Making Chinese new year cake using glutinous rice and jasmine rice is way too good to eat, the real taste and natural flavour, without any smell and taste like chlorine bleach, plastic, mouldy or weird taste from the store-bought rice flour as I've experienced before.
Recently, I've developed my own new recipe for Chinese New Year cake, always making sure it is as perfect as possible, it can be very distressing when all of the effort and time has been put into it. I can't calculate how many failed attempts to achieve and reach this incredible level and make this recipe work perfectly at the end. It's important to give credit to the original recipe creator, and link to the source's website.
Ingredients
(A)
120g/150g jasmine rice (royal umbrella Thai)
320g/300g glutinous rice (royal umbrella Thai)
Above is 120g jasmine rice + 320g glutinous rice = super soft mochi like
or 150g jasmine rice + 300g glutinous rice = chewy, almost bouncy in texture.
(you can try both way and let me know which texture you like more?)
200g water, blend the soaked rice
(B)
120g gula melaka/coconut sugar or brown sugar in pieces, optional
2 tablespoons dark muscovado sugar, optional
120g gula melaka/coconut sugar or brown sugar in pieces, optional
2 tablespoons dark muscovado sugar, optional
2 tablespoons coconut sugar or brown sugar, optional
120g cook for the syrup
(Extra 50g coconut milk or coconut cream, it's worked perfectly too)
1) Rinse the rice several times to remove starch from the outer layers and it must soak overnight, (at least 15 hours to 24 hours).
2) Drain the water and wash thoroughly.
3) Pour soaked rice and 200g plain water into the ice-crusher blend until smooth.
4) Heat sugar in a saucepan over medium heat until starts to melt. Gently add 120g water by the edge of the pot. Continue cooking until you have a colour caramel. Do not stir the sugar too much. (you can extra 50g coconut milk if you like, it's works too).
5) Pour the warm, not too hot caramelized sugar syrup into the flour mixture. Using a hard spatula, combine together until a smooth batter.
6) Makes one 8 inch round pan or twos 6 inch round pans. Brush oil on the pan, it will help prevent sticking. Strain the batter through a sieve also helps achieve proper texture. Place into the prepared steamer to steam, over medium high heat for 1-2 hours. Add more water into the steamer when needed.
5) Pour the warm, not too hot caramelized sugar syrup into the flour mixture. Using a hard spatula, combine together until a smooth batter.
6) Makes one 8 inch round pan or twos 6 inch round pans. Brush oil on the pan, it will help prevent sticking. Strain the batter through a sieve also helps achieve proper texture. Place into the prepared steamer to steam, over medium high heat for 1-2 hours. Add more water into the steamer when needed.
7) Serve immediately. Any leftovers store in the fridge and it's best to pan fry sticky rice cake with egg and perfect to go with that afternoon tea.
Enjoy!
♥
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Recipe Source: Josephine's Recipes
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