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| Ingredients |
· 600g glutinous rice fl
· 38g long-grain rice flour
· 400g cane sugar
· 3 ecups water
· 1 (8 inches pudding tin)
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Method to COOK!
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| 1. |
Melt cane sugar in 3 ecups of water, filter and leave to cool. |
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| 2. |
Put glutinous rice flour and long-grain rice flour in a deep bowl. Pour cane sugar solution in small portion each time into the deep bowl. Beat the mixture into pudding mixture and filter until the mixture is smooth. Pour paste into the oiled pudding tin. |
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| 3. |
Fill the inner pot of the vacuum pot with water until half full and bring to the boil. Place wok rack into the pot and put pudding tin on top, steam over high heat for 20 minutes. Transfer the inner pot to the outer one and cook for 1 ehours. Remove the pudding, leave to cool and chill, slice and sautewith beaten egg. |
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