Thursday, December 13, 2012

Oahu Rice Cakes (Bok Tong Go)

Bok Tong Go “Oahu Rice Cakes”
     These are like the little rice cakes we love from the little store off the highway in Oahu, Hawaii.

Step 1:
1/2 pound rice flour
1 C water
Combine flour and water; cover with plastic wrap. Set aside at room temperature 3 days, until it smells slightly sour.
Step 2:
1 pound rice flour
1 C cold water
1 C sugar
2 C hot water
Combine flour and cold water to form a claylike paste.
Dissolve sugar in hot water. Add paste to sugar water.
Stir fermented flour/water mixture from Step 1; add to Step 2 mixture. Mix well.
Remove 1/2 cup of this mixture and refrigerate (this becomes the starter for your next batch). Cover remaining mixture and set aside at room temperature 12 hours.
Step 3:
Vegetable oil to grease pan
1/2 tsp potassium carbonate and sodium bicarbonate solution
Prepare steamer: Bring water to a boil in a wok or large skillet. Place 12-inch steamer basket over wok. Grease 2 9-inch round cake pans (pie pans may be used, but this will give your rice cake a sloped side).
Add sodium bicarbonate to the fermented mixture. Pour mixture into pans. Place 1 pan into steamer for 30 minutes, then remove and steam second pan. Cool, remove from pans and slice.

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