Steamed Rice Cake

For the Chinese New Year celebration, I also made a Steamed Rice Cake. This is slightly different from the Pak Thong Koh. Pak Tong Koh is leavened by yeast while this Steamed Rice Cake is leavened by double acting baking powder. It does not have the hint of sourness as the Pak Thong Koh.

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This Steamed Rice Cake is lightly sweet. It is eaten during Chinese New Year because of the way the cake rises and blossoms. Rise in Cantonese is “fatt” and “fatt” in Cantonese also means prosperity or wealth.

Ingredients

Step 1:

  • 200g rice flour
  • 200ml coconut milk
  • 160ml boiling water
  • 1 teaspoon double acting baking powder

Step 2:

  • 120g sugar
  • 1 teaspoon double acting baking powder
  • 1/4 teaspoon vanilla essence

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