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Method:
Combine the rice flour, water, sugar,
baking powder and salt in a mixing bowl, stirring with a wire whisk
until the sugar dissolves. Rest the batter for 15 to 20 minutes.
Meanwhile, heat the steamer. Mix
the Eno salt thoroughly into the batter with a wire whisk. Pour
immediately into Chinese teacups or moulds and steam over high heat
for 25 to 30 minutes. Serve with grated coconut (white part
only) or curries.
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