Rice cake with brown sugar and ginger juice (黑糖薑汁年糕)

  

Ingredients

6 inch cake mould

• 130g Brown sugar
• 120g Water
• 150g Ginger, blended and squeezed to yield 80g ginger juice
• 230g Glutinous rice flour 糯米粉
• 70g Rice flour 粘米粉
• 200g Coconut milk
• 1 Red date (紅棗), optional

Steps

1. Blend the ginger, and squeeze them through a fine mesh or a tea bag to extract the juice.
2. Add water, coconut milk, and brown sugar into a sauce pan and mix well
3. Heat the mixture until the sugar is completely dissolved
4. Transfer the mixture into a mixing bowl, add the ginger juice, and mix well
5. Add the rice flour and glutinous rice flour into the mixture and mix until smooth
6. Sift the mixture into a steaming pan. Use a toothpick or knife to get rid of any air bubbles trapped inside.
7. Optional: Place the red date carefully on the center for decoration.
8. Place the pan into a steamer (no need to cover the pan with kitchen wrap or foil) and steam on high heat for 40 minutes.
9. Cool the cake until room temperature, then refrigerate until ready to serve.
10. Remove the cake from the pan. If needed, use a knife to score the side to remove the cake from the pan.
11. Slice the cake into the desired serving size.

Pan fry

1. Beat an egg in a bowl, and dip the cake slices into the egg mixture.
2. Heat up a pan (non-stick pan recommended since the cake is quite sticky), and fry the cake until the eggs turn golden brown on all sides.
3. Serve while hot.

Comment

• The cake can be more gingery. Try adding 20g more ginger juice, and subtract 20g of water