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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 236.5
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 166.3 mg
  • Total Carbs: 48.1 g
  • Dietary Fiber: 0.8 g
  • Protein: 2.6 g

View full nutritional breakdown of Thai/Chinese Steamed Rice Cakes (desserts) calories by ingredient
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Thai/Chinese Steamed Rice Cakes (desserts)

Submitted by: NORTHWOODSLUNA

Introduction

from http://chowtimes.com

I haven't tried cooking these, I was entering the recipe I found mainly to figure out nutrition count for my food plan. A woman in our church makes these for church functions and I want to be able to eat one and know how much nutrition to record.
substitute 1 teaspoon of double acting baking powder with 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch. Let me know how it turns out.
from http://chowtimes.com

I haven't tried cooking these, I was entering the recipe I found mainly to figure out nutrition count for my food plan. A woman in our church makes these for church functions and I want to be able to eat one and know how much nutrition to record.
substitute 1 teaspoon of double acting baking powder with 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch. Let me know how it turns out.

Number of Servings: 6

Ingredients

    Step 1:
    200g rice flour
    200ml coconut milk
    160ml boiling water
    Step 2:
    1 teaspoon double acting baking powder
    Step 3:
    120g sugar
    1 teaspoon double acting baking powder
    1/4 teaspoon vanilla essence

Directions

Makes 6 cupcake sized servings.
Step 1
Sift the rice flour and baking powder (1 teaspoon) into a bowl. Combine rice flour mixture with coconut milk.Mix well until you get a smooth batter. Add boiling water, mix well and set aside to cool.
Step 2
When cool, stir in the 2nd teaspoon of baking powder and set aside for 1 hour.
Step 3:
Add sugar to the batter after 1 hour.Also add the vanilla essence.
Divide the batter into 2 portions. Add different food colouring to the batter.
Line aluminum cups (I used a 6 cups muffin tin) with paper cups. Pour batter into cups until 90% full and leave to rise for 30 minutes. Steam over rapidly boiling water for about 15 minutes. Remove from the kettle/steamer and allow to cool. Can be left at room temp for 2 days but refrigeration is best.
(A rack in a large dutch oven or canning kettle works well if you don't have a steamer)

Number of Servings: 6

Recipe submitted by SparkPeople user NORTHWOODSLUNA.






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