Steamed Rice Cake (蒸米糕)

Today is a public holiday in Singapore as all our Indian friends celebrate Deepavali. For us, it's a good day to go out for a nice family lunch and R&R at home. Also gave myself an indulgence by arranging a masseur to our house for a full body rub ~ heavenly! Of course, there's some time for making some steamed rice cake. BUT, the supposedly quick & easy recipe became a pro-longed preparation. Sigh. Anyway, the colourful cakes brought along smiles and fond childhood memories, especially with extra coating of red sugar!

Steamed Rice Cake (蒸米糕)
(Recipe adapted from "Make Your Own Pastry - 自己做糕点, yields 14 cups)

Ingredients/ Method:
200g rice flour
200ml coconut milk
160ml boiling water
2 tsp double-acting baking powder
120g sugar (i reduced to 100g)
1/4 tsp vanilla essence

1. Sift rice flour and 1 tsp baking powder.
2. Combine rice flour and coconut milk and mix well.
3. Add boiling water, mix well and set aside to cool.
4. When cool, stir in 1 tsp baking powder and set aside for 1 hour.
5. Add sugar and vanilla essence in batter and mix well.
6. Line aluminium cups with paper and arrange on steamer tray. (I used small paper cups instead.)
7. Pour batter in cups until 90% full and leave to rise for 30 mins.
8. Steam over rapidly boiling water for about 15 mins.

Note: (1) The next time I make this, I would probably dilute the coconut milk with half portion water. (2) Add just a drop of your favourite colour to the batter (about 130ml).

I'm submitting my post to Aspiring Baker #12: Traditional Kueh hosted by Small Small Baker this month.