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CATEGORY CUISINE TAG YIELD
Grains Chinese Chinese, Dim sum 1 Servings

INGREDIENTS

**** 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

INSTRUCTIONS

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. Posted to
MC-Recipe Digest V1 #174  Date: 29 Jul 96 11:20:56 From:
"steven.h.bergstein"  <steven.h.bergstein@ac.com>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1366
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 305.9mg
Potassium: 64.9mg
Carbohydrates: 344.4g
Fiber: <1g
Sugar: 299.5g
Protein: 4.3g


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