• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 400g rice flour
  • 200g castor sugar
  • 1 tsp ENO salt
  • 1 tsp double-action baking powder
  • 440ml water
  • 3½ Tbsp fermented yeast rice (see below)
  • For the fermented yeast rice
  • 250g cooked rice
  • 2 tsp crushed wine yeast biscuit (chow paeng)
  • 1 Tbsp castor sugar
  • 2-3 Tbsp water

Instructions

  1. To make fermented yeast rice: Combine the yeast biscuit, cooked rice, sugar and water in a porcelain bowl. Cover tightly with a piece of cling film wrap. Leave aside to ferment for two days.
  2. Put 3½ tablespoons of the fermented rice in a blender. Add 100ml water and sugar and whisk until well blended.
  3. Sift rice flour into a large mixing bowl. Add remaining water and pour in the blended fermented rice mixture.
  4. Strain the mixture into a large plastic container and cover tightly with a lid. Leave aside for 4-5 hours.
  5. Just before steaming, add ENO salt and double-action baking powder. Mix well and set aside for 15 minutes.
  6. Meanwhile, heat metal patty cups in a steamer for 1-2 minutes.
  7. If preferred, line the patty cups with paper cases. Pour in the rice mixture to three-quarters full.
  8. To make sure that each kuih opens up beautifully, sprinkle coarse sugar over the surface in a cross pattern. Steam the kuih over rapidly boiling water for 20 minutes.

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