Made this steamed rice cake with @xgjmagicingredients recipe. 😅but I ended up with a collapse and dense cake. I’m always bad at folding meringue into yolk batter 😠will have to try again after I get more eggs.
Anyway, kids said it’s still yummy so we went ahead and decorate it with rice whipped cream (leftover from our Swiss roll) and some giant strawberries. 😋
I’ve made some changes to the recipe, like changing the milk to soy milk, added a little vanilla paste and half a tablespoon of honey.
Ingredients
Cake
- 5 large eggs (egg yolks and whites separated)
- Rice flour 140g
- Sugar 60g
- Soy Milk 70g
- Canola Oil 20g
- Vanilla paste 1/4 tsp
- Honey 1/2 tbsp
Decorations
- 4 to 5 giant strawberry (sliced)
- Orasi rice whipping cream
Steps
Steps
1. Prepare a pot of boiling water with steamer. Lined bottom of 6 inch round pan.
2. Mix rice flour , egg yolk, soy milk and canola oil, honey and vanilla paste together. Whisk till ribbon stage.
3. In a separate bowl, beat egg white and sugar till soft peaks
4. Slowly fold in meringue to yolk batter
5. Pour into 6 inch round pan , cover with aluminum foil and tap pan on table to remove air pockets
6. Steamed the cake with medium low heat for 50 minutes.
7. Drop the cake tin on table to avoid shrinkage and with the tin rolling sideway on the table, slowly slide out the cake. Let it cool completely before decoration.
8. In a bowl over ice bath, whisk the rice whipping cream till its stiff firm.
9. Sliced the cake horizontally with serrated knife into 3 layers
10. Decorate the cake with cream and sliced strawberry
