I did made a similar recipe using same overnight rice method earlier. As for this new recipe, the result was satisfied, this cake has slight QQ texture and mild rice aroma.
Make sure you fill the batter till full ( to the ring) then you can have smiling face of cake (cracked effected) . Some i filled too full and resulted like a mushroom shape of cake , LOL. But i noticed only one cup cake which i didn't fill till full but still cracked.
I don't have enough of tea cups, so use these small metal cups to steam this cake, it has the same nicely cracked and also easy to remove from the cups.
Apam Beras (steamed rice cup cakes) 蒸米糕125g overnight cooked white rice250g water
50g plain flour100g caster sugar5g instant yeast (1tsp + 1/8tsp)Small tea cupsMethod
- Blend rice with water till fine paste, set aside.
- Mix rice flour, plain flour, sugar and instant yeast in a mixing bowl.
- Add in blended rice mixture and mix till a sticky paste. Cover with cling wrap and set aside to rise for an hour or more (when you see the volume is increased and a lot of bubbles on the surface).
- Brush cooking oil on each of the small cups, place these cups on the steaming tray and steam till hot.
- When the batter is ready, spoon the batter into each cup till full (fill till the ring). Steam over high heat for 15mins.
- When cakes turned slightly warm, remove from cups and enjoy!
Recipe adapted from Butter, Flour and Me
I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.
Wow, the little steamed cakes look so fluffy... I absolutely love this petite presentation
ReplyDelete这食谱很不错，清明也打算做些来祭祖
ReplyDelete很棒呢
ReplyDelete小小一个 特别好看：）
像老师说的。迷你 迷你的就好了。很cute又可爱。吃了不会 ＂heat＂
ReplyDelete好可爱的小米糕 ：）
ReplyDeleteThese are so cute...
ReplyDeleteVery nice, like huat kueh.
ReplyDeleteRecipe looks very simple. Now I know what I can do with leftover rice... thanks.
ReplyDeleteredyoyo
Sonia,
ReplyDeleteCan I use paper cups (for cupcakes) to make this? Not cupcake liners ya, those firm type with wax coating inside.
TQ!
redyoyo
redyoyo, yes you can use firm type of liners and don't need to pre-heat the liners.
ReplyDeleteSonia, I love this recipe so much. Can I replace water with coconut milk when blending with overnight rice?
ReplyDeleteYannie, i guess you can replace with coconut milk or maybe coconut water, let me know the result if you use this.
ReplyDeleteJust want to leave a note that since my son loves pak tong guo, and it is not easy to make; I decided to make him this steam rice cake which taste similar.
ReplyDeleteMy first trial was not that successful because my steamer gone wrong. And I find the yeast smell is way too strong, almost like alcohol.
Second trial I reduced the yeast to 4g. No so yeasty smell but took a long time for fermentation and rise (maybe that day a bit cold because of rain). Some recipes said set aside for several hours which was what I did. In the end I have good rice cake. My husband & son ate most of it.
redyoyo