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
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
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
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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