Purple yam rice cake
Overview
Today I’m going to make a rice cake, which does not require whipping of egg whites or eggs. It is similar to the ordinary rice cake method, using yeast to ferment to make the inside of the finished product fluffy. The texture of steamed cakes made from rice flour is more elastic and tough compared to flour.
Tags
Ingredients
Steps
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Purple yam slices are steamed. Iron rod yam can be used instead.
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Other ingredients are ready. Yuzi’s mother said: Rice flour can be replaced with millet flour or multigrain flour. Milk can be replaced with water.
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Beat the purple yam + milk into a yam slurry using a food processor.
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Add sugar, rice flour, and baking powder in sequence and mix evenly. It ends up being a thick paste.
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Put the paste into the molds, each mold should be 70% full.
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Put hot water under the steamer and put the mold in to ferment for about 40 minutes. When you see that the rice paste has increased significantly, steam it over high heat for 10-20 minutes (10 minutes for a small mold, 20 minutes for a large one). Turn off the heat and simmer for 2 minutes. Take it out.
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After cooling slightly, you can unmold it. Yuzi’s mother used a cookie cutter to cut it into a shape, which is convenient for the little grapefruit.
