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1
1-1/2
1/2
4
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#
T
t
c
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Rice Flour (1)
Tapioca Starch (2)
Salt
Water
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Make: - (5 hrs - 20 min work)
- Place all Dry Items in a large mixing bowl and mix well,
breaking up any lumps. Whisk in Water until smooth, Let
sit for about 2 hours.
- Lightly grease a suitable mold. It can be round or rectangular,
but must comfortably hold 5 cups of liquid. Set up a steamer that
the mold will fit into. I use a coverable wok with a steamer rack,
which can easily accommodate various sizes and shapes of mold (see
Photo Gallery).
- After its long rest, whip up Flour Mix and place in a
saucepan. Stir over very moderate heat until it just starts to
thicken - then pour into your lightly oiled mold.
- Place your filled mold in the steamer. Bring the water up to
a boil uncovered. When boiling well, tightly fit the lid
over it. Steam over medium high flame until done - this will take
1 to 1-1/2 hours depending on thickness of your cake. Check
often to see it doesn't run out of water. You can test for
doneness with a pointy chopstick or wooden skewer through the
center. If it feels firm all the way through and comes out clean
(with, perhaps a few tiny crumbles), the cake is done, otherwise,
give it more time.
- Set it aside to cool. When it's thoroughly cool, tip it out on
your cutting board and cut as needed for your use. Once it is cool,
it needs to be wrapped in plastic or otherwise protected against
drying. If it will be used the next day, it is best to leave it at
room temperature, but refrigeration will not seriously harm it for
use frying for Bôt Chiên
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