Cranberry Rice Cake
A steamed rice flour sponge leavened to a yogurt-thick batter, sweetened already in the premix and dotted with tart cranberry pieces, steamed until tall, fluffy and springy.
Instructions
- 1
Bought rice cake flour and dried cranberries.
- 2
The steamed cake mix I bought already contains sugar, so there's no need to add other seasonings; I only added some dried cranberries for garnish.
- 3
Add 180g of water to the cake flour.
- 4
Stir until there is no dry powder and it has a yogurt-like consistency.
- 5
Divide into five small bowls, filling them about eighty to ninety percent full.
- 6
Chop the dried cranberries into small pieces and sprinkle them on the surface of the rice slurry.
- 7
Steam on high heat for 20 minutes.
- 8
Time's up, everyone is blooming, not bad.
- 9
Finished product. Fluffy and soft, delicious!
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Ingredients
Main Ingredients
- Steamed Sponge Cake Flour200g
- Dried cranberriesto taste
- Clear water180g