Cookbook:Kuih Bakul (Malaysian Sweet Browned Rice Cake)
| Kuih Bakul (Malaysian Sweet Browned Rice Cake) | |
|---|---|
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| Category | Dessert recipes |
| Time | 8 hours |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Kuih bakul is a steamed sticky rice cake that is cooked for so long that it browns and develops a nutty flavor from the maillard reaction. It is the Malaysian equivalent of the Cantonese nian gao.
Ingredients
edit- 250 g sticky/glutinous rice flour, sifted
- 250 ml water
- 280 g white granulated sugar
Special equipment
edit- 4–5 ea. 10 cm round heat-safe tins/molds
- Banana leaves
- Cooking twine
Procedure
edit- Line each tin with banana leaves, making sure they overlap each other and extend well above the rim of the tin.
- Fold the banana leaves back down so that they are folded over the outside rim of the tin. Tie a piece of twine around the circumference of the tin to secure the folded leaves in place.
- Gradually mix the water into the rice flour until smooth and well combined.
- Stir in the sugar until completely dissolved. Let rest for 15 minutes.
- Stir the mixture, and divide it evenly between the prepared tins.
- Bring a few inches of water to boil in the bottom of a steamer.
- Place the filled tins in the steamer. Wrap the lid in a cloth to prevent condensation dripping, and cover the steamer.
- Steam for 7–8 hours, topping up the steamer with additional boiling water as needed. When the cake is cooked, it should be browned.
- Remove the tins from the steamer, and let them cool and rest overnight.
- Untie the twine, and unmold the cakes.
- If desired, use scissors to trim the excess banana leaves flush with the top of the cake.