Bai Tang Gao (Steam Chinese Rice Cake)

If you bring me to a Kueh Kueh stall and asked me to pick one..I will surely pick Bai Tang Gao as it's nice and sweet.  This Kueh is simple and easy to make too.

Ingredients:

140g Rice Flour
110g White Fine Sugar
300ml Water
2 Pandan Leaves (Tie Knot)
1/2 tsp Dried Yeast
1/4 tsp Salt
1/2 tsp Oil

Method:

• Add 150ml Water to Rice Flour and stir mix well.
• Put Sugar with balance 150ml water in a pot and put in pandan leave and bring it to boil and remove.
• Remove pandan leave and pour Syrup into the Rice Flour mixture and stir well.  Sieve and leave it aside to cool.

• Dissolve Dried Yeast with 1 tbsp warm water and add into rice flour mixture and stir well and leave it aside for 2 hours for the yeast to take effect.
• Grease a tin and heat wok or steamer with water till boil and place the tin in the wok/steamer.
• Once the tin is heated, pour the mixture into the tin and cover lid and steam it for 20 minutes till done.

• Remove from wok and leave to cool.
• Cut and serve!!

Ta-Dah....done...easy as 123!!!  Try it!!

Cook's Note:
* You can use brown sugar instead of white sugar then you will have brown sugar steam cake then!

Steam Carrot Cake

If you asked me what is my favorite kueh kueh I would say it's carrot cake.  However those carrot cake sold outside are usually from factory and don't have much ingredients in it!

Today I'll share with you a soft and wonderful carrot cake recipe.

Ingredients:
600g Radish (Shred but do not squeeze out the juice - about 500g)
25g Mushroom (soak and dice)
25g Dried Cuttlefish Floss (soak 5 minutes and drain)
80g Dried Shrimps (soak 20 minutes, drain and dice)
150g Chinese sausage (dice)
530g Rice Flour
40g Tapioca Flour
1 tsp Alkaline Water
1500ml Water

Seasoning:
1 tbsp Sugar
2 tsp Salt
1 tbsp Pepper
1 Chicken Cube or 2 tbsp Chicken Powder
1 tsp Sesame Oil

Garnish:
Some slice shallots and dice spring onions and chilli

• Add rice flour, tapioca flour and 700ml water in a pot and mix well.  Rest the mixture for 1 hour then sieve it and add in alkaline water.
• Heat wok and add 2 tbsp oil and stir fry shallots till brown and remove.  Add in dried shrimps and stir fry till fragrant and then add in mushroom to mix well.  Add in cuttlefish floss and Chinese sausages and fry well.
• Pour in the shredded radish and mix well and cook till radish becomes soft then add in 1 tbsp sugar and stir well.
• Add in the balance seasoning and 800 ml water and  cool till boil then add in 1 tsp sesame oil and cook 1 minute.
• Pour all the ingredients into the flour mixture in pot and stir well.

• Place the pot on fire and cook mixture with low fire till it becomes slightly thicken (keep stirring during the process).  Pour the thicken mixture into a 10 inch grease tin and steam it for 45 minutes with high fire.

• Cut and sprinkle dice spring onion, chilli and fried shallots on top.  Dash of sesame seeds too if you like.

• You can also pan fry the carrot cake till slightly crispy for variation.