Steamed rice flour cake
Overview
Rice flour is also sticky rice flour. I use Sanxiang brand water-milled rice flour. The rice flour cake has a soft and slightly dry texture, and is not as fragrant and moist as the flour cake.
Tags
Ingredients
Steps
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Before making the cake, boil water over high heat and wait until the batter is mixed and the water is boiling. Stir milk and oil until oil and water are combined.
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Add egg yolk and mix well.
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Pour in the rice flour and mix until there are no lumps.
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Beat the egg whites and sugar with an electric whisk until dry peaks form. Lift the whisk head to form a small, upright peak.
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Add 1/3 of the egg whites into the egg yolk batter and mix evenly. (Do not stir in circles, as it will easily defoam. Stir from the bottom up.)
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Then pour back the remaining 2/3 of the egg whites and mix evenly until it becomes thick and light. (If the batter is watery, it has defoamed and the cake will not be successful.)
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Pour the batter into an 8-inch tall adjustable-bottom cake pan and shake it a few times to release big air bubbles. (This recipe is also suitable for using a 6-inch or 7-inch heightening mold. It will appear taller when steamed. I only have an 8-inch mold.)
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Line the steamer with a clean cloth or towel (to prevent excess steam from entering from the bottom.) and place the cake in it. (The water in the steamer must be boiled in advance, and then put into the pot.)
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Cover with a saucer to prevent moisture from dripping onto the cake. (You can also wrap it in plastic wrap or tin foil.)
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Cover the pot, steam for 50 minutes, turn off the heat and simmer for 5 minutes.
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Open the lid and take it out.
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Invert and let cool.
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No collapse or waist tightening.
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Very fluffy.
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Another Zhang.
