Skip to main content

Sweet and savoury steamed rice cake



I've been hunting for a recipe of Steamed rice cake, which is eaten with palm sugar/gula melaka and garlic oil. Think it may be a Hakka kuih but I'm not quite sure.  Stumbled upon Christine's post of Steamed rice cup cakes with red beans and it came quite close to what I had in mind.  I modified the recipe a little and must admit that I'm pleased with the result.  This rice cake wasn't as chewy and 'crunchy' as those bought from the vendor as I didn't add any 'lye' water into the batter.  I had a bad experience of biting into a bitter rice cake once and had to throw it away immediately.  I reckon that the 'lye water' was not well mixed  into the batter or it was an accidental overdose, anyhow the taste was awful.













I'm quite happy to have omitted the lye water in this steamed rice cake.  It may not be that chewy, but nevertheless it's acceptable.

Recipe for Sweet and savoury steamed rice cake (Original recipe is 'here')

Ingredients
  • 85 gm rice flour  
  • 55 gm wheat starch (tang mein fun)
  • 1/4 tsp  salt
  • 2 cups water
  • 150 gm gula melaka + 3 Tbsp water
  • Garlic oil  
  • Screwpine/pandan leaves       

Method
  1. Mix rice flour and wheat starch with 1/2 cup water, stir well.
  2. Bring to the boil, 1.1/2 cups of water, add in the salt.  Quickly pour this boiling water into the flour mixture.  Continue stirring to mix till well combined.
  3. Grease the small bowls with some oil.
  4. Scoop the batter into the bowls, steam over high heat for 30 mins.  Insert a skewer into the centre to check for doneness.
  5. Melt the palm sugar with water and some pandan leaves.  Saute some chopped garlic with oil, set aside.
  6. Once cooled, unmould the rice cakes and serve with the palm sugar and garlic oil.
  7. Makes 5 small bowls of steamed rice cakes.



I'm submitting this post to  Muhibbah Malaysian Monday  hosted by 
Shaz of  Test with Skewer



Labels:

Comments

  1. AnonymousMay 14, 2012 at 6:55 PM

    Hi, thanks for sharing... we can have the saltish version with "choy poh" too.

    ReplyDelete
    Replies
    1. Sokehah cheahMay 14, 2012 at 10:41 PM

      Yes, but the texture of the one with radish is slightly different.

      Delete
  2. lenaMay 14, 2012 at 9:33 PM

    hi cheah, i cant remember when was the last time i had this. This is quite rare to find these kueh nowadays. Quite a unique kuih actually especially the combination of that garlic and gula melaka sauce! great post..havent seen this for a very long time!

    ReplyDelete
    Replies
    1. Sokehah cheahMay 14, 2012 at 10:44 PM

      I can get it once in a while from my usual kuih stall. Do agree with you that this is getting rare these days. Time to DIY!

      Delete
  3. ann lowMay 14, 2012 at 11:35 PM

    I've never tried this rice cake with gula melaka. Thanks for sharing this lovely recipe Cheah.

    ReplyDelete
    Replies
    1. Sokehah cheahMay 15, 2012 at 10:56 AM

      Glad to know that you're visiting again. Will look forward to reading your interesting posts and admire the lovely pics. Miss them!

      Delete
  4. Baking DiaryMay 15, 2012 at 8:40 AM

    I don't think I can still find this in the market, only those which has the preserved radish and minced pork or dried shrimps?

    ReplyDelete
    Replies
    1. Sokehah cheahMay 15, 2012 at 10:57 AM

      Oh, so you've eaten this before? Looks alien to some readers! Can't understand why they're becoming extinct.

      Delete
  5. Angie's RecipesMay 15, 2012 at 12:17 PM

    Love rice cake...now I am going to lick clean the sauce! Yummy!

    ReplyDelete
    Replies
    1. Sokehah cheahMay 15, 2012 at 5:03 PM

      Actually what I like in this rice cake is the sauce.

      Delete
  6. Yummy BakesMay 15, 2012 at 12:39 PM

    I thought its savory one - I have never tried with gula melaka.

    ReplyDelete
  7. Yummy BakesMay 15, 2012 at 12:40 PM

    My place still got one stall selling but its savory ones. You come and I bring you go and try.

    ReplyDelete
    Replies
    1. Sokehah cheahMay 15, 2012 at 5:04 PM

      I know the savoury type is like 'chwee kueh' but this is different. Seems like going to be extinct! The sauce is yum!

      Delete
  8. My Little SpaceMay 15, 2012 at 3:44 PM

    Ahhhh...finally ! Actually, my sis in law bought this from Seremban during last weekend gathering. It looks very much the same like yours. Very shinny & solid unlike the common rice cake which is rough & a bit sticky. Yours look very very smooth too. Must give this a try lol ! Oh man, craving for one of this now. Slurppppp.....
    Kristy

    ReplyDelete
    Replies
    1. Sokehah cheahMay 15, 2012 at 5:05 PM

      The sauce makes the cake yummy. Oh, they have it in Seremban. Did you ask your sis-in-law what's it called?

      Delete
  9. Mary BergfeldMay 15, 2012 at 10:42 PM

    This sounds delicious and it certainly is pleasing to the eyes. I really like this recipe. I hope you have a great day. Blessings...Marys

    ReplyDelete
  10. Quay Po CooksMay 16, 2012 at 9:13 AM

    Cheah, this is new to me. I have not tried rice cake with gula melaka. I have some gula apong given to me by blogger friend in Sibu. I would like to try this with gula apong also.

    ReplyDelete
    Replies
    1. Sokehah cheahMay 16, 2012 at 12:41 PM

      Maybe your mum will know. Understand that this is Hakka kuih. Looks like going to be extinct!

      Delete
  11. JanineMay 17, 2012 at 8:40 PM

    my mom's hakka and i usually eat lots of hakka food but i haven't heard of this kuih that you describe before but it does sound very intriguing! if you ever find it let me know and i'll try! in any case your kuih here looks equally good, even better than those sold in stores since this is so smooth and nicely made!

    ReplyDelete
    Replies
    1. Sokehah cheahMay 17, 2012 at 10:25 PM

      Thanks, Janine. I suppose there are Hakkas from different clans, not quite sure. Some fellow bloggers opine that they don't seem to see this kuih any more but once in a while I do see this in the wet market.

      Delete
  12. ElinMay 18, 2012 at 10:29 AM

    Looks delicious and I have eaten once from a kuih stall. Must try your version without the lye water. Thanks for the recipe :)

    ReplyDelete
  13. Shu HanMay 18, 2012 at 4:34 PM

    from far I thought this was chwee kueh! I've never seen this kueh before, thanks for sharing this with us, I learn somthing new everyday!

    ReplyDelete
  14. ServilleDecember 26, 2013 at 8:38 PM

    What happens with the 2 cups of sugar ?

    ReplyDelete
    Replies
    1. Sokehah cheahDecember 28, 2013 at 8:29 AM

      Oops.... sorry, typing error, it should be 2 cups of water. Have edited the recipe, thanks for the alert.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...
Post a Comment
Read more

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe