Wa Ko Kueh (Steamed Rice Cakes)

Contributed by realityBytes (tanwawas)

Wa Ko Kueh (Steamed Rice Cakes)

Ingredients A

250g cold cooked rice

1 wine biscuit, pounded and take 1 tsp

2 tsp sugar

Ingredients B

300 sugar, mixed with 32 oz water, boiled and cool

600g rice flour

* wine biscuits can be purchased from Chinese Medicine Shops and can be kept in the fridge. just tell the shopowner that you want to buy "jiu bing". it's a kind of fermenting agent, like yeast.

Ingredients C

2 tsp ENO

2 tsp double action baking powder

Colouring

Method

Mix all ingredients in A, cover with cloth and leave aside to ferment for 48 hours. Pour fermented A into a blender, add 1/2 amount of sugar syrup and blend until smooth. Mix in rice flour and the remaining sugar syrup. Strain and leave to ferment for another 9 hours. Put C into mixing bowl and add fermented rice flour mixture. Stir well. Add colour. Pour into small cups lined with paper cups and steam over high heat for 15 to 20 minutes. Remove from cups. Serve with coconut and brown sugar.