Millet Steamed Cake

Frankly, there are lots of baked millet flour goodie recipes in the blogospere. But I still prefer something that can carry out the origin flavour of the millet itself. If not mistaken, by steaming it should be the best way and it's gluten free.

And here's what I did.

Ingredients :

(A)

300ml water

260gm sugar

a few pandan leaves

(B)

300ml water

180gm rice flour

100gm millet flour

1/2 tspn salt

(C)

1 tspn instant yeast

1 tbsp lukewarm water

Method :

(1) combine ingredients (B) in a big mixing bowl.

(2) bring ingredients (A) to boil and off the heat then remove the leaves.

(3) pour ingredients (A) into (B) immediately after that and mix well and leave aside.

(4) combine ingredients (C) and set aside.

(5) stir in ingredients (C) to mixture (AB) once (AB) turned lukewarm.

(6) mix well and then let to rest for 1-1/2 to two hours.
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(7) preheat a steamer and prepare a 11" round tray with oil coating.

(8) place in the oil coated round tray to the steamer once the water is boiling. Leave the tray there for a few seconds before placing in the batter.

(9) finally, steam for 20 mins over high heat.

(10) leave it aside to cool completely before slicing.

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I'm using the Chinese steamed sugar cake method for this and it works well.

Did you notice the origin yellowish colour of the millet? I can actually smell it too. Guess, what I'm going to make next? I'm not sure yet. Emmm.... probably another surprise! ^_^