||Steamed Rice Coconut Milk Cake
||cake, rice, coconut
1 lb Rice flour
3 c Granulated sugar
3 c Coconut milk
1 ts Lemon juice
1 ts Active dry yeast
1 ts Water
1 Wine rice ball, crushed to a
Combine 3 tablespoons of the rice flour, 1/4 cup of the coconut milk, and
1/2 teaspoon of yeast with the wine rice ball. Cover and allow to stand at
room temperature for three hours.
Cook 2 1/2 cups of the coconut milk with the sugar just long enough to melt
the sugar. Remove from the heat and cool.
After the yeast-rice flour mixture has rested for three hours, combine it
with the coconut milk-sugar mixture. Mix well, cover, and allow to rest at
room temperature for another 3 hours. At the end of the resting time,
combine the mixture with the remaining coconut milk, lemon juice, and the
remaining 1/2 teaspoon of yeast, which should first be dissolved in the
teaspoon of water. Transfer to several small bowls or pans so that the
mixture fills it only halfway to allow room for expansion. Let stand
overnight, at room temperature. The following day, steam [using the wet
steaming method as described on page 36] for 30 minutes.
Serve the cake either hot, cold, or at room temperature.
Note: A wine rice ball can be purchased in Oriental grocery stores. They
are about the size of a camphor ball, and white. To crush, use a rolling
pin or a blender.
A steamer consists of a pot in which water is boiled and at least two more
metal inserts or layers that fit directly on the lower pot of water, one
above the other. These inserts are perforated, allowing wet steam to
circulate freely through the layers and enabling either a large quantity of
one food or several different foods to be cooked at the same time.