Make steamed rice cakes.
If you enjoy eating steamed rice cakes, then you may want to try to make your own. Making a batch of fresh steamed rice cakes is fairly easy to do. Yeast is required for a successful batch of steamed rice cakes, but it is important to keep in mind that a little goes a long way. It is nice to have a professional steaming pot, but you also can steam rice cakes with pot of boiling water and a hand colander. Be resourceful, and you can have some fresh rice cakes.
Instructions
1. Boil one cup of white rice according to the rice packaging instructions. Ideally, this should take 15 minutes or less. Drain the rice, and allow it to cool completely.
2. In a mixing bowl, mix the cooked white rice and 1/4 cup sugar.
3. Add one teaspoon of yeast to the rice and sugar mixture. This will allow your rice cakes to rise once they are steamed.
4. Place the mixture in an airtight container, and allow it to sit in your refrigerator for two days. This allows the rice to ferment.
5. Empty the fermented rice into a blender. Add a 1/2 evaporated milk. Blend until the mixture is blended finely, which means your mixture will mostly be smooth but you may still see bits of rice in the mixture.
6. Add rice flour and water. Stir until the mixture is smooth. Pour the mixture in a bowl, cover it and allow it to rise for two hours. You will know the rice mixture is ready to steam if after two hours you see the mixture has risen in your bowl. Two hours is sufficient time for the rice mixture to rise.
7. Pour the batter into metal cupcake tins and place them in the basket of a steamer. You can improvise if you do not have a steamer by boiling a pot of water and placing the cupcake tins in a hand colander that you can be held over the pot. Steam for 20 to 30 minutes.
Tags: rice cakes, steamed rice, steamed rice cakes, rice mixture, allow your, boiling water, cupcake tins