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RECIPE
9 INGREDIENTS 15 STEPS 3hr

Steamed Purple Rice Cake

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.
Steamed Purple Rice Cake Recipe | SideChef
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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.
Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
http://www.huangkitchen.com/
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Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
http://www.huangkitchen.com/
3hr
Total Time
1hr
Active Time
$1.58
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Purple Sweet Potato

2 1/2 cups
Water
1/3 cup
60-80 grams
1 1/3 cups
Rice Flour
2
Pandan Leaves
knotted
1 tsp
Cooking Oil
plus more to brush steaming pan

Yeast Fermentation

2 Tbsp
Lukewarm Water
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Nutrition Per Serving

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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.

Cooking Instructions

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Step 1
Peel and cut the Purple Sweet Potatoes (1 cup) into small cubes.
Step 2
Place cubed purple sweet potato into a pan together with the Pandan Leaves (2) and add in Water (2 1/2 cups) . Bring to a boil.
Step 3
Once boiling, bring down the heat to low, cover, and cook for 15 minutes
Step 4
Strain 400 ml of the hot purple water into a measuring cup. Add in Granulated Sugar (1/3 cup) . Stir to mix well and ensure the sugar is fully dissolved.
Step 5
Next, sift Rice Flour (1 1/3 cups) into a large mixing bowl. Pour in the strained purple liquid. Using a whisk stir continuously until there are no lumps and a smooth purple-colored batter is formed. Set aside to allow the batter to cool down to room temperature.
Step 6
While waiting for the batter to cool, prepare to ferment the yeast. In a small bowl, add Water (2 Tbsp) , Granulated Sugar (1/2 Tbsp) , and Instant Dry Yeast (1 1/2 tsp) . Stir well and set aside for 10 minutes or till the mixture turns foamy.
Step 7
Meanwhile, prepare the steaming pan by brushing the tray with some cooking oil. This will prevent the cooked batter to stick to the pan when steamed.
Step 8
When the yeast mixture has turned foamy, pour the fermented yeast into the completely cooled batter. Stir and mix well. Then cover with a cling wrap and set aside to proof for 2 hours.
Step 9
After 2 hours, remove the cling wrap and stir again to release the air bubbles. Then add in the Cooking Oil (1 tsp) . Stir and mix well again.
Step 10
Pour the batter into the prepared steaming pan. Prepare the steamer by bringing water to a rolling boil.
Step 11
Steam on high heat for 30 minutes or until cooked.
Step 12
Remove from steamer and allow to cool before cutting.
Step 13
Once it is cool enough to handle, gently run a knife along the edges to loosen the cake from the pan. Place a wire rack over the pan and flip the cake onto the wire rack.
Step 14
Flip again and cut into wedges.
Step 15
Serve at room temperature with some hot tea and Enjoy!

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Nutrition Per Serving
Calories
324
% Daily Value*
Fat
1.4 g
2%
Saturated Fat
0.1 g
0%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
71.9 g
26%
Fiber
1.2 g
4%
Sugars
24.1 g
--
Protein
4.5 g
9%
Sodium
14.1 mg
1%
Vitamin D
--
--
Calcium
26.6 mg
2%
Iron
0.3 mg
2%
Potassium
96.2 mg
2%
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