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Written by Robert
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Monday, 04 August 2008 |
Serves
6
Preparation
time : 30 minutes + 8 hours for soaking rice
Baking
time : 20-25 minutes
Ingredients
:
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400
g (2 cups) uncooked white rice
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375
ml (1 ½ cups) water
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1
tablespoon baking powder
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250
g (1 cup) sugar
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½
teaspoon salt
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4-5
sheets banana leaf for wrapping
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2
tablespoon melted butter for brushing
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100
g (¾ cup) grated cheddar cheese (Optional)
Cooking
Procedure :
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1. Soak
rice in water for 8 hours or overnight. Drain rice and reserve the
liquid .In a blender or food processor,grind the rice finely, adding
just enough of the reserved liquid so the mixture turns. It should
have the consistency of a dough.
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2. Add
baking powder, sugar and salt to rice dough and mix well.
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3. Wilt
banana leaves by passing over an open flame for a few seconds. Cut
banana leaves into 10 -cm (4-in)circles. Brush the leaves with
butter ans use to line tart molds or muffin tins.
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4. Pour
dough into molds. Steam molds in a streamer until cakes are fully
cooked, about 20-25 minutes. When the cake are fully cooked, a knife
inserted in the center of a cake will come out clean. If,desired,top
each cake with grated cheese before serving.
Banana
leaves should have passed over an open flame for a few seconds before
use to soften them,so that they do not crack when folded.
Alternatively,dip the leaves in boiling water until they just start
to soften.
They
are sold in rectangular sheets in provision shops and supermarkets.
If banana leaves are not available, substitute with the mixed paper.
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