Prep time: 10 mins
Cook time: 30 mins + plus pan-fry time
Yield: One 12 cm (diameter) x 5cm (depth) round container + one 20cm x 14cm x 6.5cm rectangular container
Ingredients:
- 450 ml water + plus 1½ cup for steaming
- 450 gm brown slab sugar
- 150 ml coconut milk
- 55 ml oil + plus more to grease the containers
- 360 gm glutinous rice flour
- 125 gm wheat starch
- 1 egg, whisked
- Use a deep pot, cook 450 ml of water with the sugar until the sugar is completely dissolved. Pour in the coconut milk and oil. Combine well. Set aside to let it cool down.
- Combine and sift the glutinous rice flour and wheat starch. Sift the flour mixture into the sugar mixture in 3 batches. Stir to combine very well. You’ll get a very smooth batter. Drain through a fine sieve to get rid of any lumps inside.
- Grease the containers. Pour in the batter.
- Pour in 1½ cups of water into the Instant Pot. Transfer the round container first, followed by the rectangular one. Cover with foil. Close the lid and turn to “sealing” position. Press “manual” button, cook on high pressure for 30 minutes. After finishing cooking, let the machine run “natural release’ for 10 minutes. After the pressure valve drops, remove the containers and let them cool down completely. Chill in fridge for at least 3 hours until it turns firmer for easily slicing into pieces. When you’re ready to serve, coat each slice with whisked egg. With a non-stick pan, pan-fry both sides until golden brown over medium-low heat. Serve hot.
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