Chinese steamed white rice cake
| 25 | g rice flour |
| 25 | ml water |
| 1/2 | teaspoon yeast |
| 75 | g rice flour |
| 175 | ml water |
| 90 | g granulated sugar |
| 1 | pinch salt |
| 1/2 | tsp oil |
- Combine the Sponge Dough ingredients in a small bowl and let proof, cover, in a warm place for about an hour.
- Place the 75g rice flour in a mixing bowl. Bring the 175ml water, sugar and salt to a boil in a saucepan and let sugar dissolve. Pour slowly into the rice flour, at the same time stirring to mix in well. Let cool.
- Add Main Batter to Sponge Dough and let proof in a warm place until the surface is full of tiny bubbles and there is a sweet yeasty smell emanating from the batter.
- Lightly oil the surface of a 15cm pan.
- Pour batter into the pan. Steam over high heat for about 25 minutes.
Rice, Dessert, Asian, SteamStew, Gluten-Free
| Nutrition Facts | ||||||
Serving Size 32.9g |
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Amount Per Serving |
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Calories 62 Calories from Fat
3 |
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% Daily Value* |
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Total Fat
0.3g 0%
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Cholesterol
0mg 0%
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Sodium
13mg 1%
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Total Carbohydrates
14.2g 5%
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Dietary Fiber
0.2g 1%
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Sugars
7.5g |
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Protein
0.5g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
95% confidence  |
Good points |
Bad points |
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