This rice cake is made with rice flour . It was originated in Canton (Guangdong) province in Ming Dynasty by a street vendor. The original recipe calls for the rice cake to be steamed. But I use the microwave oven instead.
Cook time: 15 minutes
Stand time: 3-4 hours
Serves: 8 servings
1) 1 cup rice flour (124g, see Picture 1), ½ cup sugar (105g);
2) 1 cup water (235g);
3) 2/3 tsp fast rising yeast , ½ tsp baking powder, 1.5 tbsp water;
1: Place all ingredients of Ingredient 1) in a medium-sized bowl that is microwave safe. Whisk with a fork to mix. Add 1 cup water; stir until there are no clumps left (Picture 2). Pour half of rice flour mixture into a medium-sizes sauce pot on medium heat, stir and cook until the mixture starts to solidify on the bottom. Remove from the heat and stir well (Picture 3).
2: Transfer cooked rice flour mixture to the uncooked half. Beat with a handheld mixer on high speed for a few minutes until smooth (Picture 4).
3: Combine all ingredients of Ingredient 3) in a bowl and mix well (Picture 5), then pour into the rice flour batter (Picture 6). Beat on high speed for another minute (Picture 7).
5: Microwave for 4-5 minutes or until a toothpick comes out clean. Cool and cut into small pieces before serving.