Rainbow Steamed Rice Cake
1 Portion
Easy
Meet the Malaysian twist of the western world's cupcake. Steamed and filled with vibrant colours and flavours.
Recipe Ingredients
How to Prepare
For Rainbow Steamed Rice Cake
320 g
Cooked Rice (cooled)
175 g
Brown Sugar
170 g
Coarse Sugar
600 ml
Water
Prep:
10 min
1
Place Dr. Oetker Nona Rice Flour, Plain Flour and Instant Yeast in a large bowl, mix well.
2
Blend rice and water. Add in brown sugar and coarse sugar, blend well.
3
Pour rice mixture into the flour mix. Mix well and rest for 2 hours.
4
Divide mixture into 4 bowls. Add different colour to separate bowls, mix well.
5
Bring water to boil and wrap the cover with a clean cloth.
6
Grease the mould. Fill with rice cake mixture and steam with high heat for 20 minutes.
7
Set rice cake aside to cool before removing from the mould.
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