Indulge in the delightful flavors and textures of this easy-to-make bamboo root sticky rice cake recipe! This traditional treat, often enjoyed across Southeast Asia, boasts a unique chewy texture and subtly sweet flavor, enhanced by the earthy notes of bamboo root. Forget complicated kneading processes – this recipe simplifies the traditional method, making it accessible to even the novice baker. The resulting cake is both visually appealing and incredibly satisfying, perfect for a special occasion or a comforting afternoon snack. Imagine the delightful aroma filling your kitchen as this delicious cake bakes.
This recipe cleverly utilizes readily available ingredients to deliver exceptional results. We'll guide you through each step, ensuring a perfect, melt-in-your-mouth sticky rice cake every time. Ready to experience the magic of homemade bamboo root sticky rice cakes? Let's dive into the simple, step-by-step process!
Tools Needed
- Spatula
- Whisk
- Mixing bowl
- Steamer
- Mold (22cm)
- Bamboo stick
- Food foam screen
- Towel
Ingredients
- Rice flour: 450g
- Tapioca starch: 50g
- Rice wine: 200g
- Warm water: 350ml
- Palm sugar: 350g
Step-by-Step Instructions
Step 1. Prepare and Ferment the Dough
- Combine 450g rice flour and 50g tapioca starch in a bowl. Mix well.
- Gradually add 200g rice wine to the flour mixture, mixing until a dough forms. Do not add water at this stage.
- Add 350ml of warm water in 2-3 additions, stirring gently until well combined. Avoid kneading the dough; simply mix until all ingredients are incorporated. This process takes about 10-15 minutes.
- Cover the dough with a food foam screen and a towel, then let it ferment overnight (at least 10-12 hours) at room temperature. If it's cold, you might need to place it in a warm oven with a bowl of hot water.
- After 12 hours of fermentation, gently stir the dough. Gradually add the warm sugar water to the dough, stirring well to combine. The dough will be sticky, but don't worry.
- Cover the mixture again with a food foam screen and towel, and let it ferment for another 2-3 hours. The fermentation time may vary depending on the temperature of the sugar water.
Step 2. Make the Sugar Syrup
- Combine 350g of palm sugar with 350ml of filtered water. Cook over medium heat until the sugar dissolves and it simmers slightly. Do not overcook.
Step 3. Steam the Rice Cake
- Prepare the steamer and mold by greasing it with oil and preheating it for 3-4 minutes.
- Pour the dough into the mold, ensuring the thickness is about 1.5-2cm. Steam over medium-high heat for 30 minutes.
- Check for doneness using a bamboo stick. If it comes out clean, the cake is ready. Let it cool slightly before removing from the mold.
Step 4. Combine Sugar Syrup and Dough
- After 12 hours of fermentation, gently stir the dough. Gradually add the warm sugar water to the dough, stirring well to combine. The dough will be sticky, but don't worry.
- Cover the mixture again with a food foam screen and towel, and let it ferment for another 2-3 hours. The fermentation time may vary depending on the temperature of the sugar water.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Use lump-shaped filtered rice flour for a more delicious cake.
- Don't knead the dough; simply mix it until the ingredients are well incorporated.
- The warm water helps the fermentation process.
- Don't overcook the sugar water; just cook until the sugar dissolves and it simmers slightly.
- Adjust the second fermentation time depending on the temperature of the sugar water (2-3 hours).
Nutrition
- N/A
FAQs
1. Can I substitute the bamboo root?
While bamboo root provides a unique flavor, you can try substituting with other neutral-flavored starches like tapioca starch or potato starch. The texture might vary slightly.
2. How do I know when the cake is cooked?
The cake is done when a toothpick inserted into the center comes out clean, and the top is golden brown. The edges will also appear set and firm.
3. Can I store leftovers?
Yes! Store leftover cakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Reheat gently before serving.
This no-knead bamboo root sticky rice cake recipe delivers a delicious and authentic treat with minimal effort. Enjoy the rewarding experience of creating this delightful dessert, perfect for sharing with friends and family. Now go forth and create your own culinary masterpiece!