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Ingredients: - 100g sticky rice
(glutinous rice) flour
- 150g rice flour
- 1 glass of water (for making syrup)
- 100g (1/2 cup) brown sugar
- Water, as needed (for mixing the batter)
- 1 tbsp. of milk
- 3 tbsp. cooking oil |
Making Process:
- Make syrup with the water
and sugar, let it cool.
- Combine two flours in a
large bowl. Make a well in the middle and stir in the syrup. Add
the milk and begin shaping the batter. Add 1 tablespoon of water
to the batter at a time, until the mixture is smooth with a
satiny texture.
- Grease a pan that is 18cm
round and 5cm high with cooking oil and pour in the batter.
Steam for about 50 minutes.
- Let it cool. Remove it from
the pan, cut it into slices and serve.
- You can also pan-fry the
cake, dipping the cake slices in an egg wash before frying. Use
small amount of oil. Heat the oil on medium-high to high heat,
then turn the heat down to medium and brown the cake slices
briefly on both sides.
- The outlook might be very
different from which is selling at the market, but the taste
should be similar and good.
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