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無麩無蛋·大米牛奶蒸糕 Gluten-free, egg-free rice cake

用杏仁奶取替牛奶製成的大米蒸糕

材料:

米 250克
牛奶 250克 (素食人士請以杏仁奶取代牛奶)
白糖 /有機椰子糖 50克
酵母 4克
黑芝麻/提子乾 少量(裝飾用)

步驟:

 

1.大米250g放入攪拌機打碎,過篩後粗的繼續打碎。

2.牛奶250g倒入鍋中加熱至三十度。

3.加入4克酵母和50g白糖,靜置五分鐘。

4.牛奶倒入大米粉中,攪拌均勻。

5.將米糊倒入容器中,常溫發酵一小時,至兩倍大

6.撒上少許黑芝麻或葡萄乾。

7.蒸鍋內放水燒開,蒸半小時左右取出

8.待放涼後,切成塊狀即可享用。

Ingredients:

Rice 250g
Milk 250g (replace milk with almond milk for vegan recipe)
sugar / organic coconut sugar 50g
Yeast 4g
Black sesame/ raisins Optional (for decorations) 

Steps:

 

1.Put rice into a blender and process until fine powder. Repeat after sieving.

2.Heat milk up to 30℃ in a pot.

3.Add yeast and sugar into the milk. Let it sit for 5 minutes.

4.Pour the milk into rice powder and mix well.

5.Pour the mixture into a mould and allow it to rise in room temperature for an hour or until double in size.

6.Decorate with black sesame or raisins on top of the cake mixture.

7.Heat up water in a pot. After the water has boiled, steam the cake mixture for 30minutes.

8.Cut the cake when it has cooled down. Enjoy.

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