A delightful recipe for Steamed Rice Cake made with yeast and natural color, perfect for any occasion.

Scale

Boil the pandan leaves in 350ml of water, turn off the heat and soak for 10 minutes after boiling.
Pour 320 ml of pandan water into a measuring cup.
Add red yeast rice powder and caster sugar, stir well until melted.
After the water is not hot, add instant yeast and stir until mixed well.
Add the sieved rice flour and stir evenly until mixed well. Cover and ferment for 1 hour and 30 minutes or until double the size.
Add a little salt and coconut milk to the fermented batter, and stir well.
Put the cups in the steamer to preheat.
Turn to low heat and pour batter into the cups until it is almost full.
Close the lid and turn to high heat and steam for 20 minutes.
After steaming, let it cool and then release the cake from the cup.

Keywords: Steamed Rice Cake, Yeast Rice Cake, Asian Dessert