Seeeeeeeeeeeeeeeee!!!!! Seeee the picture. What practice you lot see? I’ve got double decker honeycombs!!!!!!!
I was hence so happy when I cutting through the kuih.
Oh delight hold out happy for me.
I didn’t aspect this recipe to yield me my dream result, double decker honeycombs equally seen from this pic.
I’ve never seen whatever blogger having double decker honeycombs amongst whatever recipe, or is in that place whatever out there, allow me know. I wonder if it’s due to the yeast or me chilling the batter during the in conclusion phase of fermentation, or due to me using wheat starch instead of tapioca starch. I don’t know, I simply don’t but I’m darn happy!!!!! Wooohooo!!!!
This recipe is hence tasty!!! Really!! It’s bouncy, crunchy, doesn’t stick to teeth at all, almost similar a fishball. You larn what I mean? But non those super super bouncy fishball ah, regular existent fish fishballs. It doesn’t sense of savour grainy similar my 2d version. The sweetness is simply nice. Slightly sweeter than my 1st version, but definitely non besides sweet. It smells sweet, yeastily sweet, non a tinge of sourness detected.
One thing most this though, I unwrap this to hold out besides thick if steamed on a 10 inch circular pan equally said inward the master copy recipe. I used a eleven inch circular pan too I got a 2 inch high cake (at the center). You tin move separate the batter into 2 8 or ix inch pans to larn a thinner cake.
Thank you lot hence much Aunty Yochana for sharing this recipe. Indeed really very good. But needs advanced fourth dimension planning to practice this. But don’t worry, you lot tin move purpose the refrigerator to manipulate your time, simply similar I did
See them again........ too I shall verbalise most the recipe
Starter dough (Tuesday Day 1 : time: 12pm)
100gm cooled, cooked rice
½ Tbsp Chinese Wine Yeast ( 甜酒饼，Ragi, sweetness type)
1 tsp sugar
½ Tbsp water
Mix everything together, travel along inward a covered container (not air tight, best is purpose those disposable Microwave prophylactic containers that comes amongst your take-away sweetness desserts).
Leave it somewhere nighttime (Aunty Yochana purpose the cupboard) to ferment for 48 hours. (I opened upwardly it in 1 lawsuit every 12 hours to allow it cause got unopen to fresh air)
After 48 hours, weight out 60gms (balance travel along inward refrigerator for the next recipe) too encounter instructions below.
Kuih Starter dough (Thursday Day 3: Time 12pm)
60gm starter dough
100gm rice flour
Some patently H2O (Now, exclusively if it’s besides dry. Add unopen to simply to moisten)
Mix everything together inward unopen to other container. Leave to ferment for 16-18 hours
Weigh out 80gm of this. (keep residue inward refrigerator for the side yesteryear side recipe)
Friday Day 4 : Time 10am
Ingredients (A):
220 gm. pure rice flour (Cap Teratai, Cap Gajah are blended rice flours, too if you lot direct to purpose these 2 brands, omit the starch below too subsitute the amount amongst to a greater extent than blended rice flour)
xxx gm. tapioca starch (I used wheat starch)
280 gm. water
Ingredients (B):
200 gm. castor sugar
400 ml. water
iii blades of pandan leaves (tied into a knot)
Ingredients (C):
eighty gm. of the fermented kuih starter dough
Method:
(1) Combine ingredients (A) together inward a large mixing bowl. Set aside.
(2) Bring ingredients (B) to a boil, too then discard pandan leaves. Pour one-half part into no. (1) too mix well. Cool the remaining one-half part for most 2 mins. earlier pouring into the rice flour mixture inward the mixing bowl. Mix well, larn out mixture to cool.
(3) Add the eighty gm. of fermented kuih starter dough too sieve it. Let it ferment in 1 lawsuit again for most 12 - fourteen hours.
Due to abrupt idea of going to KL, I shoved the fermenting batter into the refrigerator later 4 hours to temporary halt the fermentation. But the KL innovation was canceled too I took the batter out from the refrigerator at 8pm to ferment until 2am. Then I seat it dorsum into the fridge. Took it out at 12pm the side yesteryear side twenty-four hours to allow it come upwardly to room temp. Steamed at 2pm. (Total hours at room temp:12 hours)
Saturday, Day 5: 2pm
Ingredients (D):
1/4 tsp. Alkaline water/ lye H2O or air abu (or dissolve ¼ tsp baking soda inward 1 tsp water, too purpose ¼ tsp of that solution)
1 tsp. cooking crude oil
(1) Add crude oil into the fermented mixture (no.3). Add alkaline metal H2O too mix good earlier pouring into a greased 10" circular steaming tray. Steam for most xv - 20 mins over medium heat. Test amongst a skewer earlier removing from the steamer.
