Thursday, August 7, 2008
Wan Goh Kueh (豌 仔 糕）
At last I succeed. :) This is my third tried. First time, the tapai didn't ferment properly and I suspect the problem lie on the wine yeast. :0 Second time, I follow the steps to the drop; fermenting the rice for 2 days then mixing and rising again. But still can't get it right. There were some semi-soft grain of rice flowing in the batter and the steamed kueh is soft on top but wet and heavy inside. :( So I go back to the recipe book, study it again and do some research at 'Do What I Want' blog. This time I make some changes on the ingredients and steps. Wah-lah! Smiling Wan Goh Kueh. Satisfy. :)
5g wine yeast (milled to powder)
200g steamed rice (must be soft)
300g rice flour
145g fine sugar
1 1/2tsp double action baking powder
1tbsp 'Eno' fruit salt
1. Mix rice, wine yeast and sugar together.
2. Cover and set aside to ferment for 3 days.
( After 3 days the rice grain should be soft and puffy. It should smell and taste like wine.)
1. Boiled sugar and water together until sugar dissolved.
2. Set aside to cool.
3. Mix rice flour, syrup, tapai and 1tsp of baking powder together.
4. Stir well until combined.
5. Cover and set aside to rise for 12-15hrs.
6. Add another 1/2tsp of baking powder and fruit salt into the batter.
7. Stir well and set aside for another 10mins for the batter to settle down.
8. Add in any food colouring of your choice.
9. Pour the batter into lined cups until 90% full and steam at high heat for 30mins.
10. Remove and cool on a wire rack.