**** NO E *****
-Karen Adler FNGP13B.
-Yield: 2 8-inch
-round pudding cakes
1 c Long grain rice
1 1/2 c Sugar
1 1/2 c Water
1 Cake compressed yeast
PREPARATION: Soak rice in water (have sufficient water to cover 1 inch
above level of rice) for 2 days. Drain well. Mix compressed yeast with
1/2 cup lukewarm water. Add 1/4 cup sugar. Cover and set in warm place
while you do the next step. Put 1/2 of the soaked rice and 1/2 cup
water into blender and blend at high speed until rice is liquified and
mixture is smooth (about 3 to 4 minutes). Set aside in mixing bowl.
Blend remaining rice and water by 1/2 cup quantities, setting
aside each portion into the same mixing bowl. Now pour the entire
mixture back into blender and add 1 1/4 cups sugar. Blend at high
speed for 2 more minutes. Add yeast mixture and blend at low speed for 30
seconds. Pour into mixing bowl, cover and leave in a warm place until
mixture is bubbly and almost double in bulk (about 1 1/2 to 2 hours).
STEAMING: Start water in steamer boiling. Lightly stir batter
again to mix evenly. Pour batt er into round or square cake pan to about
1/2 inch high. Steam for 12-15 minutes. Cool completely. Lightly rub a
little oil on top to give it a glossy appearance. Cut into diamond shapes.
Pudding is eaten when it is at room temperature. DO-AHEAD NOTES: Bok
Tong Go is a perfect dessert recipe, since it must cool completely before
serving. The pudding cake will keep for 2-3 days at room temperature.
COMMENTS: The rice needs to be soaked for 2 days so it will be easily
liquefied. The fermenting process is extremely important, so don’t
hurry it. The textural appearance in the cross section of the Pudding, cake
should be one full of holes (air pockets) throughout. Ms. Yee
has tried using rice flour, but it has a much coarser texture and
a most unpleasant odor. The recipe itself appears deceptively simple. The
secret is in the proper proportion of ingredients and technique in
combining the m.
Yields
1 Servings