Sweet Rice Pudding Cake (Bok Tong Go)

         Yield: 1 Servings
Categories: Chinese, Dim Sum

**** NO E ***** -Karen Adler FNGP13B. -Yield: 2 8-inch -round pudding cakes 1 c Long grain rice 1 1/2 c Sugar 1 1/2 c Water 1 Cake compressed yeast PREPARATION: Soak rice in water (have sufficient water to cover 1 inch above level of rice) for 2 days. Drain well. Mix compressed yeast with 1/2 cup lukewarm water. Add 1/4 cup sugar. Cover and set in warm place while you do the next step. Put 1/2 of the soaked rice and 1/2 cup water into blender and blend at high speed until rice is liquified and mixture is smooth (about 3 to 4 minutes). Set aside in mixing bowl. Blend remaining rice and water by 1/2 cup quantities, setting aside each portion into the same mixing bowl. Now pour the entire mixture back into blender and add 1 1/4 cups sugar. Blend at high speed for 2 more minutes. Add yeast mixture and blend at low speed for 30 seconds. Pour into mixing bowl, cover and leave in a warm place until mixture is bubbly and almost double in bulk (about 1 1/2 to 2 hours). STEAMING: Start water in steamer boiling. Lightly stir batter again to mix evenly. Pour batt er into round or square cake pan to about 1/2 inch high. Steam for 12-15 minutes. Cool completely. Lightly rub a little oil on top to give it a glossy appearance. Cut into diamond shapes. Pudding is eaten when it is at room temperature. DO-AHEAD NOTES: Bok Tong Go is a perfect dessert recipe, since it must cool completely before serving. The pudding cake will keep for 2-3 days at room temperature. COMMENTS: The rice needs to be soaked for 2 days so it will be easily liquefied. The fermenting process is extremely important, so don't hurry it. The textural appearance in the cross section of the Pudding, cake should be one full of holes (air pockets) throughout. Ms. Yee has tried using rice flour, but it has a much coarser texture and a most unpleasant odor. The recipe itself appears deceptively simple. The secret is in the proper proportion of ingredients and technique in combining the m. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.