Thursday, July 27, 2017
Sweet & Savoury Alkaline Rice Cake 咸甜碱水糕
(Recipe inspired by chef Agnes Chang)
150gm rice flour
1 TB tapioca flour
1/2 TB wheat starch
1/2 tspn salt
1 tspn alkaline water / lye water
1.2 TB cooking oil
(1) combine all flour, salt, 300ml of water & alkaline water and mix well then set aside to rest for 30 minutes.
(2) next, bring the remaining water to boil and then stir in flour batter & cooking oil, continue cooking over low heat till batter became thickened and turns into paste form.
(3) now, transfer mixture to an 8" greased plate or tray and smooth the surface with 2 tspn of water.
(5) once its done, leave to cool to room temperature then refrigerated for an hour before slicing.
Ingredients for gula melaka coconut syrup :
50gm palm sugar/gula melaka, chopped
3TB coconut milk
1/2 pce pandan leaf
Method : combine all ingredients and cook till sugar dissolved & became slightly thicken. Discharge the leaf.
Ingredients for spicy dried shrimp paste :
1 TB red chili boh
100gm dried shrimp, soaked to soften
3 shallots, skinned & sliced
1" ginger, sliced
3 garlic gloves, skinned
1 stalk lemongrass, only the white part, sliced
1 tspn rough sugar
salt to taste
Method : grind all ingredients (except salt & sugar) into paste then cook over medium heat till thick & fragrant. Off the heat then add in salt & sugar. to your taste.