(2) You tin move glaze the pak thong koh amongst unopen to crude oil whilst withal hot too cool good earlier cutting kuih into pieces. (it's oily plenty from that 1 tsp crude oil added earlier steaming) BE PATIENT AND WAIT FOR information technology TO BE TOTALLY COOL TO TOUCH BEFORE CUTTING, if non the surface volition hold out gummy too kuih volition hold out soft too non crunchy.
I can't hold off for it to cool down, hence when it's non besides hot, I seat the whole thing into the freezer for most 10 minutes too it was cool plenty to hold out cutting yesteryear then.
And encounter those pretty honeycombs again... encounter seee....
I advise you lot purpose this timetable, or accommodate your ain time
Day 1 : 11pm, ferment rice
Day 3: 11pm, construct kuih starter dough
Day 4: 1-3pm, gear upwardly terminal batter
Day 4 :11pm, seat batter into the refrigerator to chill
Day 5: cause got batter out from refrigerator 2-3 hours inward advance earlier steaming time(whenever you lot want :)
OR
if you lot are an early on riser that needs to work....
Day 1 :7am outset rice fermentation (48 hrs)
Day 3: 7am outset kuih starter dough fermentation(16 hrs)
Day iii :7pm outset gear upwardly the terminal batter, needs fourth dimension to cool downward later boiling.
Day 3: 11pm seat kuih starter dough into the terminal batter
Day 4: Wake upwardly too seat the whole batter into refrigerator too chill until you lot come upwardly dorsum from travel to steam. (overall calculate 12 hours inward room temperature for terminal batter)
Influenza A virus subtype H5N1 gist of the fermentation time
1. Starter dough(Rice fermentation) : 48 hours
2. Kuih Starter dough : 16-18 hours
3. Final batter: 12-14 hours
No affair that fourth dimension you lot practice it, equally long equally it stays inward room temperature for this menses , it'll hold out fine.
Shove it into the refrigerator anywhere anytime if you lot are non gratis or the hours are awkward for you.
Oh yes, 1 to a greater extent than thing if you lot desire to know what construct of rice flour I’m using all along, I used Erawan brand, imported from Thailand. It has a decorative elephant equally its logo. Becareful that in that place is unopen to other rice flour, Cap Gajah., also amongst an elephant logo, but it’s a patently elephant. So hold out careful of which construct you’re buying. Cap Gajah is a blended rice flour, way it’s non pure rice flour too it contains added starch equally said on it’s packaging. The departure inward price? 10sen only. I bought Erawan at RM3.00 too Cap Gajah sells at RM2.90. Cap Teratai is also a blended rice flour.
And encounter my honeycombs again.......
Now, earlier you lot go, recollect in that place are leftover fermented rice too kuih starter dough? What to practice amongst them???? I’ll present you lot inward my side yesteryear side post.
One more... 1 to a greater extent than pic :) The in conclusion one, I promise.
You may larn instantly :)
Update : 6/6/2012:
I made to a greater extent than of this cake again, twice and it wasn't equally crunchy equally before, nor was it equally crunchy equally Version 4.
Thinking back, version iii too 4 were made using the same pack of rice flour that was almost expiring. The Indian grocery shop nearby sold my hubby a pack of rice flour amongst exclusively 2 to a greater extent than months to expiry. Rice flours cause got a long shelf life, due to it's lack of gluten. So, this pack of almost expiring rice flour is definitely to a greater extent than than 2 years old.
Like how noodle makers volition prefer using onetime rice (my friend who owned a noodle manufacturing industrial plant life told me this), hence that it volition laissez passer a less gummy texture, hence does this cake. It needs an onetime old pack of rice flour to laissez passer it that crunch. New rice flours volition hold out to a greater extent than gummy too soft.
Think of your rice. If the pack of rice bought is a novel harvest, or freshly opened pack... it for sure does sense of savour softer, stickier, has less H2O absorbency qualities than onetime rice right?
I think I demand to stock upwardly my rice flour too travel along it for a twelvemonth earlier I construct unopen to other attempt. LOL
Buat lebih berguna, kongsi:
