Steamed Matcha Muffins 绿茶发糕

Put a piece of Rice Wine Yeast (1 tsp) into a plastic bag and crushed/pound till fine.

Place cooked White Rice (1/2 cup) to cool in a casserole and prepare other ingredients needed to ferment the rice.

Sprinkle the pounded sweet wine yeast on top of the rice followed by Granulated Sugar (2 tsp) and Water (2 Tbsp). Mix well. Cover and leave to ferment for 48 hours (2 days) at room temperature.

Meanwhile make pandan juice by blending Pandan Leaves (to taste) and Water (2 1/2 cups). Strain the juice and top up with more water to 600ml.

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.

Then have ready the dry ingredients to make the batter. Be sure to sift the Rice Flour (3 1/2 cups) and Tapioca Starch (4 Tbsp).

Mix the rice flour, tapioca flour and Granulated Sugar (1 1/4 cups) 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.

Cover and leave to ferment further for another 11 hours.

Next, have ready ENO (fruit salt) and green tea powder.

After fermenting for 11 hours, add in Matcha Powder (1 Tbsp) and Fruit Salt (2 tsp). 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.

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!

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!