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Friday, January 25, 2013

米发糕/碗粿糕（Steam Rice Cup Cake)


今天再来一个粉红系列作为终结这个星期的作息。
新年嘛，一定喜欢红的；更喜欢发大财。
所以发糕应该是不能少的。
但是我的发糕不适合做拜拜用，比较适合给自己的胃填饱饱。
这种米发糕比起拜拜用的来得软，松和香。
和结实的普通发糕有着不一样的口感和味道（传统发糕，红薯发糕，红糖发糕，娘惹椰糖发糕）
米饭的香气加上椰丝，这就是我特别中意的传统米发糕了。
趁新春期间蒸几个来添气氛和当早点吃是个不错的选择。
来吧！大家一起发！

Ingredients:
  • 1 bowl cool cooked rice
  • 1/2 pcs wine yeast cake
  • 900ml water
  • 250g sugar
  • 1 bunch pandan leaves
  • 600g rice flour
  • some eno
  • shredded coconut & brown sugar
Method:
  1. Crush wine yeast cake. Mix with cooked rice. Cover with cloth, Leave it for 48 hours.
  2. Bring water, sugar and pandan leaves to the boil. Then leave sugar syrup to cool.
  3. Blend the fermented rice in a blender till fine. 
  4. Add rice flour and syrup. Stir well and strain. Leave it overnight as cake batter.
  5. Add 2tsp of "ENO" into 500ml cake batter from (4) and leave it for 2 mins.
  6. Pour into small cup and steam over high heat for 12-15 mins.
  7. Serve with coconut and brown sugar.

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover. 

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10 comments:

  1. mui muiJanuary 25, 2013 at 9:57 PM

    Hi Jane,

    Another lovely pink and white tone.
    Love the twist of pink and white 'fatt gao'
    Look so auspicious...Huat Huat Huat..:D

    mui

    ReplyDelete
  2. MelJanuary 25, 2013 at 9:58 PM

    Hi Jane
    I remember many many years ago my SIL told us to have this steamed cakes together with the nien kao to place on the dining table or any where and place until it got molded, and that is called as "Fatt" ah...... I never made this before but I guess it is good to make ourselves so we can get fatt for ourselves instead of giving and paying the fatt to others. Hee.....I think Im talking too much here. Hope you will fatt after making this fatt kuih.

    ReplyDelete
  3. Sonia ~ Nasi Lemak LoverJanuary 26, 2013 at 12:01 AM

    I like to see the photo that has hot steaming smoke ,Pandainya take photo! Huat kuih also look nice, and very huat too, I am sure this year you will huat until "bo chin bo chou" hahaha

    ReplyDelete
  4. ann lowJanuary 26, 2013 at 12:17 AM

    I love this pretty pinky cake! Very sweet looking :)

    ReplyDelete
  5. 蚊子January 26, 2013 at 5:06 AM

    发糕!吃了发!哈哈~ 谢谢分享..一定要试试看^^

    ReplyDelete
  6. Esther LauJanuary 26, 2013 at 11:10 AM

    Jane, 发，发，发！！！大家新年一起来发财^_^
    我喜欢有粉红的发糕，可爱叻！

    ReplyDelete
  7. UnknownJanuary 26, 2013 at 11:33 AM

    'Huat' looking steam rice cake. Love the colour combo. Bookmarked!

    ReplyDelete
  8. J.OJanuary 26, 2013 at 3:30 PM

    很有节日的糕点(^.^)
    发啊～～

    ReplyDelete
  9. Jessie-CookingMomentsJanuary 26, 2013 at 3:50 PM

    Hanoh,all huat gao were open widely,like it very much

    ReplyDelete
  10. lclimJanuary 26, 2013 at 9:27 PM

    Hi Jane can i ask the batter dio i have to leave it in the fridge to ferment or room temperature. Its very hot over here in Penang. Ur huat kuih really huat

    ReplyDelete