Skip to main content

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.

Comments

Popular posts from this blog

Easter Babies (Croatian Easter Bread Dolls)

  Easter Babies                                                     ******* Makes 12 Easter Babies These Easter Babies (Croatian Easter bread dolls a.k.a.   primorski uskrsne bebe )  are a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate.  This lady  uses naturally dyed eggs for her Easter babies. If you're already making  challa bread , use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).

Sprouts Foo Young

Sprouts Foo Young ******* For each pancake:   2 eggs Grapeseed oil or ghee 1 C sprouts (alfalfa, sunflower, mung bean) 1 small clove garlic, minced ¼ C chopped green onion tops 1 tsp freshly grated ginger (or pinch of ground ginger) ½ to 1 tsp Braggs amino sauce (like soy sauce) Optional:  add shrimp or fresh crab meat to step #1 Add a bit of oil in a small skillet.  Over medium heat sautee garlic, ginger and green onion tops.  Do not brown the garlic—that will make it bitter. Meanwhile, in a small bowl, whisk eggs until light and fluffy.  Whisk in Braggs. When garlic is fragrant, add a bit more oil, then add sprouts, give them a stir or two (to mix with garlic, etc.), and pour egg over all.  Cook like an omelette, or flip like a pancake to brown on both sides.  

Pumpkin Pie-Coconut Cream Ice Cream

Pumpkin Pie Ice Cream Makes 1 quart I spy some dietary restrictions in my future. The doctor’s verdict will be in within a month, so I was hoping that some of the few remaining approved edibles (including coconut) could turn out something muy bueno. They did. This ice cream is excelente. The gingersnap cookies won’t be an option for the Paleo eater at the table, but everyone else will love them.  Modified from the nourishing gourmet