Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, steamed rice cake with beet. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Steamed Rice Cake with Beet is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Steamed Rice Cake with Beet is something which I have loved my entire life.
Vattayappam is made up of a rice and coconut based batter and is pretty unique in that the batter is first fermented and then steamed. This process results in a perfectly soft and slightly spongy cake. This sweet rice cake is a pretty popular snack in the Keralite Christian community, but anyone can make and enjoy this of course.
To get started with this particular recipe, we must prepare a few components. You can have steamed rice cake with beet using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Steamed Rice Cake with Beet:
- Get 1 1/2 cups Raw white rice (known as pachari):
- Make ready 1 cup Freshly grated coconut:
- Make ready 1 tsp Instant Yeast:
- Take 1/2 tsp Salt:
- Prepare 5-6 tbsp Sugar:
- Take 4-5 Cardamom seeds:
- Take 1/2 Beetroot
- Prepare as needed Water
- Take As needed Oil to grease, preferably coconut oil
- Get As needed Raisins and cashewnuts
- Make ready As needed Garnish: whipping cream
Chinese steamed rice cake or called white sugar rice cake (白糖糕 bai tang gao), is a traditional Chinese pastry. The cake is sweet and sometime slightly sour in taste due to fermentation of rice batter. The texture of this steamed cake is spongy, slightly chewy and moist. It is made with very simple ingredients; rice, sugar, water and yeast.
Steps to make Steamed Rice Cake with Beet:
- Soak raw white rice for about 4 hours.
- Use a mixer or blender to grind the rice. Add 2 tbsp soaked with half glass of water and grind to smooth paste. Heat a pan and pour the paste in it. Allow it to cook on low flame and keep stirring to avoid forming any lumps.
- Now in the grinder, add the remaining soaked rice, coconut, cooked rice, instant yeast and the cooked rice paste. Use just enough water to cover the ingredients and grind it to smooth paste. Be careful not to add excess water, the batter should be thick, almost as thick as the idli batter. Add the 3 tbsp of sugar and 1/2 tsp of salt. Mix well and keep it for fermenting for approx. 6 to 8 hours. When it is fermented the batter will rise up.
- Grate the beetroot and squeeze out the juice. Add this juice to the fermented batter along with the remaining sugar, cardamom powder and mix well.
- Keep the steamer ready and grease the mould. Drop in the raisins, nuts and pour the batter about 3/4 of the mould. Place it into the hot steamer. Close the steamer and cook for about 20 minutes. Insert a tooth pick to see if it is well cooked. Once it is well cooked, switch off the steamer and take the mould out. Allow it cool, with the help of spoon loosen the edges and invert the mould.
- Garnish with whipping cream and tutifutti
Deliciously Soft and Sweet Steamed Cake with A Honeycomb Texture. The recipe for Steamed White Sugar Cake is super easy. Making this cake is very straight forward with just a few ingredients namely rice flour, instant yeast, sugar and water. Start by dissolving instant yeast with warm water and leave to proof till foamy. Steamed Rice Cake (Bánh Bò) Growing up in Vietnam, like any other kids, we loved to have snacks.
So that’s going to wrap this up for this special food steamed rice cake with beet recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
