Jui Guay (Chinese Steamed Rice Cakes)

Name: Jui Guay (Chinese Steamed Rice Cakes)
Total time: 7200 s
Yield: Serves 3 servings
Ingredients: 1/2 cup rice flour (about 60 grams); 1/4 cup water (about 60 ml); 1/2 cup pandan leaf water (about 120 ml); 1/4 teaspoon lye water (if unavailable, use a mixture of baking soda and water); 1 tablespoon clear limewater (food-grade pickling lime water); 125 grams palm sugar; 3 tablespoons brown sugar (about 36 grams); 3/4 cup water (about 180 ml); 1/4 cup toasted white sesame seeds (about 30 grams)

P'พล ราร่าเสียนิ้ @cook_26002918

This is a unique Thai-Chinese dessert with a chewy rice flour base, offering a delightful mix of textures in every bite.

P'พล ราร่าเสียนิ้ @cook_26002918

This is a unique Thai-Chinese dessert with a chewy rice flour base, offering a delightful mix of textures in every bite.

Saved

Ingredients

1 1/2 hours

Serves 3 servings

1/2 cuprice flour (about 60 grams)
1/4 cupwater (about 60 ml)
1/2 cuppandan leaf water (about 120 ml)
1/4 teaspoonlye water (if unavailable, use a mixture of baking soda and water)
1 tablespoonclear limewater (food-grade pickling lime water)
125 gramspalm sugar
3 tablespoonsbrown sugar (about 36 grams)
3/4 cupwater (about 180 ml)
1/4 cuptoasted white sesame seeds (about 30 grams)

Saved

Steps

1 1/2 hours

1

Prepare the batter: In a bowl, dissolve the rice flour with water, pandan leaf water, lye water, and clear limewater. Mix well, then strain the batter. Let the batter rest for 40 minutes.
2

Fill a steamer with water up to 3/4 full and bring to a boil. Steam small ceramic cups until hot. Pour the batter into the cups and steam for 10-15 minutes. Remove from heat and let the cakes cool. Use a spoon to gently remove the cakes from the cups, then sprinkle with toasted sesame seeds.
3

To make the syrup: Combine both types of sugar and water in a saucepan. Simmer until thickened, then add the toasted sesame seeds. Serve the rice cakes with the syrup. Enjoy warm, or let them cool so the syrup sets.