In a small saucepan,
bring the sugar and water to a slow boil. When it starts to boil,
lower the heat and simmer for about 5 to 6 minutes until all the sugar
has dissolved. Allow to cool to a slightly warm temperature.
Add the vegetable oil
and mix together thoroughly. Keep a 1/4 cup of the mixture in a
separate container.
In a large bowl combine
the glutinous rice flour with the oil, water and sugar mixture. Work
through the batter well. It will turn very sticky and thick. Spend as
much time as possible to knead and work the mixture to a uniform
consistency.
Use a 250 mm round tin
cake or a round soufflé bowl of similar diameter. Oil the sides of
the cake tin or bowl with some vegetable oil. Pour the batter into the
cake tin or bowl. With wet fingers press the batter into the cake tin
or bowl and dislodge any air pockets. Pour the reserved oil, sugar and
water mixture on top.
Steam the cake over
high heat for 3-4 hours. Make sure the water does not dry up or
overtop the cake tin or bowl.
When the cake is done,
remove from the steamer and allow to cool to room temperature. Cover
with foil and keep in the refrigerator to allow the cake to harden.
Slice into wedges and serve. For those liking a soft texture,
microwave for 20 seconds at a time until softened to the desired
consistency.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
Information contained in this homepage is given as supplied and in
good faith. No responsibility is taken for any losses or misgivings
which may arise from the use of any supplied information. Results
are very dependent upon cooking skills and as such, we cannot guarantee perfect
results from the use of our recipes for everyone. We welcome
emails bringing to our attention any inaccuracies or suggestions for
improvement.
