ABOUT THE RECIPE
By Chef Johnny Lee
INGREDIENTS
1 1⁄4 cup (150 g) rice flour
1⁄3 cup (80 g) water
1⁄2 cup (100 g) white sugar of your choice
3 g dry yeast dissolved in a cup of warm water vegetable oil (enough to code your pan)
TOOLS
large pot
wooden spoon or spatula
non-stick pan or 8” pie pan (must fit inside your steamer)
small pot
large bowl
steamer
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
PREPARATION
In a small pot, heat the sugar and water to dissolve it. Allow it to cool to room temperature.
In a large bowl, combine the rice flour and sugar water. Stir until well combined. Lightly stir the yeast mixture into the rice flour mixture. Cover it and let it proof in a warm place.
Once a layer of bubbles has formed on the surface of the rice mixture, add the rice mixture to the greased 8” or 9” pie pan or other shallow heatproof dish that will fit inside your steamer.
Boil the water for the steamer first. Add the pan to the steamer. Cover with lid and let it steam for about 20 minutes.
Remove the pan from the steamer and let it completely cool down. Remove the cake from the pan, slice, serve and enjoy!
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