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| JUDY’S
CHINESE SWEET ALMOND RICE CAKES (BOOT JAI GO) |
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| 1 |
Cup of hot water |
½ |
Cup cold water |
¼ |
Cup tapioca starch |
| 4 |
Tablespoons sugar |
¾ |
Cup rice flour |
1 |
Teaspoon almond extract |
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- Prepare a wok, or a steamer, that will
fit a mini-muffin pan for steaming.
- Prepare a mini-muffin pan by coating
the cups of the pan with vegetable oil.
- Pour the hot water into a bowl, and add
the sugar. Mix until all of the sugar has dissolved.
- To the sugar mixture, add cold water,
rice flour, tapioca starch and stir until mixed throughout.
Then, add the almond extract and stir for about another
30 seconds.
- For each muffin cup, add the rice flour
mixture to about 80% full. If the flour of the mixture has
settled to the bottom, stir the mixture for about 30 seconds
until the mixture is consistent.
- Place the muffin pan in the steamer,
and steam for about 10 minutes. When the cakes are done,
the cakes will rise to the top of the pan, and will be slightly
translucent in the center.
- To remove the cakes from the pan, and
loosen the sides of each cakes with a knife. Tilt the pan
over a plate, and gently pull the cakes out with a spoon.
The cakes will pop onto the plate.
- Let the cakes cool, at least for a couple
of minutes, prior to serving.
Tips: 1)
Brown sugar maybe used in place of sugar; 2) Cooked red beans
maybe added to the bottoms and/or tops of the cakes.
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