Video:How to Make Sweet Rice Layer Cakeswith Daniel Kazel
Want to learn how to make sweet rice layer cakes at home? Here, see the steps for making them on your own.See Transcript
Transcript:How to Make Sweet Rice Layer CakesHello I'm Daniel Kazel for About.com. Today we are going to make Sweet Rice Layer Cakes, which are great for desserts. These sweet rice cakes with red bean paste fall under a variety of Korean, Asian or Chinese desserts but this recipe comes from our About.com's Thai food site. So let's get started.
Ingredients for Sweet Rice Layer CakesThe ingredients you will need to make this recipe are:
- 2 cups glutinous rice flour. This is not due to it containing gluten, it's because of it's sense of being glue-like or sticky it's also called "sticky rice flour"
- A pinch of salt
- A little less than 1 cup of water
- 1 package of red bean paste (available at Asian/Chinese stores)
- 1 large banana leaf (OR parchment paper/wax paper)
Ingredients for the Topping for Sweet Rice Layer Cakes
- Tbsp. [regular] rice flour
- 1/2 can coconut milk
- pinch of salt
- 1+1/2 Tbsp. sugar
- 3 Tbsp. dry shredded baking-type coconut, sweetened or unsweetened
Instructions for Making Sweet Rice Layer CakesYour first step is to make the topping. Place all topping ingredients -- except the dry coconut -- into a pot or sauce pan. Stir with a whisk over medium heat until the mixture thickens and sugar has dissolved. Remove from heat and reserve. Measure 2 cups glutinous rice flour (or sticky rice flour) into a mixing bowl. Now add a little less than 1 cup cool water. Also add a pinch of salt. Mix to create the sticky rice dough.
Stir until the mixture begins to come together and form a dough, then use your hands. If it's too dry, add a few Tbsp. more of water.This dough should be moist and very pliable - it should feel like 'play dough' consistency, which makes it rather fun to work with. If it crumbles, it's too dry. If it's soggy, it's too wet.
Make a small wrapper out of the dough. Take a little of the dough and roll it between your palms to form a ball (you'll probably remember doing this as a child). To give you an idea of the size, my balls of dough are about 1 1/2 inches in diameter. Meanwhile, cover the rest of the dough with a damp cloth, or simply place a plate over the bowl to keep dough from drying out.
Tip: It helps to keep your hands moist - dip them in a little water if your dough becomes crumbly. The moisture will help you make a nice "shiny" rice ball. Now press the ball of dough flat onto a floured surface (use the same glutinous rice flour) to create a round "wrapper".
Add a dollop of red bean paste. In the center of your wrapper, place a dollop of red bean paste (anywhere from 1 tsp. to 1 Tbsp. depending on the size of your wrapper). Don't put so much that it will be difficult to wrap it. Fold the Wrapper over the red bean paste. Gently lift the wrapper from the floured surface and place in your palm. If you have trouble (it is sticky rice after all!), use a floured spatula to lift it. Do this quickly, or the wrapper will also stick to the spatula. Now fold the wrapper over the red bean paste.
Finish "wrapping" the red bean paste. Fold the other two sides up and press together. The shape will now be sort of square. If the wrapper doesn't stick together or it crumbles, wet your fingers (the dough dries out easily).Turn the Dough Back into a Ball.
Now take your squarish ball and gently roll it between your palms until it is once again a sphere. It really helps at this stage to moisten your palms. After a minute or so, you should have a nice "shiny" glutinous rice ball (with red bean paste inside). Place rice ball on a lightly greased piece of banana leaf at least 2 inches square (or larger, as the ball will expand when cooked). Use scissors to cut the leaf into the size you want, and vegetable oil to lightly grease it. You can also use squares of greased parchment paper or wax paper. Place the rice ball (with its "mat") in a covered container. OR place directly inside a bamboo steamer (or other type of steamer) - with the lid on, but off the heat.
Continue making rice balls until all the dough has been used up. Put on toppings. Place all the rice balls (together with their individual "mats" of banana leaf or parchment/wax paper) in a steamer. Now "ice" the balls with the coconut milk topping you made earlier. Finally, add a sprinkling of toasted coconut to each one.
Toasting the Coconut for Sweet Rice Layer CakesSimply stir-fry it in a dry frying pan over medium heat until it turns light golden brown (do not use oil). Cover the steamer and steam at high heat for 12-15 minutes. Serve the sticky rice cakes.
The sticky rice cakes are ready to be eaten as soon as they've cooled a little. They can be enjoyed either warm, or (more commonly) at room temperature. Do not store your rice cakes in the refrigerator, as this will only dry them out. But do be sure to place them in a sealed container once they're cool, and consume within 3 days. Once the rice cakes have cooled, remove them from their "mats" and place in small to medium-sized cupcake papers. And serve. Thanks for watching, to learn more visit us on the web at About.com.