2 Easy Blended Rice Flour Recipes | Apam Nasi & Pak Tong Gou

It’s my first time making no-egg steamed cake with blended rice flour. There is no egg needed for this recipe. However, yeast that is active and the right temperature are very important. My room temperature was 30 degrees Celsius when I made these cakes.

1. Apam Nasi with Leftover Rice

Ingredients:
1 Cup cold leftover rice
1/2 to 3/4 Cup sugar (adjust the sweetness according to your liking)
1 1/2 Cup water
1 Cup rice flour
1 Cup plain flour
1 Tsp instant yeast
Cooking oil to grease the mould

Steps:

1. Blend rice, sugar and water as smooth as you can in a food processor or blender.
2. Pour in the rest of the ingredients (including the yeast, I forgot to put in and added later, it still worked) in a food processor or blender until smooth.
3. Pour the batter into a bigger bowl and proof for 2 hours or until the batter doubles its size.
4. Stir the batter to release the air.
5. Fill in the mould with the batter. It’s OK to fill it to the brim. It won’t overflow.
6. Boil the water in the steamer.
7. Once the water is boiling, put the filled moulds into the steamer.
8. Cover and steam for 10 minutes with high heat.
9. Once cooked, remove from steamer and let it cool before removing from the mould.
10. Serve.

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2. Pak Tong Gou (White Sugar Steamed Cake)

Tray size: 16cm in diameter.

Ingredients:
[A]
75g sugar (can be reduced to 70g)
175ml water
Pandan leaf (optional)

[B]
130g rice flour
125ml water (room temperature)

[C]
1/2 tsp instant yeast
3/4 tbsp warm water

[D]
1/8 tsp cooking oil

Enough oil to grease the tray.

Instructions:

1. Lightly boil ingredient [A].
2. Mix ingredient [B] until no more dry flour is in sight.
3. Mix mixture [A] and [B] until incorporated. (Make sure the pandan leaf is removed before pouring)
4. Dilute ingredient [C].
5. Pour mixture [C] into [AB] mixture and stir well.
6. Cover and proof for 1 1/2 hour to 2 hours.
7. After proofing, add 1/8 tsp cooking oil and stir well.
8. Pour mixture into tray.
9. Steam with high heat for 23-25 minutes.
10. Leave to cool before removing from the mould.
11. Enjoy!

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