Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, custard flavoured rice flour steamed cake. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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Custard Flavoured Rice Flour Steamed Cake is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Custard Flavoured Rice Flour Steamed Cake is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have custard flavoured rice flour steamed cake using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Custard Flavoured Rice Flour Steamed Cake:
- Prepare 1 cup rice flour
- Prepare 1.5 cup milk
- Make ready 1/2 cup sugar
- Take 2 tsp oil
- Make ready 2 tsp vanilla custard powder
- Make ready 1 tsp baking powder
- Prepare 1/2 tsp baking soda
- Prepare 1 tsp vinegar
- Prepare Tutti-frutti
- Make ready Fruit jam for garnishing
Steamed Rice Cakes (Putong Bigas) I. Best paired with Dinuguan, Sopas, Lugaw or Pancit to name a few. Rice flour, sugar, and instant yeast are the only three ingredients you need to prepare this classic Chinese Steamer pot and tips for a successful steamed rice cake. I hope you do realize before this step that The recipe was easy to follow.
Steps to make Custard Flavoured Rice Flour Steamed Cake:
- Take a big bowl add all ingredients except jam and mix it well altogether and make a pouring consistency batter.
- Grease cake pot and pour the cake batter into it.
- Now heat a steamer or cooker and add 2 glass of water in it and allow it to boil once and after that put the cake pot into cooker and let steam the cake for 25-30 minutes,after that check it by inserting knife or toothpick,if knife comes out clean then cake is ready,otherwise allow it to steam for more 5 minutes.
- Allow the cake pot for cool down and demould the cake and garnish the cake with fruit jam.
- Cake is ready.
I was just missing that rice wine flavor. Pure rice flour rice cake, also known as Bai Tang Gao in mandarin and Bak Tong Gao in Cantonese, is fluffy and chewy. Usually Bai Tang Gao is served after cooling down. However rice fa gao should be served when still warm. This post introduces steamed rice fa gao firstly and then Bai tang gao recipe.
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