【Rice Cake】

【Rice Cake】

by MaomaoMom

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.

Prepare time: 30 minutes

Cook time: 15 minutes

Stand time: 3-4 hours

Level: Medium

Serves: 8 servings

Ingredients:

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;

Directions:

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).

4: Cover with plastic wrap and let rise in warm place until the batter has doubled in volume  (Picture 8). Pour the batter into a microwave safe container that has been greased.

5: Microwave for 4-5 minutes or until a toothpick comes out clean. Cool and cut into small pieces before serving.

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