Sunday, 23 December 2012


Float Rice Cake
Made from Glutinous rice, rolled and flattened to disk shapes and dropped into boiling water where they float to the surface once it is cooked. Dipped in grated coconut, and presented with a separate dip made of sugar and toasted sesame seeds.

Ingredients :
  • 2 Cups glutinous rice flour
  • 1 Cup water 
  • 1 Teaspoon Pandan
  • 2 Cups grated coconut
  • 1/2 Cup sugar
  • 1/4 Cup sesame seeds, toasted
Directions :
  • Boil water in a pot, drop a teaspoon of pandan flavor or fresh leaves.
  • Put rice flour in a mixing bowl, slowly add water until reaching the right consistency
  • Dough should holds together and separates cleanly from the bowl.
  • Pinch off about 2 tablespoons and form it into a ball between the palms.
  • Flatten into a patty, about 1 1/2  inches in diameter and about 1 inch thick.
  • Poach the flattened dough into the pot of briskly boiling water.
  • Boil until they rise and float to the top, about 1 to 3 minutes.
  • Scoop them out with a wire mesh skimmer and drain.
  • Roll the dumplings in coconut and then place in a baking cup.
  • Sprinkle generously with sugar and toasted sesame seeds.
Cooking Tips :
  1. How to make sweet sesame toppings. Place sesame seeds on a  dry skillet and toast over medium heat, stirring with a wooden spoon often, until seeds turn light red in color. place the toasted seeds to a plate and let them cool. Mix brown sugar and toasted sesame seeds.
  2. Drain the excess water of grated coconut  by pressing with your hands or using a fine mesh strainer.
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