Thursday, December 13, 2012

Oahu Rice Cakes (Bok Tong Go)


Bok Tong Go “Oahu Rice Cakes”
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     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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