Name: Steamed Purple Rice Cake
Total time: PT10800.0S
Yield: 4
Ingredients: 150 gram Purple Sweet Potato; 600 milliliter Water; 80 gram Granulated Sugar; 200 gram Rice Flour; 2 Pandan Leaves; 1 teaspoon Cooking Oil; 30 milliliter Water; 8 gram Granulated Sugar; 4 gram Instant Dry Yeast

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Huang Kitchen

Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.

http://www.huangkitchen.com/

Steamed Purple Rice Cake is a classic Chinese-style Steamed Rice Cake, best known for its signature honeycomb cake texture. So unbelievably soft chewy and bouncy.

3HRS

Total Time

$1.58

Cost Per Serving

Ingredients

Servings

us / metric

Purple Sweet Potato

1 cup

Purple Sweet Potato

2 1/2 cups

Water

1/3 cup

Granulated Sugar

60-80 grams

1 1/3 cups

Rice Flour

Pandan Leaves

knotted

1 tsp

Cooking Oil

plus more to brush steaming pan

Yeast Fermentation

2 Tbsp

Lukewarm Water

2 tsp

Granulated Sugar

1 tsp

Instant Dry Yeast

Nutrition Per Serving

VIEW ALL

Calories

324

Fat

1.4 g

Protein

4.5 g

Carbs

71.9 g

Author's Notes

You can adjust the amount of sugar in this recipe for a healthier version (60g for less sweet to 80g sweet).

It is important to wait for the batter to cool until only warm to touch or room temperature before adding the fermented yeast. Otherwise, the yeast may not be effective and there will not be any honeycombed structure formed.

The ideal pan size is a 7–8 inch pan. Try not to use a smaller pan as this rice cake is not meant to be a tall cake. Probably about 1 1/2-inches in height. If the cake is too tall, the honeycomb structure may not be obvious as it may not extend that long.

Store leftover cake in an air-tight container and keep in the refrigerator for a maximum of 1 week. Use a steamer to reheat before consuming.