Pandan Alkaline Rice Cake
A traditional Hokkien dish - alkaline rice cake. The cakes may look ordinary, but they are the simple delicacies of many older generations.
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Print Pin Servings: 4 people
Calories: 245kcal
EQUIPMENT
INGREDIENTS
Alkaline Rice Cake
- 80 g Rice Flour
- 20 g Tapioca Flour
- 400 g Pandan Juice
- 1 tsp Alkaline Water
Pandan Juice
- 420 g Water
- 20 g Pandan Leaves
Brown Sugar Syrup
- 100 g Brown Sugar
- 100 g Thick Coconut Milk
- 50 g Water
- 1 Pandan Leaf
- 0.25 tsp Salt
INSTRUCTIONS
- Cut the washed pandan leaves into small pieces and put them into a blender, add water and make juice.
- After filtering out the fiber from the pandan juice, add rice flour, tapioca flour, and alkaline water and stir evenly.
- Strain the pandan batter to make sure there are no lumps.
- Apply a layer of oil to the mold first.
- Cook the pandan batter over medium-low heat until it becomes a paste, stirring constantly to avoid burning.
- After cooking, pour the pandan batter into the glass mold.
- Place in steamer and steam over medium heat for 20 minutes.
- After steaming, take it out and let it cool.
- Prepare a small pot, add brown sugar, salt, water, and pandan leaves, and cook over low heat until the sugar melts, then turn off the heat add coconut milk, and stir evenly.
- After the cooled alkaline rice cake is removed from the mold and cut into pieces, it can be dipped in brown sugar syrup and enjoyed.
INSTRUCTIONS VIDEO
NOTES
❤️Tips:
1. The alkaline rice cake can be stored in the refrigerator for about 3 days, while the brown sugar syrup can be stored for about 1 week. The premise is that the scooping utensil must be clean, oil-free, and water-free to avoid rancidity. It is recommended to enjoy it as soon as possible.
2. When boiling the syrup, add the coconut milk at the end to avoid boiling out the oil in the coconut milk over high heat, otherwise it will taste oily.
1. The alkaline rice cake can be stored in the refrigerator for about 3 days, while the brown sugar syrup can be stored for about 1 week. The premise is that the scooping utensil must be clean, oil-free, and water-free to avoid rancidity. It is recommended to enjoy it as soon as possible.
2. When boiling the syrup, add the coconut milk at the end to avoid boiling out the oil in the coconut milk over high heat, otherwise it will taste oily.
NUTRITION
Serving: 1people | Calories: 245kcal | Carbohydrates: 46.5g | Protein: 1.8g | Fat: 6.2g | Saturated Fat: 5.4g | Sodium: 162mg | Potassium: 115mg | Fiber: 1.1g | Sugar: 25.1g | Calcium: 30mg | Iron: 1mg
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