IngredientsRice Cakes1 cup glutinous rice flour½ cup tapioca starch¾ cup water¼ tsp. saltDirectionsTo make Rice Cake:Place rice flour and tapioca starch in a deep mixing bowl and make a well in the center.Add water and salt, mix well and knead dough until it can be rolled and shaped. Dough should not be to dry.Roll small rice cakes ½-inch in diameter. Cut diagonally 1-inch in length.Bring 8 cups of water to a oil. Put it the rice cakes, bring back to a boil and simmer for 5 minutes. Drain and set the rice cakes aside.IngredientsSauce3 cups water1 cup coconut milk½ cup palm sugar syrup1 pandan leafPinch of saltDirectionsTo make the sauce:Combine water, coconut milk, palm sugar, pandan leaf, and a pinch of salt in a small stockpot. Bring to a boil.Add rice cakes and simmer for 20 minutes.Cool and serve at room temperature, topped with a tablespoon of fresh grated coconut.Helpful hints: When preparing the rice cakes, use the amount of water given in the recipe only as a guideline; the quality of flour varies greatly and affects the amount of liquid it absorbs. Add sufficient water to result in a soft, smooth dough. If the rice cakes are dry when shaped, they will be very tough after cooking.

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