Tea-time treat from South-East Asia
Gluten-free (but not guilt-free) sweet sponge dumplings made with rice flour
Steamed Sponge Blossoms
recipe taken from Kak Yah's Kitchen
1 cup tapai pulut
1 cup granulated sugar
2 rice flour
2 cups water
1 tsp rose water
1 tbsp Eno Fruit Salt
Food colouring for funsies! (optional)
Put all the ingredients except Eno and the colouring in a blender jug.
Whizz until smooth. It should be no thicker than single cream.
Leave it to ferment, refrigerated in a covered container, preferably overnight.
To make the sponge, prepare the steamer.
Place some ramekins in the steamer and let them steam for about 5 minutes.
We want the ramekins to be pretty hot when we pour the batter into the each vessel.
Meanwhile, the batter should be at room temperature by now.
Add food colouring and fruit salt into the batter and mix well.
Pour the batter into each ramekin almost to the brim.
Close the steamer lid tightly, making sure not a lot of the steam escape.
Steam on high heat for about 10 minutes, depending on the size of the ramekins.