Order Ingredients
Portions
Serves 8 ppl
Ingredients
- Water – 500ml
- Chinese Brown Sugar in Pieces – 500g (Cut into small pieces)
- Coconut Milk – 160ml
- Sunflower Oil– 60g
- Glutinous Rice Flour – 400g
- Wheat Flour – 140g
- Sunflower Oil for brushing the cake tin
- Egg – 2pcs (beaten)
- Sunflower Oil– 1 Tbsp
- 8inch Round Cake Tin
Order Ingredients
Method
- Step 1: Boil the Water until it is bubbling. Add the brown sugar into the boiling water and stir until all the brown sugar is dissolved. Pour in the Coconut Milk & Sunflower Oil and mix well. Sieve the mixture to remove any large lumps. Set aside for an hour.
- Step 2: Sieve the Glutinous Rice Flour and the Wheat Flour. Add the sugar mixture bit by bit (as prepared in step 1) and stir at the same time to combine. Sieve the mixture again to remove any large lumps so that you have a smooth mixture.
- Step 3: Brush the inside of the Cake Tin with Sunflower Oil and Pour the mixture in. Steam the Pudding Cake on high heat for 60 to 70 minutes. Set aside for 3 hours and put it into the fridge to chill for a further 3 hours
- Step 4: Remove the Pudding Cake from the Cake Tin and slice it into 1 cm thick pieces. Although it is hard, it will soften once we pan fry it. As it will stick to the pan, best to dip the pudding slices into beaten egg. Gently pan fry the slices with some sunflower oil on medium-low heat until both sides are golden. This will take 3 mins approximately on each side. Ready to serve with some nice Chinese Tea.