WA KO KUIH (STEAMED RICE CAKES)
These are traditional Chinese Hokkien muffin-like cakes. Colourful, fluffy and bouncy, the sweet steamed rice cakes are popular at Singapore food bazaars and night markets. They are served with fresh grated coconut and orange sugar.
Equipment
- Steamer
- Metal cups for steaming (oiled) or large muffin papercups
- Tea towel
Ingredients
- 1½ cups rice flour sifted
- ¾ cup coconut milk
- ⅓ cup boiling water
- ½ tsp instant yeast
- ½ tsp baking powder
- ½ cup sugar
- 1 tsp oil
- ½ tsp Red food colouring optional
- ½ tsp Green food colouring optional
- Bunch pandan leaves
- ½ cup fresh grated coconut steamed for 3 minutes with a pinch of salt
- 6 tbsp orange sugar or palm sugar
Instructions
- Prepare the starter: In a large bowl, whisk the rice flour together with the coconut milk. Pour in the boiling water and stir briskly until smooth and lump-free. Set aside to cool.
- Rest: Mix in the baking powder, and let rest for 1 hour.
- Yeast: Add the yeast and sugar, and mix until smooth. Separate into 2 portions. Add red colouring to one portion and green colouring to the other portion.
- Fill and proof: Pour the batter into the muffin paper cups or oiled metal cups until just below the top of the surface. Set aside to proof for 30 minutes.
- Steam: Place the pandan in the water of the steamer and bring to boil over high heat. Place the cups onto the steamer rack. Line the steamer cover with a tea towel – so that condensation does not drip onto the rice cakes. Secure the cover tightly, and steam for 15 minutes.
- Serve: Place the warm steamed rice cakes on an oiled platter. Serve with separate bowls of grated coconut and orange sugar.