Sunday, 14 October 2012

Rose-scented Steamed Layered Rice Cake


I'm not the one who likes using artificial food colourings, but occasionally,  I do make exceptions.
For Elsa's International Day, I decided to throw caution into the the wind (and we're having some wild wind today!) and go crazy with my choice of colours!
Now, take that for a start...





Rose-scented Steamed Layered Rice Cake
recipe taken from FnF Simple Life

6 cups coconut cream
1 cup sugar
1/4 tsp salt
3 cups rice flour
6 tbsp cornflour
6 tbsp plain flour
1 tsp rose essence
 your choice of food colourings






In a saucepan, gently simmer coconut cream and sugar and salt until the sugar dissolved. Set aside to cool.
In a large bowl, mix all the dry ingredients together.
Using a whisk, mix in the coconut cream into the dry ingredients, making sure there's no lumps. Strain the mixture, if necessary.
Add in the rose essence.
Grease an 8-inch pan with a little vegetable oil. Place it in the steamer and steam till hot.
Divide the mixture into portions, depending on how many colours you wanna use.
Pour the first layer into the hot pan and steam for about 3 minutes.
Repeat the process until all the mixture finished and steam for a further 15 minutes.
Let the cake cool completely before serving.









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