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RECIPE
11 INGREDIENTS12 STEPS45MIN

Steamed Matcha Muffins 绿茶发糕

4.5
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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.
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Steamed Matcha Chinese Muffins (Huat Kueh) 绿茶发糕, a delicious steamed delicacy. Soft and fluffy steamed rice cakes, filled with the signature fragrance of matcha green tea.

45MIN

Total Time
Huang Kitchen
Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
1 1/3 cups
White Rice , cooked
1 tsp
Rice Wine Yeast
2 Tbsp
Water
3 1/2 cups
Rice Flour
4 Tbsp
Tapioca Flour
1 1/4 cups
2 1/2 cups
Water
1/2 Tbsp
Fruit Salt
to taste
Pandan Leaves
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Nutrition Per Serving
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CALORIES
669
FAT
0.3 g
PROTEIN
9.1 g
CARBS
153.4 g

Directions

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Step 1
Put a piece of Rice Wine Yeast (1 teaspoon) into a plastic bag and crushed/pound till fine.
Step 2
Place White Rice (250 gram) to cool in a casserole and prepare other ingredients needed to ferment the rice.
Step 3
Sprinkle the pounded sweet wine yeast on top of the rice followed by Granulated Sugar (2 teaspoon) and Water (2 tablespoon). Mix well. Cover and leave to ferment for 48 hours (2 days) at room temperature.
Step 4
Meanwhile make pandan juice by blending Pandan Leaves (to taste) and Water (600 milliliter). Strain the juice and top up with more water to 600ml.
Step 5
When ready, blend fermented rice with about 1 cup (250ml) of the pandan juice. Then pour in the balance 350ml and mix well with blended rice.
Step 6
Then have ready the dry ingredients to make the batter. Be sure to sift the Rice Flour (500 gram) and Tapioca Flour (30 gram).
Step 7
Mix the rice flour, tapioca flour and Granulated Sugar (250 gram) in a large bowl. Add blended rice mixture into the flour mixture. Stir until it becomes a smooth batter. Then strain the batter into a clean pot.
Step 8
Cover and leave to ferment further for another 11 hours.
Step 9
Next, have ready ENO (fruit salt) and green tea powder.
Step 10
After fermenting for 11 hours, add in Matcha Powder (1 tablespoon) and Fruit Salt (2 teaspoon). Stir to mix well. Immediately transfer the matcha batter into a measuring cup for ease of pouring into steaming cups. Pour batter into lined steaming cups until 90% full.
Step 11
Place filled steaming cups in prepared steamer. In batches, steam the batter in steaming cups over high heat for 15 minutes in a covered wok. And we're done!
Step 12
Remove from heat and leave to cool. Then remove the lined rice cake from the steaming cups. Cool before serving with a cup of hot chinese tea or roasted green tea and Enjoy!

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Nutrition Per Serving
Calories
669
% Daily Value*
Fat
0.3 g
0%
Saturated Fat
0.1 g
0%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
153.4 g
56%
Fiber
0.8 g
3%
Sugars
43.8 g
--
Protein
9.1 g
18%
Sodium
812.5 mg
35%
Vitamin D
--
--
Calcium
24.4 mg
2%
Iron
1.8 mg
10%
Potassium
49.8 mg
1%
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