Ingredients: (makes about 10 bowls)
粘米粉 (rice flour) 80g
澄麵粉 (wheat starch) 70g
片糖 (brown slab sugar) 250g
清水 (water) 650ml
Method:
Sieve the rice flour and wheat starch into a mixing bowl.
Add 250ml water and mix evenly.
*Note* add the water slowly in small amounts, and mix after adding the water each time – if you add all the water at once the flour and starch will soak up the water very quickly, resulting in a very dry mixture and the need to add more water!! You should end up with a watery batter mixture like in the third picture below.
Heat 400ml of water in a saucepan, and once it boils add the slab sugar.
Once dissolved, add the batter and take it off the heat immediately.
At the same time, prepare the steamer with water, and heat the water until it boils.
Keep stirring the mixture until it has been mixed thoroughly (see second picture).It should be quite a watery mixture but a bit thicker than the batter in step 1.
Brush boils with oil, and divide the mixture into the bowls.
Place bowls into a steamer on high heat for about 15-20 minutes.
After steaming, remove bowls – I found that condensation from the metal steamer usually drip onto the bowls so tip the bowls to get rid of the excess water.
Leave to cool, and then unmould using a flat butter knife (or similar).
*Note* don’t unmould too quickly! Otherwise the puddings will stick to the knife.
http://helsberry.com/2008/04/%E7%A0%B5%E4%BB%94%E7%B3%95-claypot-pudding/
Sieve the rice flour and wheat starch into a mixing bowl.
Add 250ml water and mix evenly.
*Note* add the water slowly in small amounts, and mix after adding the water each time – if you add all the water at once the flour and starch will soak up the water very quickly, resulting in a very dry mixture and the need to add more water!! You should end up with a watery batter mixture like in the third picture below.
Heat 400ml of water in a saucepan, and once it boils add the slab sugar.
Once dissolved, add the batter and take it off the heat immediately.
At the same time, prepare the steamer with water, and heat the water until it boils.
Keep stirring the mixture until it has been mixed thoroughly (see second picture).It should be quite a watery mixture but a bit thicker than the batter in step 1.
Brush boils with oil, and divide the mixture into the bowls.
Place bowls into a steamer on high heat for about 15-20 minutes.
After steaming, remove bowls – I found that condensation from the metal steamer usually drip onto the bowls so tip the bowls to get rid of the excess water.
Leave to cool, and then unmould using a flat butter knife (or similar).
*Note* don’t unmould too quickly! Otherwise the puddings will stick to the knife.
http://helsberry.com/2008/04/%E7%A0%B5%E4%BB%94%E7%B3%95-claypot-pudding/
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