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Method:
Boil the water and sugar together to
dissolve the sugar. Set aside to cool. In a mixing bowl,
combine the cooled sugar syrup, coconut water, toddy and rice flour.
Mix well. Set aside for 6 hours or keep overnight to rise,
covered with a towel. Stir in 1 small packet of Eno fruit salt
and coloring just before steaming the cakes. Mix well and pour
into heated Chinese tea cups (about
¾ full). Steam over a high
flame for 30 minutes ensuring no water drips onto the batter when
steaming and do not open the steamer cover until the cake has fully
risen or else the cake will sink and not rise properly. A
well-risen cake will display a characteristic crack at the top, which
can range between three to five segments.
Note: These little
sweet and pretty rice cup cakes (they can come in colors of pink,
white, and green) are irresistible to children but in the culinary
scheme of things, they are more popular as altar table and graveside
offerings. Its name in local Hokkein dialect alludes to its
great ability to "rise" (huat); a more literal translation of
its name would be "Rise Cake"!
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