6
Add a little salt and coconut milk to the fermented batter, and stir well.
- 7
Put the cups in the steamer to preheat.
- 8
Turn to low heat and pour batter into the cups until it is almost full.
- 9
Close the lid and turn to high heat and steam for 20 minutes.
- 10
After steaming, let it cool and then release the cake from the cup.