Table of Contents
Enjoy the Steamed Rice Cakes within the week. Heat 1/2 cup water to approximately 100 F (38 C). Add the active dry yeast and sugar and stir together. Let the mixture rest for 10 minutes or until it becomes frothy. In a large bowl, add the rice flour, tapioca starch and 2 cups water. Whisk together until the mixture is smooth and free of lumps.
Warm the cakes in the microwave for 15-30 seconds or steam for 1 minute. Enjoy the Steamed Rice Cakes within the week. Heat 1/2 cup water to approximately 100 F (38 C). Add the active dry yeast and sugar and stir together. Let the mixture rest for 10 minutes or until it becomes frothy.
Place the Ma Lai Go into your steamer setup of choice, and steam on medium high heat—for 30 minutes if using a bamboo steamer… And 35 minutes if using a metal cake pan. See our post on how to set up a steamer if you’re not familiar with steaming foods in Chinese cooking. To find out if the cake is done, insert a toothpick in the center of the cake.
In a large bowl, add the rice flour, tapioca starch and 2 cups water. Whisk together until the mixture is smooth and free of lumps. Add the yeast mixture to the flour mixture and combine well. Cover the bowl with plastic wrap and let the batter rest on the counter for 2 hours. (If making this during the winter months, please see the notes above.)
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