Soft, Fluffy Rice Cake
Ingredients:
Flour Paste:
2 cups water
½ cup rice flour
Batter:
3½ cups rice flour
1 tablespoon baking powder
1 teaspoon yeast
1½ cups sugar (adjust to taste)
2½ cups coconut milk
Directions:
Prepare the Flour Paste: In a saucepan, whisk together 2 cups of water and ½ cup of rice flour until smooth.
Cook over low heat, stirring continuously, until it thickens into a smooth, slightly translucent paste. Remove from heat and let it cool.
Make the Batter: In a large mixing bowl, combine the remaining rice flour, baking powder, yeast, and sugar.
Add the cooled flour paste and coconut milk, stirring until you get a smooth batter with no lumps.
Cover the bowl with a clean cloth and let it rest for 1-2 hours to allow the yeast to activate and create a light, fluffy texture.
Steam the Rice Cake: Grease a round cake pan or small molds and pour the batter in, filling only about ¾ full.
Steam over medium heat for 20-25 minutes, or until a toothpick inserted comes out clean.
Let it cool slightly before slicing and serving.
Prep Time: 15 minutes | Resting Time: 1-2 hours | Cooking Time: 25 minutes | Total
Time: 1 hour 40 minutes
Kcal: 210 kcal | Servings: 8 slices
Tips:
Use warm coconut milk to help activate the yeast faster.
Add a drop of vanilla or pandan extract for extra aroma and flavor.
